Sometimes a combination of two foods cannot be beaten.
Just had a fish supper that meets every need! Thick haddock, hard batter outside but yielding inside.
Chips that are perfectly cooked, with brown sauce and salt. Brilliant!
Results 1 to 18 of 18
Thread: Fish and chips
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31-05-2018 05:31 PM #1
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- Aug 2016
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- 899
Fish and chips
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31-05-2018 05:51 PM #2This quote is hidden because you are ignoring this member. Show Quote
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31-05-2018 06:16 PM #4This quote is hidden because you are ignoring this member. Show Quote
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31-05-2018 06:31 PM #5
I'm with scous on that one - neither fish or chips deserve the brown stuff.
Mon the Hibs.
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31-05-2018 07:16 PM #6
Brown sauce 😂😂😂😂
Not as if it's decent HP sauce either it's that thinned down oil slick type of stuff that you drown your chippy in...YUK
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31-05-2018 07:54 PM #7
I always find fish and chips in Scotland way overpriced. My local chippy does a fish supper for £7.90 and it's bang average at best. That's not hugely more expensive than elsewhere in Scotland in my experience. It often gets mentioned in 'best chippy in Edinburgh' conversations as well.
I was in the Lake District the other week and got a cod that was like a blue whale and a mountain of chips all freshly cooked to order for £5.15. Price is similar when we go and visit Mrs PBs parents albeit they spoil the whole thing there by piling industrial waste on top and calling it 'scraps'.
I'm with Scouse as well. I don't mind chippy sauce but not on fish and chips. The taste overpowers everything.
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31-05-2018 08:04 PM #8
I'm the man for fish and chips. You can't beat a good one.
Not had a decent one in Edinburgh to be honest. A decent chippy only needs to sell fish and chips with pies etc. No pizza or burgers!
Most I paid for it was 16.50 at a place near Leeds/Bradford airport called the big un. Great chippy.
I just got for salt and vinegar with bread and butter. Mushy peas with your fish and chips.
Ps PB. Scraps are called bits and they are class. Silver is even a big fan of them. They only pile them on if you ask.Cougars!!!
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31-05-2018 09:52 PM #9
In the NE of England they are called scraps and they are a waste of space, just give me a massive chippy pickled onion instead. :-)
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31-05-2018 09:56 PM #10This quote is hidden because you are ignoring this member. Show Quote
Mind you, almost giving up on the whole chippy thing these days, can't seem to find anywhere that has the oil hot enough to cook and not soak some of it into the food at the same time :-/
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31-05-2018 10:07 PM #11
Lots of different techniques used now days by some of the award winning fish and chip shops and I'm not talking about EEN type awards. Federation of Fish Fryers are very keen to promote, it's a serious game tbat some are taking to a new level. Tbe newly open Fishmarket chippy and restaurant at Newhaven by Roy Brett is once such venture. It's national fish and chip day on Friday by tbe way.
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31-05-2018 10:22 PM #13This quote is hidden because you are ignoring this member. Show Quote
I have met others who thought the takeaways were good if not very good but I think I'll stick to the Corstorphine BBQ in future,,,,
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01-06-2018 05:16 PM #15
I’ve not had a fish supper for a year now, since I was diagnosed with type 2 diabetes. I can have my own ‘healthier’ version but what I’d give for a good old fashioned fish and chips is nobody’s business.
Ps. Salt and vinegar only for me by the way.Last edited by Jim44; 01-06-2018 at 05:19 PM.
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01-06-2018 05:26 PM #16
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- May 2013
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- 1,430
Love a fish supper.
Was astounded by the chippys up here when I moved up. Really different to the ones back home.
Chippy sauce for starters and the sheer range of battered goods is mad! Then you have pizza ovens, kebabs even pasta!!
Then you have bog roll, fags, cookies bloody everything!!
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01-06-2018 05:29 PM #17
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- Aug 2016
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- 899
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I might have to back for another!!
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03-06-2018 03:39 PM #18
Love a fish supper but mostly only have them when I’ve climbed a hill or something to justify it.
2 crackers I’ve been repeat visiting are Real Food Cafe in Tyndrum and Mhor Fish in Callander. Both consistently excellent.
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