FISH AND CHIPS

HAHAHA feet, not yards.

hickton wrote:Dont forget the mushy peas .

Dang it!!!....I've been tying real hard to forget them and now you bring it up (reminded) me.  

Besides the fish here, don't even get me started  on the quality of spuds (chips) between here and Ireland.
It's a trade off.....Mexican food in Ireland is God awful and (yes they think they have it). So, there is eating joy going in either direction.

They have Mexican food al over Europe and boy is it bad as a rule..

brigitte wrote:They have Mexican food al over Europe and boy is it bad as a rule..

That's true. I had mushy peas ONCE in London. My God, it was disgusting.

So, I had assumed that mushy peas was just peas heated to mushy, flavorless blahness like my mother used to make. Now I am wondering if this is a specific dish with a recipe. Which is it?

they are big round and very green and eaten on the back of the fork.. it is all an art.

It's not peas, it's some other vegetable. Nasty. Must be something you had to grow up with. I'll google. I remember once I was in London and had to get cans of the vegetable for a friend who was from England and wanted to make them.

They're marrowfat peas.

This just keeps sounding worse and worse.

Lady Otter Latté wrote:This just keeps sounding worse and worse.

How about we just dump the peas in the old fishwrap and set it on fire?

Doesn't look like my Brit friend will find the ultimate fish n' chips around these parts.

Tell him to buy some fresh Mahi Mahi, make some batter, get a deep fryer and make his own. He can wrap it in the Guadalajara Reporter..........

according to wiki . they are peas
Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas and also the snack food wasabi peas.

CanuckBob wrote:Tell him to buy some fresh Mahi Mahi, make some batter, get a deep fryer and make his own. He can wrap it in the Guadalajara Reporter..........

My Brit friend has never, ever cooked and his wife has long since declared retirement from the stove! (Yeah, you couldn't resist that, could you?) The Guad Reporter is just about the right size.

CanuckBob wrote:Tell him to buy some fresh Mahi Mahi, make some batter, get a deep fryer and make his own. He can wrap it in the Guadalajara Reporter..........

Fish wrap, for sure!

Here's a recipe I found. Can't imagine why anyone would spend this much time making something that sounds so blah, but ....

http://www.foodnetwork.com/recipes/traditional-british-mushy-peas-recipe-2107296

You can buy the marrowfat peas in cans over there so you don't have to go through so much trouble.

So what happened to the original thread? Where IS the best fish & chips?

There were several nominations but no consensus on "best." Seems as though those made with Mahi Mahi are your best bet but no one should expect authentic fish and chips here -- just an approximation.

Years ago, I worked with another young woman (both of us were young ;) and she was telling me about working in her parent's fish and chip shop when she was growing up. They had a HUGE square vat filled with boiling oil and she had to practice laying out the "fish", on top of the oil, long before she was actually allowed to use real fish. Her practice pieces? Pieces of toilet tissue...flat with a backhand flowing motion that laid out the paper flat and without wrinkles on top of the boiling fat. Then she progressed to fish covered in dripping batter.... all lined up on top of the fat and then touched lightly on the top so that it popped over and cooked on the other side. An art form that required precision and concentration.
Yeah, you're right Lady O... it's just an approximation here.
I also remember ordering a pizza and watching the guy flip the dough in the air and punch it with his knuckles and twirl it from one set of knuckles to the other until the right size and thickness was achieved. Another art form.
Nice memories.

The Brew House in west Ajijic. Fresh fish in my opinion.

Charlottes are also great, lightly battered with veggy and salad complement Yum yum

Lady Otter Latté wrote:There were several nominations but no consensus on "best." Seems as though those made with Mahi Mahi are your best bet but no one should expect authentic fish and chips here -- just an approximation.

The trouble with Mahi Mahi is that the meat is often different, depending where on the fish it comes from. Some can be dark, with a strong fishy flavour, other light, with not much flavour, but still fairly firm. It would take a talented chef to sort it all out.

simpsca wrote:The Brew House in west Ajijic. Fresh fish in my opinion.

. They use basa! Unless that's recently changed.

Screw dorado (mahi mahi, the most overrated fish on the planet) and find either robalo or lora.

Common Snook or Parrotfish? Wonder how Grouper would cook up.

I guess chillin is into football... 100 yard is a football field no?