Fish and chips in London, many kinds of fish.
- Giannis Oct 25, 2013 09:31 AM
I would like hear any recommentations about London close to knighbridge but also mayfair and leicester sq are ok.
What I m interested in, that I cant find on the net, is any fish n chips place, that uses turbot.
I have seen restaurants using sole, haddock, cod even halibut, but never turbot. Except maybe Heston Blumenthal.
Which fish do you think makes the best fish n chips?
Can't help you with any suggestions...only about the fish.
Batter....Cod or Haddock
Cracker Meal or Flour.....Flounder/Sole
I don't think I have ever seen or heard of turbot available as an option in any fish & chips shop.
F&C in London is a topic that gets discussed on this board often. If you go to the upper right-hand corner of this page and search for fish and chips, you will find a good number of past threads on this topic. Here is a recent one:
I doubt whether you will ever see turbot in a fish & chips shop. It's price makes it uneconomic for a chippy.
The choice of a chippy fish is very regional between cod and haddock. It's often said that cod is a southern preference, while we northerners eat haddock. Apart from the northern places that serve cod - which is what we do in my part of the north west. Both take a batter well, and fall into large flakes so are ideal for eating straight from the paper while you walk home. My advice, such as it is, is to identify whether you are in a cod or haddock area - and then order the other one. It'll pretty much guarantee that it'll be fried to order, rather than have spent minutes getting soggy in the steamer cabinet.
Watch out for cost-cutting chippies which only have "fish" on their menu, rather than specifying which fish it is. Could be anything.
By the by, for the first time in many years a London chippy has reached the finals of the national "Fish & Chip Shop of the Year" competition. It's Poppies in Spitalfields. The other two finalists are Quayside from Whitby and Page's of Cwmbran.
Thank you all very much, especially for the tip about choosing cod or haddock in different areas.
I have only once tried fish n chips in my previous visit to London. What surprises me is that everyone is using machine cut fries instead of hand made, judging the photos of what I seen on web.
I know turbot is very expensive, I remember seeing it in Les Halles of Lyon, fish market, at 70euros per kilo. But I couldnt help to ask after seeing Heston's turbot version. http://www.youtube.com/watch?v=rQaLjL...
Shark was a traditional F&C shop fish, but it was always called something to disguise it's origins, so rock salmon In the UK or flake in Australia. It was usually the cheap option.
I think Heston has mid-sold you on the turbot. He may indeed have cooked it on TV but the shows are for effect and most of his recipes are pretty hyped up pushing things to the extreme.
F&C is a simple food, and it was once cheap. Shops do now sell more exotic fish other than haddock and cod but the real deal is really only one of these two varieties.
I think chips have been machine cut for many years. They may have been muscle powered but the they were still machines - like the big lever driven potato slicer that turns whole potatoes in to chips in one go. The challenge these days is to find one that uses real potatoes sliced in house rather than reconstituted or factory made and pre-packed.