What's the deal with fish and chips? A Rant.
- kinglear#1
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Hold it, hold it, hold it, everyone. It all depends on the kind of fish, the kind of batter and the kind of chips, imho. The fish in Cambo is not suited to traditional English batter...or so I thought.
I've just found out that my cook/maid was using bread crumb-based batter, which is completely wrong. The fish available here does take to traditional English batter (without bread crumbs) and now she's stopped using bread crumbs, it's a real treat!
Various places (not Plaices) I've been to here brag about having the best Fish 'n' chips in PP. but don't come anywhere near because they try to copy KFC with fish substituted for chicken. It doesn't work!
Fish in the Uk is usually Cod or Haddock, which takes perfectly to batter without bread crumbs, but certain fish, such as Plaice, is perfectly suited to bread-crumb based batter. It's not meant to look big - it's meant to taste good!
The debate probably still rages about fries v chips! Horace?
I've just found out that my cook/maid was using bread crumb-based batter, which is completely wrong. The fish available here does take to traditional English batter (without bread crumbs) and now she's stopped using bread crumbs, it's a real treat!
Various places (not Plaices) I've been to here brag about having the best Fish 'n' chips in PP. but don't come anywhere near because they try to copy KFC with fish substituted for chicken. It doesn't work!
Fish in the Uk is usually Cod or Haddock, which takes perfectly to batter without bread crumbs, but certain fish, such as Plaice, is perfectly suited to bread-crumb based batter. It's not meant to look big - it's meant to taste good!
The debate probably still rages about fries v chips! Horace?
O, let me not be mad, not mad, sweet heaven
I love good fish and chips, do you serve Mushy Peas with them?
Ok, table reservation for 2 in a months time, I prefer Belgian frites with mine, girlfriend prefers rice.
One of the most famous fish and chip shops was Harry Ramsdens restaurant in Guiseley serving a million customers a year.
I noticed the other day that after 83 years in business Harry Ramsdens is closing its original restaurant. a sad sign of the times!
Ok, table reservation for 2 in a months time, I prefer Belgian frites with mine, girlfriend prefers rice.
One of the most famous fish and chip shops was Harry Ramsdens restaurant in Guiseley serving a million customers a year.
I noticed the other day that after 83 years in business Harry Ramsdens is closing its original restaurant. a sad sign of the times!
You see, I never liked Harry Ramsdens' chips, just tasteless IMO. The fish was ok though.
Has anyone tried a place called I love Fish and Chips? It's apparently on street 93 (according to its Facebook page) but I'm not sure if it's around anymore. I keep meaning to check it out.
Has anyone tried a place called I love Fish and Chips? It's apparently on street 93 (according to its Facebook page) but I'm not sure if it's around anymore. I keep meaning to check it out.
- kinglear#1
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I don't think it exists any more. Real Fish 'n 'Chips is a treat, though. Soi 23 in BKK used to do good FNC in Bangkok. It's probably gone, though...Bloke from Preston used to do a Chippy on Soi 23...could be a market in PP...any one...please? Cod or Haddock will do...with real batter...and mushy peas...
Enter the Green Vespa?
Enter the Green Vespa?
O, let me not be mad, not mad, sweet heaven
2 of my aunts used to own a fish and chip shop and my mam used to work there. I know when they took it over, the first thing they changed was the batter. It has to be properly aerated and light and not too thick. Quite often you find batter is too thick and/or lumpy - oh the horror!jm wrote:What is real batter King? I'd like to get back to the OP. Batter is either flour and water or flour and beer (plus incidental seasonings) is it not? (ok Thomas Keller does a yeast based batter but he's Thomas Keller). I can't believe The Batter Problem has anything at all to do with ingredients. Fish is another story but I've had some very tasty local fish.
It's also a lot to do with quality of the fish, as the fish gets sort of steamed in its batter parcel. If too much moisture (as a lot of cod in the uk now has as water tends to be added to increase weight) then that can lead to sogginess.
There are other incidentals as well. Very hot oil, as JM has already mentioned but also the temp of the fish - I can't remember if it's best straight from the fridge then put in batter or left to get to room temp beforehand. I shall ask my mam next time I call. Same for it if it's put straight into the batter, I know there was something about making the batter stick better to the fish, but I forget what. Again, I shall ask.
And for the record, I like my fish 'n chips with gravy. Can you tell I'm a northerner?
- Sok Poupe
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Ah Fish and Chips. One of the few good things to come out of the English kitchen.. I love it. Especially with a nice tartar sauce.
I love F&C was at the lakeside. Gone now, they may still do delivery (check rogue/ Lazy Gecko at Street 258, they should know).
3 Rivers (also on Str 258) has a nice menu (they do delivery too) You can get the fish in different styles- your choice of breadcrumb or other batter. Good chunk of seafish (forgot which one exactly), decent chips. Eden is English, and he knows -and cares for- his stuff.
I love F&C was at the lakeside. Gone now, they may still do delivery (check rogue/ Lazy Gecko at Street 258, they should know).
3 Rivers (also on Str 258) has a nice menu (they do delivery too) You can get the fish in different styles- your choice of breadcrumb or other batter. Good chunk of seafish (forgot which one exactly), decent chips. Eden is English, and he knows -and cares for- his stuff.
