Comments on: Friday Night Delight/Fright: Fish n’Chips

By: Ann

Ann — Sun, 01 Feb 2009 02:24:41 +0000

Nice post, but I have to admit, as a ‘Brit’ (in this case from Scotland) I was a bit puzzled on reading the bit about Halloween never having ‘caught on’ in the UK. It is actually a Celtic festival (Samhain) in Scotland and Ireland and most likely taken over to the States by immigrants from here. I dont know about England but our children in Scotland are out guising (you call it trick or treating?) every year. So yes, its still celebrated.
Can I add a little extra? A fish supper in England consists of fish chips and mushy peas,(and to my horror, when visiting my sister, her local chippie served the fish with the skin still on!) in Scotland its fish chips and a pickled onion, if you’re on the West coast the chips are doused in vinegar and if you’re on the East coast sauce. Peculiarisms eh?

By: Scott at Realepicurean

Scott at Realepicurean — Mon, 19 Jan 2009 19:11:20 +0000

Gotta love fish ‘n chips…

By: Fish n’ Chips with Curry Sauce | [ No Recipes ]

Fish n’ Chips with Curry Sauce | [ No Recipes ] — Mon, 19 Jan 2009 04:39:05 +0000

[...] list of deep fried goodies I’ve drooled over in the past months. One of my favourite blogs, We Are Never Full had done a fantastic post on fish n’chips that goes into the long history of the [...]

By: Make A Roux

Make A Roux — Tue, 09 Dec 2008 05:09:30 +0000

YEOUCH! I just tried to eat my laptop.

That’s how good your fish n chips looked. Oh, and I have never had mushies, but I MUST try them ASAP. Thanks for the recipes!

By: Aimee

Aimee — Fri, 14 Nov 2008 00:41:12 +0000

Oh yummm! Now I am totally craving fish and chips.

By: Nicole

Nicole — Thu, 06 Nov 2008 02:59:04 +0000

Ha ha! Thanks for the back story. I was wondering why you served “guacamole” with fish and chips!!! I do love a GOOD fish and chips and will have to try yours. I haven’t ever tried to make it myself yet.

By: Mike

Mike — Wed, 05 Nov 2008 21:49:29 +0000

I’ve clearly never enjoyed a proper UK fish n chips. I want this! You’ve done a beautiful job with this

By: admin

admin — Tue, 04 Nov 2008 14:18:34 +0000

George – thanks for your comment. I agree that if we’re being strict, there would be no place for anything other than the trinity you describe, but I cannot agree that curry sauce from the chippy is disgusting. As good as the homemade version we made was, it’s not a patch on the slightly synthetic tasting, yellowish brown goo you get at the chip shop. I associate it with being a kid and with splitting a battered sausage with my mum. What can I say? i will always love it even if it’s full of stabilizers and preservatives.

Margaret – Agreed on the ketchup, but frightened of Branston? that’s just too bad. my life would be difficult sometimes without branston, that said, I don’t put it on my chips, but I know people who do.

Tina – you’re right, a plowman’s would not be complete without at least one kind of sweet pickle. Strangely, I have never come across people eating branston as a chutney with curry, but why not? that’s exactly what it is, even though i can really only associate it with cheese, crusty brown bread and a pint of bitter.

chemcookit/drew kime/haley w. – welcome. thanks for your comments and for visiting.

everyone – thanks for the kind words, as always. we enjoy finding out why we’re eating what we’re eating, and where the recipe is from. I’ve eaten fish n’chips all my life growing up in the UK and never wondered. All of a sudden, i’m in America and learning more about UK food traditions than I ever knew!

By: George@CulinaryTravels

George@CulinaryTravels — Tue, 04 Nov 2008 07:47:35 +0000

Great post, but as a Brit can I please say curry sauce is disgusting from a chipper, a proper fish supper is fish, chips and mushy peas only; with the addition of some good bread & butter maybe.

By: Peter

Peter — Sun, 02 Nov 2008 23:58:30 +0000

Great read on the origins of fish & chips. A once very Anglo Toronto had shops all over, now one has to go on a scouting mission.

The batter looks fab (most important) and I’d opt for good ole’ tartar sauce, thanks mate!