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Discussion in 'Bad Dog Cafe' started by HoodieMcFoodie, Aug 9, 2020.
Gotta be halibut.
who doesnt like finch and chimps
Malt Vinegar!!!! YUMMMM!!!!
I’m from North Shore of “Bahston”, and mother-in-law lives down on the Cape (Cape Cod, that is...) so I’m no stranger to great fish and chips!! Vinegar all the way for me, but I’m also partial to a nice (house made) tartar sauce for a bite or two as well-
For the fried clams, though- lemon and tartar sauce are great!
Now I’ve got to whip up a batch of homemade fish and chips...here in the High Desert of Arizona I have to use frozen tilapia or cod.... Still comes out great, though!!
I'm thankful for this thread. I have always loved malt vinegar on my F&C. But due to this thread I have had the epiphany that like Cholula Hot Sauce, Malt Vinegar might be good on everything.
For years, I have not reached for a salt shaker, I have reached for Cholula. I had a Japanese buddy >10 years ago tell me he couldn't believe how Cholula made everything taste better. I've joked that I'd put Cholula on ice cream if I ate it.
I now realize malt vinegar may have the same impact. Testing is required!!!
If the choice is lemon or malt vinegar [good call on Sarsons] then MV all he way.
But by far the preferred condiment is...
Vinegar on fish? - why not follow that with used engine oil on cheesecake?
If not for the hot sauce, the fish would be hardly tolerable! I think of Pete’s like the 80’s movie thread, was the bomb until you go back and try it years later.
both vinegar and lemon are good in my book. Tartar sauce is an abomination.
Lemon vinegar? never heard of it? down here on the South Coast I would say Sarsons since 1784 has ruled fish and chips with a malty, zesty sexiness and a leather clad iron fist with studs in that no other vinegar would dare lift a cheek to... Cod,chips and curry sauce with a healthy dose of Sarsons and Saxa salt.. we do have onion vinegar at my local chip shop but am not sure of that and would wholeheartedly deny ever purchasing a pickled egg out of that jar that’s been on the counter since World War Two no matter how tasty they look wearing a crotchless pant... Friday evening just in from werk, all cleaned and ironed and ready to roll put your Stella in the freezer while you pop to the chip shop put the news on.
When you know you’ve got the gig!
Non-brewed condiment, but malt vinegar is acceptable. And whilst on the subject, it's haddock with the skin removed and cooked in a thin batter so there's no uncooked batter next to the flesh of the fish. Cod is a suitable substitute, but"fish" is never ordered.
Salt and vinegar and ketchup on BATTERED fish.
This is the right answer. I also do ketchup with mine.
Now the only question is what applies for a fish butty?
Wow, some shocking posts on here. Worcerstershire? Gravy? I'm traumatized.
It's always got to be malt vinegar. You can use the lemon as well, after a good dousing with malt vinegar.
The "mushy peas" side dish is really, really bad though. I've only had that in the UK / Ireland. What a silly excuse for a veg side.
I think we need to clarify ‘The North’ in the UK.
I have been accused of accepting brown gravy on chips!!! This cannot be tolerated.
North of Watford is actually ‘The Midlands’. You need to imagine a line from Blackpool and along the A59 toward York and Whitby. anything south of that line is “The South”
All of Wales and Devon and Cornwall are also welcome to be considered part of the wider ‘northern’ family....
Note: in Cornwall a pasty is perfectly acceptable with chips.
Chips and gravy... no worries there...
Your prolly talking about Thrashers? Started as a boardwalk fries stand, spread into a local franchise.
I remember the guys sweating to death over a row of deep fryers and lines that went on and on.....
Sorry but I cannot agree with your definition. The A59 would put both Leeds and Manchester in the south, which cannot be right. It also runs through Harrogate, which is some sort of diplomatic outpost of Surrey.
Malt Vinegar. And you must have it in Scotland. There's something about the ambiance that adds to the flavor. Fish, chips, and vinegar just doesn't taste the same in New York.
This just about sums it up.
Gravy is just about an acceptable substitute for the curry sauce if you’re a Northerner.
Strictly, the lemon segment is mainly for show
Mushy peas are second only to curry sauce on a fish and chips better with place or flat fish in general like a lemon sole has a delicate flavour so curry sauce would be overkill to the initiated but mushy peas especially Bachelors brand would invigorate and enhance any fish supper and any romantic liaison you’d care to have straight after. Marrow fat peas with the slightly minty flavour also a positive step into Loveland although not my personal favourite more of a minty fresh I’m off to bed alone now taste.