Discussion in 'The Snug' started by Tony C, Oct 30, 2019.
Is them sparklers like what's used on bonfire night?
They don't skin the fish?! That's just ******* lazy. Who wants to eat greasy fish skin. It's a bit different with oily fish like mackerel or Salmon, but on a white fish under batter?! Nope, I'm not having that.
One thing I noticed is that Scottish fish and chip shops sell far more than English equivalents. ******* everything gets battered up here, and I'm not even talking about Mars bars. I'll be ****** if I know what a Mock Chop or a King Rib is. Tasty though. Also love a battered white pudding.
Ah, but the BIG discussion in Scotland is, do you have salt and vinegar or salt and sauce with your fish supper?
It would be nice but it's not practical unfortunately.
Geographically, we do okay with fresh water fish since I live by some lakes but I'm not within 170 miles of an ocean which is a worst-case-scenario for a UK resident. I'm almost 500 miles from the Atlantic which logistically rules out reasonably priced, fresh fish.
Would that be tartar sauce?
Got pointed in the right direction here on some batter recipes and tartar sauce. My parents were salt and vinegar. Their parents were from Europe.
I am glad you asked Clint it was going to be my next question.
Just in case you're not actually taking the mick: https://www.angramltd.com/product/sparklers/
Not used in pubs down south.
Just for information, you're 100 miles out with the UK.
Furthest point, in the UK, that you can be from the sea is only 70 miles.
No not tartar sauce, it is brown sauce thinned down with vinegar. It tends to be only offered around the Edinburgh area.
Yuck! Tartare all the way.
I know, why would anyone ruin perfectly good fish and chips with that? Straight up salt and vinegar for me.
The definitive regional guide
They are all suppers up here, fish,haggis,sausage. Man i could go one now!!
Mainly fish and chips but any of the above work for me.
SOmetimes we just say chippy but that is too open as often I will go for a full dirty kebab there
Depends for me, if I have fish I will normally have musy peas or maybe curry sauce.. if I have chips with something else like chicken or kebab or something like that I go mayo which I know is pure filth to some.
Thanks It all makesc sense now.
Covrich, what het hell have those beautiful green peas ever done to you to deserve being beaten to a pulp.
If I'm making battered fish just for me, I don't often have fries as I don't want to waste space when there's fried fish to be eaten. I do love making and eating fries and they are delicious but priorities are priorities.
I do ketchup, tartar sauce, mayo or even a slightly seasoned sour cream with French fries depending if I make wedges or go to the trouble of blanching the fries before deep frying.
I love his TV shows as he comes across as very knowledgeable but also slightly uncomfortable on camera. It makes him seem very genuine.
If its the chip shop it's a fish supper but in a
Fries!!! Still French
Homemade chips cut thick and deep fried for most but we cook ours in the oven drizzled with rapeseed oil.
It's also called a supper here be it fish, sausage battered and plain but best of all still served in paper rolled twice.
Beat this for value
2 sausage suppers, 2 kids burger meals, 1/4oz dressed burger a portion of gravy or curry sauce and 2 kids drinks for £19.99 oh and forgot to mention 6 chicken nuggets.
The portions are big over here.
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