A Food thread
#31

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
Craving for British Grub? Buy the book

#36
Dedicated European










Joined: Mar 2017
Location: Buda
Posts: 6,368












I'm not sure I'd like salt'n'vinegar crisp faux batter. There again I don't like salt'n'vinegar crisps. Ole MrBEVS on the other hand might go for that.
Fish is expensive here but we sometimes score reasonable cheap fish via a courier that delivers to Talleys locally. It is a bit of a mix bag of course but usually very good nevertheless.
What with this and the sausage pasta thing MrVEVS will become a podgechops.
Was that batter good though. Did those crisps become soggified or something?
Fish is expensive here but we sometimes score reasonable cheap fish via a courier that delivers to Talleys locally. It is a bit of a mix bag of course but usually very good nevertheless.
What with this and the sausage pasta thing MrVEVS will become a podgechops.
Was that batter good though. Did those crisps become soggified or something?
#37

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?
#39

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.
#40

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.
#41

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.
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.
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.

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.
#42
#43

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.

#45

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.
