Armed Polite Society
Main Forums => The Roundtable => Topic started by: BobR on February 16, 2014, 10:41:08 PM
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Quite a few years ago I was watching the food channel and Tyler Florence did a fish and chips recipe. I tried it a few times with wheat flour and was underwhelmed. Today when walking through the store I spied a nice slab of north atlantic cod so I figured I would give it another try. I pulled up the recipe, thank you modern technology, and saw I needed rice flour. Well, that must have been the secret because it came out great. I will be adding this to the occasional dinner plans.
http://www.foodnetwork.com/recipes/tyler-florence/fish-and-chips-recipe.html
And, if your wife is like mine, and doesn't believe in malt vinegar for her fish and chips, kopycat has a really good recipe for the pina coloda dipping sauce from Red Lobster. Just cut the recipe in half, it makes a lot.
bob
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I am going to have to try this - I *love* fish and chips.
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You can make rice flour quickly and easily by grinding raw white rice in a food processor, blender or coffee grinder.
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Fish & Chips may well be my favorite food, but only if it's made with cod.
If you try to serve me fish & chips made with tilapia, I'll through it at you.
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Fish & Chips may well be my favorite food, but only if it's made with cod.
If you try to serve me fish & chips made with tilapia, I'll through it at you.
Cod or haddock are the only proper things for fish and chips.
Anything else is an overpriced fish stick.
Sent via tapatalk
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What about halibut or ling cod?
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Haddock and halibut are barely acceptable.
I'll eat such fish & chips, but it's not my favorite food at that point.
As far as I know, I've never had lingcod.
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Here in the PNW, it is not uncommon to find salmon or halibut as fish and chips. Both are excellent.
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I've had deep fried salmon. Can't say that I'm at all crazy about a deep-fried oily fleshed fish.
Sure as hell beats tilapia, though.
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You can make rice flour quickly and easily by grinding raw white rice in a food processor, blender or coffee grinder.
That leaves it gritty as hell. You can taste the sand in it. Commercial rice flour is 1000x better.
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What about halibut or ling cod?
Haddock and halibut are barely acceptable.
I'll eat such fish & chips, but it's not my favorite food at that point.
As far as I know, I've never had lingcod.
Halibut is wasted in fish-n-chips. Why in God's name would you deep fry $20/lb fish?
Ling cod is good for frying, or anything else whether baked, broiled or grilled. Rockfish can make some mean fried fish tacos, and works well in fish-n-chip. But the best fish, imho, for fish-n-chips is Cabezon. Though, you have to catch it yourself as it's not a commercially caught fish.
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Halibut is wasted in fish-n-chips. Why in God's name would you deep fry $20/lb fish?
Oh, just for the halibut, I'd say...
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Here's a 9-ish lb Cabezon I caught off Makah Bay. The red down its side in the first pic is blood from cutting its gills.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi528.photobucket.com%2Falbums%2Fdd328%2Fsumpnz%2FDSCF1033_zps8ea766fb.jpg&hash=304a43b032c7ac14a3fdf8ec6cced8eb6b1916cf)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi528.photobucket.com%2Falbums%2Fdd328%2Fsumpnz%2FIMG_20130615_172827_zpse18c7f70.jpg&hash=b9a8c23c6a5f3abef28c516951cca8b32e124a30)
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Hmm, loves me some fish and chips.
And, yes, using poop-eating tilapia in fish & chips is a sign of moral turpitude.
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Hmm, loves me some fish and chips.
And, yes, using poop-eating tilapia in fish & chips is a sign of moral turpitude.
Whereas consuming poop-eating tilapia at all could be a sign of general twerpitude.
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I've had deep fried salmon. Can't say that I'm at all crazy about a deep-fried oily fleshed fish.
I grew up eating fried flounder and various "trash" fishes in Eastern NC. I love deep-fried oily fish. I lurves me some fried bluefish, spot, or mullet.