The topic or post you are looking for does not exist.
Lol, no worries. As long as you have enough left over for scraps! Mmmmm.....fish, chips and gravy with scraps. Yum.jm wrote:Let's not give away too many secrets, my batter seems to stick just fine thank you..
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jm wrote:Chuangt2u wrote:His (like Cadillac's) portions tend to be way too big for me so I don't eat there often.
I agree with this completely. I appreciate that larger portions are better value, but it's awkward ordering a $8 meal in front of waitresses who make $2 a day and then only eating half of it. Then they ask if you didn't like it, then you have explain that it was good but it was just more food than you could eat, etc.
Also, Cadillac puts a weird seasoning salt on its french fries. It's like that orange-ish Lawry's salt my dad used to put on stuff. It's not good. I suppose I could ask for the French fries without the seasoned salt, but I don't want to seem like a whiny bitch. So I usually just eat elsewhere.
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Beef dripping - see if Lanzi has some...jm wrote: the grease just soaks in
- kinglear#1
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On a vaguely related note, I read somewhere that one of the reasons for Goose being so popular as a Christmas Dinner was that the extra fat is perfect for basting the roast spuds.Chuangt2u wrote:Beef dripping - see if Lanzi has some...jm wrote: the grease just soaks in
jm, I was tongue-in-cheek about real batter, trying to distinguish it from breadcrumbs. There are so many variables - even different types of flour produce different textures. You're probably right about some Brits being delusional about FNC quality - we see it on a menu and the eyes light up. If it's not quite the ticket, who cares? Just order another beer and pretend it was wonderful.
Has anyone other than Brits had battered beefburgers? (I mean the patty, not the bun, of course)Can't recall ever seeing them here. Hmm...time for some grub!
O, let me not be mad, not mad, sweet heaven
- Goodoldkenny
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I always thought pla krapong was sardines. "pla" = fish and "krapong" = tin or cankahoy wrote:Barramundi, Snapper and Jewfish should all be available in Cambodia. Freshwater farmed Barramundi is named Pla Krapong in Thailand. The wild caught salt water Barramundi is considered one of the prime fishes of Australia.
You learn something every day.
KennyF
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I searched pla krapong recipes and found a few using sardines. I suspect that this means they just substitute sardines as Barramundi is possibly unavailable in the US. I also found a reference to pla krapong daeng (red) which is Red Snapper, my favourite fish but snapper is a different genus.Goodoldkenny wrote:I always thought pla krapong was sardines. "pla" = fish and "krapong" = tin or can
Being widely farmed in Thailand its probably likely to wind up in cans. The freshwater barramundi is nowhere near as tasty as saltwater barra. The fish spawn in freshwater and all are born males. After a few years many turn female and migrate to the sea, returning to the rivers in the wet season only to breed. They are excellent fighting fish and so very popular among fishermen, mainly caught on lures but will take bottom bait.
It's not pla krapong, it's pla kapong.kahoy wrote:I searched pla krapong recipes and found a few using sardines. I suspect that this means they just substitute sardines as Barramundi is possibly unavailable in the US. I also found a reference to pla krapong daeng (red) which is Red Snapper, my favourite fish but snapper is a different genus.Goodoldkenny wrote:I always thought pla krapong was sardines. "pla" = fish and "krapong" = tin or can
Being widely farmed in Thailand its probably likely to wind up in cans. The freshwater barramundi is nowhere near as tasty as saltwater barra. The fish spawn in freshwater and all are born males. After a few years many turn female and migrate to the sea, returning to the rivers in the wet season only to breed. They are excellent fighting fish and so very popular among fishermen, mainly caught on lures but will take bottom bait.
Canned fish.
Pla= fish
Kapong= can
Usually sardines or the other small ones in tomato ketchup. Somebody mentioned the real name a while ago but I've forgotten. In fact they aren't sardines.
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Nope. Maybe if you transliterate it phonetically.
The correct spelling for pla krapong is ปลากระพง. You see that 5th letter there? Thats R for Raw Reua, a boat. Actually, there is no definitive transliteration in Thai, for obvious reasons, too many letters. In fact the K could be argued to be G as the letter is Gaw Gai (a chicken), however common transliteration has it as a K as the G is softly aspirated.
That said, you will also find Krapong transliterated in Western recipes as Kapong. Most Thais (esp bargirls) drop the R completely but educated Thais from Bankok pronounce it.
You will also occasionally see this fish spelled as ปลากะพง which, to my knowledge, is a misspelling but who knows, hence the confusion. I think Gapong in this spelling is a can.
The correct spelling for pla krapong is ปลากระพง. You see that 5th letter there? Thats R for Raw Reua, a boat. Actually, there is no definitive transliteration in Thai, for obvious reasons, too many letters. In fact the K could be argued to be G as the letter is Gaw Gai (a chicken), however common transliteration has it as a K as the G is softly aspirated.
That said, you will also find Krapong transliterated in Western recipes as Kapong. Most Thais (esp bargirls) drop the R completely but educated Thais from Bankok pronounce it.
You will also occasionally see this fish spelled as ปลากะพง which, to my knowledge, is a misspelling but who knows, hence the confusion. I think Gapong in this spelling is a can.
Last edited by kahoy on Sun Dec 04, 2011 5:57 pm, edited 1 time in total.
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