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Originally Posted by homealone
ok
fish & chips virtually as 'round here'
fish = haddock fillet
batter = usually a tempura style 'puffy' batter, but ideally no gungey layer, inside.
Chips - made from high starch straight cut 'old' potatoes like Maris Piper, crispy on the outside, soft in the middle.
Fat - yes, beef dripping is still used a lot in chippies round here
What more do you need, other than salt & maybe vinegar ?
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Preferably from Leons, Marklews or whatever that one by the Dolphin is called