I especially love cold fried fish for breakfast the next morning. One of the best camp breakfasts I've ever consumed was leftover fried bluegill from the previous night's dinner and scrambled eggs.
I had fish and chips three times while in the UK a couple years ago. The best was at a little hole in the wall restaurant in London. It looked like a chain, but wasn't anything I was familiar with. It could have been their version of Long John Silver for all I know, but it was damn good. The 2nd best was at a proper pub in London. Not bad, but could have been better. The worst of the three was at my hotel in a small town southeast of London.
When we went to Disney later that year, I had fish and chips at an English-themed restaurant. It was quite good, better than the pub or hotel in the UK, but not quite as good as the "hole-in-the-wall" restaurant.
Chris
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I am going out soon to try my hand at fishing for burbot, a fresh water ling, I am betting it will make some great fish and chips.
bob
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Hey Chris?
The reason you love deep-fried flounder is because it is NOT an oily/fatty fish. It's a whitefish. But not from Coney Island. :lol:
You can have yours fried to your heart's content. I'll eat mine grilled or baked.
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Hey Chris?
The reason you love deep-fried flounder is because it is NOT an oily/fatty fish. It's a whitefish. But not from Coney Island. :lol:
You can have yours fried to your heart's content. I'll eat mine grilled or baked.
I said flounder AND trash fish, I wasn't saying flounder was oily. I then went on to say I liked oily fried fish like spot and blue.
Chris
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Halibut is wasted in fish-n-chips. Why in God's name would you deep fry $20/lb fish?
Because it tastes good?
Whereas consuming poop-eating tilapia at all could be a sign of general twerpitude.
And how many of you who complain about tilapia eat crab or lobster? I'll stick with tilapia, than you!
[barf]
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It's a whitefish. But not from Coney Island.
I wonder how many people here know what that is?
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Because it tastes good?
And how many of you who complain about tilapia eat crab or lobster? I'll stick with tilapia, than you! [barf]
Scavenger vs feces-fed farm-raised fish. I think the scavenger still rates higher.
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No, this is what you said, oily fish boy...
"I grew up eating fried flounder and various "trash" fishes in Eastern NC. I love deep-fried oily fish. I lurves me some fried bluefish, spot, or mullet."
Read as written, you're lumping flounder into a group of oily fish that includes "trash" fish. :facepalm:
Your syntax and construction are as flawed as your haircut.
I'd ask rhetorically why the pretty ones are always so dumb, but that's really not applicable here. At least the pretty part isn't applicable. =)
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"And how many of you who complain about tilapia eat crab or lobster? I'll stick with tilapia, than you!"
Me.
Know why I complain about tilapia?
Because to me it tastes BAD.
It's bitter.
You never see tilapia served with the skin on because the skin contains bitter compounds. Well, those compounds are also present in the flesh, just not in such large quantities. Some people apparently can't taste it, some can. I'm one of the ones who can.
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I wonder how many people here know what that is?
I do.
Some people apparently can't taste it, some can. I'm one of the ones who can.
Interesting. I did not know that, nor have I noticed the taste. To me, it tastes like bland white fish. The only flavor comes from what you add to it (seasoning, other fish, steak, etc).
Your syntax and construction are as flawed as your haircut.
My hair is perfect thank you very much. It still covers my head. :P
Chris
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I finally gave up on tilapia a few years ago when we went out to dinner at that Tex-Mex place in Springfield (I think that's where it was).
I wanted fish tacos, but they were made with tilapia. I took the chance, and I did NOT enjoy them. I could taste the bitterness through all of the taco stuff.
"My hair is perfect thank you very much."
If you're going to the "Hellen Keller cut my hair" look....
You've aced it.
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Fish & Chips may well be my favorite food, but only if it's made with cod.
If you try to serve me fish & chips made with tilapia, I'll through it at you.
did you mean toss or penetrate ?
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Scavenger vs feces-fed farm-raised fish. I think the scavenger still rates higher.
