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Mar 22, 2010 03:44 AM

fish and chips

This weekend, I made "fish fingers and chips"; I cut two salmon fillets in half (lengthways), then dipped in flour, dipped in egg/milk mix, then in some oats. To go with it, I made some shoestring fries (well, they were just quite thin really). Picture below.

Quite a good weekend really, I ate the above, two pizzas, a chicken pie and an apple pie - all homemade. The only the thing I ate that I didn't make was two chocolate biscuits.

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  1. Interesting use of salmon fillets; not a common method of preparation for salmon in the States (it's served more the pan-fried, grilled, poached, smoked, or raw style.)
    Did you do anything to the oats, grind or leave whole? I'm assuming you deep-fried, as for classic fish 'n chips?

    4 Replies
    1. re: bushwickgirl

      They were just rolled porridge oats, and I pan-fried them in a little olive oil - the chips were bad enough being deep fried ;)

      1. re: Soop

        OK, sounds good, I'll keep it in mind as I have 3 lb (1.3 kg) rolled oats to be used up soon.

        1. re: bushwickgirl

          do they go off? I've had mine a few months...

          1. re: Soop

            Yes, but after quite a while, at least for a year or longer, well sealed. They can be kept in the freezer. Unfortunately, oats can get meal worms if not properly contained.
            Mine will be long gone before that time comes.

    2. How do you make fish and chips? Do you deep fried them in oil? I am going to try that.

      16 Replies
      1. re: Chemicalkinetics


        Yes, use soybean or peanut (refined) oil for frying.

        Get yourself a good beer batter recipe, mild flavored fish fillets of your choice, season well, batter 'emand fry 'em up. Yum, good with malt vinegar and chips (french fries) or homemade tartar sauce, if that's your thing.

        Here's a classic English recipe, as far as I can tell, being American, for beer battered fish and chips, complete with English peas:

        1. re: bushwickgirl


          Thanks. I already have a bottle of malt vinegar. I have been deep frying plantains, so one more thing to learn to fry now. Man, I need to watch my diet :) Good think I am making a big pot of gumbo today and I have tons of vegetables in my refrigerator, so I will be busy for awhile before can get my hand on my fish and chips.

          1. re: Chemicalkinetics

            Technically, they're deep fried like fried chicken, but you probably don't have to do that - it's not too healthy!

            1. re: Soop


              Thanks. Somehow, I missed your reply and only read it now. I believe you are right that they are usually deep fried. So are you saying that you did not deep fried yours? Did you do a pan fried (shallow fried)?

              1. re: Chemicalkinetics

                You can certainly pan fry fish (definition of pan frying: shallow frying in about an inch of fat) but the chips need more room and deep frying is the way to go for them.

                Hopefuly Soop will let us know what he/she did.

                1. re: bushwickgirl


                  Yes, I were just thinking about the fish part. I don't think pan fry "chips" will work well. Actually, the whole chips thing does not make sense to me, aren't they just French fries or are they different? They taste like French fries to me.

                  I only really like the Fish part of the Fish and Chips. Soop is a he. He is my buddy. :P

                  1. re: Chemicalkinetics

                    Yes, french fries to us in the US and chips to the Brits. That almost rhymes.

                    The Brit-style chips seem to have a particular shape that's not a common french fry cut here. Americans seem to like the shoestring or steak fry variety. Some of the best french fries I've had were in the British Isles.

                    I thought Soop was (a he) but you can never be sure and I don't want to offend.

                    1. re: Chemicalkinetics

                      "aren't they just French fries".

                      No, No, NOOO!

                      French fries as eaten by Americans (and those folk on the eastern side of the North Sea) are pale imitations of the chip. The fry is a poor undernourished thin thing whilst the chip has substance and body - it is the size of your index finger and no less - although it is not usually fried as crispy.

                      BTW, my understanding is that Americans started to call them "French Fries" when troops fought in the Great War and ate them there. Of course,they'll probably have eaten them in Belgium where they originate.

                      1. re: Harters

                        Ok, Bushwisk and you are saying opposite things, I think. My understanding from Bushwick is the British Chips are thinner, but from you, they sound thicker.

                        1. re: Chemicalkinetics

                          No, I agree with Harters and was not saying that British chips are thinner than American style. The British chip shape is uncommon in the US, unless you go to a dedicated fish 'n chip shop.

                          American french fries are usually of the shoestring persuasion, either that or the big chunky steak fries. Plus we value crispy fries here, while the Brit chips are not so crispy and are just right.

                          American french fries descended from the Belgiam frites, not the British chip.

                          1. re: Chemicalkinetics

                            OK, I define French Fries as the thin fried potato commonly available in Belgium and the Netherlands - the sort that McDonalds and Burger King sell in every country (including here in the UK). And, indeed, the sort sold everywhere in Britain as "fries", as opposed to chips.

                            If we can take that as a definition, then the British chip is considerably thicker - size of your index finger as I mentioned earlier. By the by, the first documented evidence of chips being sold in Britain was in 1860 at Tommyfield Market in Oldham (which is about a 20 minute from here). Ten minutes drive past Oldham brings you to the small tonw of Mossley where the first fully documented fish & chip shop opened in 1863, We like our chips in the north!

                    2. re: Chemicalkinetics

                      Yeah CK, I just shallow fried mine in about a tablespoon of olive oil, same as I would for a salmon fillet :)

              2. re: Chemicalkinetics

                Secret for good chips is to fry them twice. First at a low temperature to cook them through - then again at a higher temp to crisp them. Mrs H is good at them but not fish (and I couldn't deep fry anything properly if my life depended on it - which is why we Brits have fish & chop shops)

                1. re: Harters

                  OMG I read that once... or saw it on TV... Could it have been nigel slater? I seem to remember 150 and 180 degrees.

                  Unfortunately I have no space for a DFF, so it's just a saucpan of oil for me :(

                  1. re: Soop

                    We don't have a fryer either - herself gauges it by chucking a small piece of bread into the oil and she then weaves her magic. Years ago folk would have tied her to a stake and set fire to her. Man, I love proper chips - on a butty cos I'm northern!

                    1. re: Harters

                      I love a chip butty too - and I'm south western :)