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Chippy style fish. Youngs are a total letdown! |
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#1 |
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Inactive Member
Join Date: Mar 2011
Posts: 7,223
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Chippy style fish. Youngs are a total letdown!
Bought some Youngs cod fillets earlier, advertised as 'chip shop' fish. Now I wasn't expecting it to look exactly as it did on the packet, but even a slight resemblance would have been nice. The batter was about as crispy as soggy lettuce, there wasn't anywhere near enough meat inside it, and to top it all off it was nowhere near good quality fish. Ok, mediocre at best. The packet shows a lovely, crisp, juicy looking piece of battered fish. What I wanna know is, is it possible to buy cod fillets which really ARE like chip shop fish? Please share your fishy experiences here!
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#2 |
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Join Date: Jul 2008
Posts: 4,230
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I agree about Youngs. They're worse than supermarket own brand in my experience.
The best I've had is the Asda standard (not chunky) frozen battered Haddock. Defrost and then deep fry it for about 8 minutes at 150c and it's pretty good. I'm not keen on Cod tbh. http://images.mysupermarket.co.uk/Pr.../89/131189.jpg |
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#3 |
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Join Date: Apr 2009
Posts: 2,051
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Sainsburys do 2 pieces of large cod in the freezer section, which is quite decent. Worth getting when it's on offer. I don't think any of them match up that well to a chippy if you oven cook them, which i do to be healthier. If i was going to deep fry it, i'd rather just treat myself to a chippy dinner.
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#4 |
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Forum Member
Join Date: Jun 2011
Posts: 3,725
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Just buy some fresh fish fillets, make a nice beer batter and do your own. It's very quick and easy.
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#5 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
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Here is my recipe
ingredients 4 x 175 gr fish filet (haddock, cod, halibut... from a sustainable source) 2 tbsp corn flour 225 gr self raising flour 1 tsp paprika powder 250 ml cold beer 100 ml cold water 2 liters vegetable oil (I use sunflower oil) It might seem like a waste of oil, but when cooled, I drain and store it for later use - just label it ie. 'fishy oil' preparation Prepare the batter by sieving the self raising flour and paprika into a bowl. Pour in the water and beer. Mix well and put in the fridge for half an hour. Pour the oil in a deep cooking pot (or use deep-fat fryer) and heat to about 180° c (I have a special frying pot for the hob, that I keep for frying anything but chips) I check the heat of the oil by dropping in a small piece of bread, when it starts to colour golden brown, I know it is hot enough. Dry the fish filets thoroughly with kitchen paper and cover with the corn flour. Shake of the excess. Then dip the fish into the batter (that you have stirred a little after its rest in the fridge). Carefully sink the fish into the hot oil and fry until golden brown. You may have to turn it halfway through the cooking time, so that it colours nicely on both sides. Scoop out the fish with a slotted spoon and drain on kitchen paper. link to pics http://lachattegitane.blogspot.com/2...and-mushy.html |
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#6 |
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Join Date: Jun 2005
Location: Lufbra
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Quote:
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#7 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I'm not a fan of beer batter, but that looks delicious!
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#8 |
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Join Date: Jun 2005
Location: Lufbra
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#9 |
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Join Date: Mar 2006
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#10 |
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Join Date: Jun 2005
Location: Lufbra
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Quote:
You can use sparkling water instead. ![]() |
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#11 |
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Join Date: Mar 2006
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I haven't made it for ages, but I just used to add baking powder to the flour (as my mum taught me) I guess sparkling water would make it lighter?
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#12 |
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Join Date: Jun 2009
Location: Birkenhead, Merseyside.
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Where it says "beer", what kind ?
Lager ? Bitter ? Mild ? Does it matter ? |
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#13 |
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Join Date: Mar 2006
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Quote:
Where it says "beer", what kind ?
Lager ? Bitter ? Mild ? Does it matter ? |
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#14 |
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Join Date: Jun 2011
Posts: 3,725
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Quote:
Where it says "beer", what kind ?
Lager ? Bitter ? Mild ? Does it matter ? |
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#15 |
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Join Date: Sep 2009
Posts: 134
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I've always thought quite highly of Youngs seafood - they're prawns are always good.
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#16 |
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Join Date: Jun 2009
Location: Birkenhead, Merseyside.
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Something gassy is good as the intention is for the bubbles to aerate it and add lightness as well as flavour. However, I've made it with Guiness before which isn't really gassy but the batter still came out nice and the Guiness added a really nice flavour.
Would that make a nice batter for my fish ? |
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#17 |
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Join Date: Mar 2006
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When I was in Asda today I got a bottle of "DUVEL. Belgian Golden Ale"
Would that make a nice batter for my fish ?
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#18 |
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Inactive Member
Join Date: Jan 2003
Posts: 43,524
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i don't think anyone would be able to sell chip shop fish.
i'm having good results with bisto chip shop curry sauce though. (you have to add dried onions.) |
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#19 |
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Join Date: Jun 2006
Location: Wagner
Posts: 4,632
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Quote:
I've always thought quite highly of Youngs seafood - they're prawns are always good.
I always assumed they were a company, not a prawn.
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#20 |
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Join Date: Jan 2012
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Quote:
[/b]
I always assumed they were a company, not a prawn. ![]() |
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#21 |
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Join Date: Jun 2006
Location: Wagner
Posts: 4,632
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Quote:
Didn't you know, prawns make excellent employees
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#22 |
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Forum Member
Join Date: Jul 2005
Posts: 8,151
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Quote:
I've always thought quite highly of Youngs seafood - they're prawns are always good.
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#23 |
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Forum Member
Join Date: Jun 2006
Location: Leeds
Posts: 2,164
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Quote:
Here is my recipe
ingredients 4 x 175 gr fish filet (haddock, cod, halibut... from a sustainable source) 2 tbsp corn flour 225 gr self raising flour 1 tsp paprika powder 250 ml cold beer 100 ml cold water 2 liters vegetable oil (I use sunflower oil) It might seem like a waste of oil, but when cooled, I drain and store it for later use - just label it ie. 'fishy oil' preparation Prepare the batter by sieving the self raising flour and paprika into a bowl. Pour in the water and beer. Mix well and put in the fridge for half an hour. Pour the oil in a deep cooking pot (or use deep-fat fryer) and heat to about 180° c (I have a special frying pot for the hob, that I keep for frying anything but chips) I check the heat of the oil by dropping in a small piece of bread, when it starts to colour golden brown, I know it is hot enough. Dry the fish filets thoroughly with kitchen paper and cover with the corn flour. Shake of the excess. Then dip the fish into the batter (that you have stirred a little after its rest in the fridge). Carefully sink the fish into the hot oil and fry until golden brown. You may have to turn it halfway through the cooking time, so that it colours nicely on both sides. Scoop out the fish with a slotted spoon and drain on kitchen paper. link to pics http://lachattegitane.blogspot.com/2...and-mushy.html
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#24 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
Made this today but used sparkling water instead of beer. Came out lovely & the batter was lovely & crisp & no sogginess inside. Very pleased.
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#25 |
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Inactive Member
Join Date: Mar 2011
Posts: 7,223
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Update to my OP - do NOT buy this fish. I just cooked a piece, got about halfway through eating it then bit down on something hard(felt a lot bigger than a fish bone) so spat it out and was shocked to see what looked like blood on the plate, I wasn't sure at first but began to notice a faint sort of iron-ish taste in my mouth. I don't know what it was I bit into, and I don't really WANT to know, but that was definitely blood.
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