I'v e seen those scavengers nibbling on a human body. I'll stick to tilapia.
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Because it tastes good?
I'll make you fried/battered fish if we ever meet. I'll cook halibut, ling cod, rockfisk, and cabezon. Only I will know for certain which is which. My money is on you getting no more than 2 correct, probably none or one. You have a 25% chance just guessing
When you can find it out here ling cod is about half the price of halibut, at most. Rockfish usually is 1/5 or less the price of halibut. Not many people can tell the difference between them when looking at skinless fillets, or when eating them baked/broiled/grilled. I have yet to meet anyone that can tell the difference when deep fried.
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I will come over, you can keep the halibut and load me up on the other three. :)
bob
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I'll make you fried/battered fish if we ever meet. I'll cook halibut, ling cod, rockfisk, and cabezon. Only I will know for certain which is which. My money is on you getting no more than 2 correct, probably none or one. You have a 25% chance just guessing
When you can find it out here ling cod is about half the price of halibut, at most. Rockfish usually is 1/5 or less the price of halibut. Not many people can tell the difference between them when looking at skinless fillets, or when eating them baked/broiled/grilled. I have yet to meet anyone that can tell the difference when deep fried.
Yep, this is why I get most of my fish cooked any way but fried.
Fish & chips & catfish are about the only exceptions, but they are part of an ensemble: "fish & chips," southern fried catfish meal with greens & cornbread. Damn, I would love some greens right about now. Made with fat back and cooked 4+hours.
I want to have no truck with fried shellfish. It all tastes like "fried," not like clams or shrimp, or whatnot.
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I'll make you fried/battered fish if we ever meet. I'll cook halibut, ling cod, rockfisk, and cabezon. Only I will know for certain which is which. My money is on you getting no more than 2 correct, probably none or one. You have a 25% chance just guessing
Four years in La Push, one in Port Angeles, four in Tillamook and eight in Fort Bragg, CA. I'll take that bet and enjoy the fish no matter what! I've spent the last 6 months either frozen off the water or trying to figure out Lake Michigan but the perch here are pretty good. Whitefish makes a good freshwater choice for fish and chips too.
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You can keep your seefood. I'll take fresh caught, slab sided, plate size pan fish for frying. Catch them big bluegill and crapie all afternoon and then cook them up outside by the water drinking beer all night.
jim
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I love fish ands chips, but I will *expletive deleted*ing cut you for fried oysters.
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I love fish ands chips, but I will *expletive deleted* cut you for fried oysters.
Just make sure you don't get any blood on the fried oysters.
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Here in the PNW, it is not uncommon to find salmon or halibut as fish and chips. Both are excellent.
Haven't seen salmon for fish and chips yet here in Oregon, but most places have halibut, either as a more expensive upgrade or as the only option (such as at the brewpub here in town). Not sure if salmon would be good fried or not; I've always had it either baked, grilled, or smoked.
As for whitefish, personally I don't care if it's halibut, cod, Alaskan pollock, or even talapia, just so long as it's not overcooked. Can't really taste much of a difference. For fish and chips I usually go for the least expensive option.
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Beer-battered bluegill caught just a few hours previously, with cottage fries and Spotted Cow.
I love British-style fish & chips (thanks to my many government vacations over there), but fresh bluegill and walleye take it to the next level for me!
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash2/t31/323677_2077222649545_1984942379_o.jpg)
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Haven't seen salmon for fish and chips yet here in Oregon
We are far more likely to find it in the coastal fishing ports where the salmon boats bring it into the local restaurants: Westport, Ilwaco, Astoria, Seaside, Cannon Beach, etc.
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We are far more likely to find it in the coastal fishing ports where the salmon boats bring it into the local restaurants: Westport, Ilwaco, Astoria, Seaside, Cannon Beach, etc.
Ah; when I go to the coast it's usually Lincoln City or Newport area. Haven't been up that way since I was a kid.