johnwoo

The last time I was in the UK I was looking forward to 'proper' Fish & Chips, I was very disappointed and I tried several places. Cod seemed in short supply and hard to find in Hull of all places, although the fishing industry does exist in Hull any more.

Craving for British Grub? Buy the book

Dorothy

I made cupcakes for one of the doctors at work who's going off on maternity leave tomorrow .

spouse of scouse

Dorothy, they're gorgeous!

lizzyq

I bet they taste as good as they look too!

Dorothy

Thank you, ladies . Baking is my therapy .

Expatrick

Expensive? You surprise me, why is that, do you think?

BuckinghamshireBoy

Thanks for the heads up on the lack of flavour added, that would push it back down my 'to try' list a bit. If it's not done for taste then it can only be for the texture?

Jerseygirl

Dorothy the cupcakes wonderful. What a great idea.

caretaker

Using crushed chips (crisps to you) as breading is nothing new and a tasty variation for fish and probably chicken and pork chops as well. I've even stockpiled the fine stuff from the bottom of the bag and used it all flavours mixed together with good results. That being said, it isn't necessarily my favourite or something I do regularly. The big bowl of dried bread crust gets the most use. One thing I like to use for breading fish is corn flakes or other similar breakfast cereal. Crushed and with a little Greek oregano added it works well for breading white fish like walleye.

BristolUK

Perhaps. But maybe it's a healthier option in that it doesn't absorb oil or whatever it's cooked in. Sometimes you can get fish in a batter that is a bit...I want to say soggy but that's too much.

I ate this fish using my hands - the others with me had burgers so I wasn't out of place - and they were not greasy like they would be eating the usual battered fish, sausages, whatever. It was light but crunchy.

Possibly there are a few more calories in the 'batter' mix but fewer in the end result with less absorption of fat.

BuckinghamshireBoy

Thanks both. Every time I see a reference to walleye it comes through as WALL·E

I use home gathered breadcrumbs a fair bit but always ground down (I even grind panko down).

The search for "the perfect batter" is an ongoing fun task for me; beer, water - flat or fizzy - herbs, pepper, other spices, the combinations seem endless.

I've had reasonable success using a 'double batter' one dry, one wet, but not yet tried it on fish. Or small robots.

Soggy/greasy to me means that either the oil/fat is knackered and/or is at too low a temperature.

caretaker

For you, use the word zander, except for lacking a white spot on the tail I think it's the same fish.

BuckinghamshireBoy

Thanks, that's close enough for me, Wikipedia says of zander "It strongly resembles, both in looks and in taste, the closely related American walleye (Sander vitreus)."

It's 'snoekbaars' in Dutch, and I'm pretty sure that I've seen that either on a restaurant menu or on a fish counter recently.

Good taste and few bones.

BEVS

I don't know Expatrick. It is just the way it is.

caretaker

I normally consider $20+ for a big piece of cheese excessive but the Parmigiano Reggiano lasts so long and is so good I consider it a bargain. It probably replaces twice it's price in shaker cans of inferior stuff. Getting near the end of this one as I engineer chicken parm for supper.