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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 for frying in a lot in chippies round here
What more do you need, other than salt & maybe vinegar ?
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That's what I like about Yorkshire fish shops, haddock which has been skinned and boned in a crisp batter fried in beef dripping. I love gravy with chips when on their own or with a pie but never with fish and chips. The gravy must be just right though, just like my wife and mother makes.
Fish cakes should be of the Yorkshire type as well, two slices of potato with a layer of haddock sandwiched between fried in a crispy batter in beef dripping. Can't stand the mushy mashed poato and minced fish ones wrapped in breadcrumbs that other parts of the country pass on as fishcakes.