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Fish and Chips

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 October 2010 at 22:03

normally i would say to use the stoutest beer you can find, but guinness should be exactly the thing to take care of that, so i don't know for sure! i think doubling the beer wouldn't accomplish anything because you would have to double the dry ingredients as well, and then you'd be back where you started. only other thing i can think of is maybe "marinate" the fish fillets in beer for a few hours prior to battering and frying?

perhaps some beer batter experts out there may have a suggestion?
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kiwi View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 30 October 2010 at 23:09
I'd go a porter or a red over a stout, actually. Other than that, just increase the ratio of beer to other wets, but this will make a 'heavier' batter, not as light and bubbly.
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2011 at 09:12
hey, hey - i thought this might make a good footnote for this thread:
 
my #3 son, billy, is in the school choir, and for their festival this year they are singing The Codfish Shanty; here are the lyrics:
 
Quote Glo'ster girls they have no combs,
Heave away, heave away!
They comb their hair with codfish bones,
We're bound for South Australia.

Heave away, my bully bully boys,
Heave away, heave away!
Heave away, why don't you make a noise?
We're bound for South Australia.


Glo'ster boys they have no sleds,
Heave away, heave away!
They slide down hill on codfish heads.
We're bound for South Australia.
 
Heave away, heave away! Heave away boys!

from there, the lyrics can go in a lot of directions...

and here's a video - it's not of my son's ensemble, but it will give you an idea of how it sounds.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2014 at 11:45
Marcus Samuelsson's take on Fish and Chips:

Quote Fish and Chips with Fried Pickles

(Photo by Paul Brissman

In 1860, Joseph Malin, a Jewish immigrant from Eastern Europe, started the first fish and chips shop in London’s East End. There are now well over 8,000 fish and chips shops in Britain. I think fish and chips taste better when you’re eating them near a body of water – on the beach with a beer it’s the perfect snack. Most dishes don’t need that backdrop. Otherwise, the only other place where I want fish and chips is in a British pub watching a football game. In the U.K., fish and chips are usually served with salt and vinegar. Here, I serve them with a tarragon malt vinegar mayonnaise and fried pickles. When you’re grocery shopping for this recipe, if you can’t find halibut, or would prefer to use some other fish, you can substitute cod, haddock, or whiting for delicious results.

Recipe:

http://www.marcussamuelsson.com/recipe/fish-and-chips-with-fried-pickles

Marcus Samuelsson's new book, Marcus Off Duty, is available here:

http://www.marcussamuelsson.com/chef-2/marcus-off-duty-the-recipes-i-cook-at-home
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2018 at 15:13
Here's a good article from BBC on the 150th anniversary of Fish and Chips in the UK in 2009:

http://news.bbc.co.uk/2/hi/8419026.stm

And here is a listing of recipes for Fish and Chips, also from the BBC:

https://www.bbc.com/food/fish_and_chips
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