Fish and Chips.

[Jonesy]

I think the most over-rated Fish n Chips I had was about 15 years ago, one of Harry Ramsdens outlets in Sheffield...........over-priced and over-hyped.
The worst I had were in Skegness..........supposed to be 'Fresh from Grimsby' fish, but was infact some deep fried portioned shite. The mushy peas looked like nuclear waste and the chips were as greasy as a Mexicans comb! Cost me ?6.00 for that, but it did include a can of 7-Up that was the highlight of the meal

[jimslip]

' the chips were as greasy as a Mexicans comb! '

!laugh! !laugh! !laugh! !laugh!

That phrase has had Jim and I laughing for ages. I'll be using that when the next Chav who approaches after a few tinnies and having dunked his head in a bath tub of hair gel!!!

Lara on jims sign in

[Jonesy]

Why thank you Lara...........I used to say an Italian or Pakistani comb, but the mods here get arsey when I post anything un-PC

[Mr Mark]

Best is a toss up between The Frying Scotsman in Goodrington, Torbay (the chips are coated in a light batter!) and my old local in Fulford, York, which used beef dripping. My vegetarian ex-wife used to love them. Never told her what made them so yummy!

Worst - can't think of one. Just make sure you buy fish and chips from a proper chippie.

[Jonesy]

The batter is important, as is the freshness of the oil and subsequent holding them on the hot display for aminimal time.
New oils used are synthetic shite, that makes it last longer and is easily filtered after useage.........all contributing to a flavourless product.
Batter needs to be made fresh, not some packet powder stuff that you mix with water. An ideal batter is flour, water, turmeric (colouring) yeast or baking powder 10 mins before requiring it, and either beer or vinegar for flavour.

[Mr Mark]

Yep, never seen chips in batter anywhere else. Every chip had a very thin, golden crisp coating. Not as thick as on the fish but amazing.