A Fishy Mystery: What Makes Great Fish and Chips?

Have you ever wondered what makes your local fish and chips place so addictive? Well, we don’t have all the tricks, but we have unveiled a few mysteries. The best fish and chips places have their own secrets, but they use a few tricks to get it perfect.

The Fillet

Nobody wants a limp, soggy fish. If it’s wet and wobbly, then it’ll be a sickening experience. The common ling is the most often used fish, it’s got no skin or bones, but it is on the moist side. So, your fish will turn out limper and soggier than you’d like.

But, it’s Hoki that works best for fish and chips. The best fish and chips use Hoki since it’s cheaper as well. If you’re willing to pay a little extra, then flathead is another excellent option. However, if you want something incredibly Australian, Australian Gemfish should be your go-to!

The Batter

Now, the batter is a sacred thing – you can’t just wing it. But, no matter what kind of flour, beer, or spices you use, it better be ice cold. With fish and chips, it has to be ice cold batter that hits that hot, animal-based fat.

Once you’ve got your batter recipe, make sure you don’t over whisk it. If you overwork it, it becomes an unusable pulp that looks and tastes odd. A few lumps here and there aren’t a bad thing—it’ll enhance the texture.

But, the batter should always use alcohol. The higher alcohol content helps the batter burn faster. So you’ll have crispier fish and chips, and it’ll taste absolutely incredible. For best results, use pale ale! Read more about Bottled and Jarred Packaged Goods, Pros & Cons.

The Crunch

What makes fish and chips incredible? Before you even attempt to answer – it’s the chips. Without the right chips, nothing goes right. If they’re soggy, limp, or deformed, it ruins the experience completely.

The potato you need is Idaho, flown in from America. You can use locally grown, but it’s not the same as those frozen Idaho chips from the States.

If you’re hand-cutting them, then there’s nothing better than a red-skinned potato for the job. But, whatever kind of potato you’re frying, you better have a dedicated station for it. Don’t mix your potato chips with your fish, and don’t mix your blanched potatoes with your fried ones. It’s just not good etiquette.

The Oil

Unsurprisingly, the oil you fry your fish in is incredibly important. If you’re looking for a great brand, then Frytol is a brilliant option. But, at no point can you use vegetable oil. It’s sacrilege, and there’s no point in eating fish and chips if you’re going to use vegetable oil to fry it!

Any oil used needs to have an animal fat base. It adds the right flavor and consistency to the fish and chips. If you’re using anything else, it better be for dietary reasons.

The Salt

Surprisingly enough, the salt makes the fish and the chips. If you want to make the best fish and chips, you need to use Japanese salt and season your fish as soon as it comes out of the dryer. The heat and oil will let it cling to the batter and make it all the better to eat.

Cooking fish and chips takes a level of skill that’s better left to the experts. But, you can finally tell what’s going into your local fish and chips that make it ultra-addictive. If nothing else, it’s something to share around the table!

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