01-Sep-2003, 11:29 PM
Scraps, would that be the cooked bits of batter that don't adhere to the fish ? Chippies used to give those away, no charge.
Martin,If you do get around to listing comparative qualities of Fish and Chips, you could classify types of fish by size, freshness, batter quality,colour and thickness, and crispness,aroma , and price,potato variety too ! Animal and vegetable cooking fats impart differing qualities,so,an assessment of cooking oils should probably be included,and of course general shop cleanliness There is a UK Fish and Chip friers federation site,perhaps that could be of use . What would be the standard for comparison, fish and chips can vary enormously yet still be very good,must admit though that standards have declined for most shops ,(in my opinion), but quality F&C can be found offering one of the tastiest meals arounnd !
Perhaps it could be simplified., good size fish,greasy/non greasy , crisp/ not crisp etc.
Alan M.
Martin,If you do get around to listing comparative qualities of Fish and Chips, you could classify types of fish by size, freshness, batter quality,colour and thickness, and crispness,aroma , and price,potato variety too ! Animal and vegetable cooking fats impart differing qualities,so,an assessment of cooking oils should probably be included,and of course general shop cleanliness There is a UK Fish and Chip friers federation site,perhaps that could be of use . What would be the standard for comparison, fish and chips can vary enormously yet still be very good,must admit though that standards have declined for most shops ,(in my opinion), but quality F&C can be found offering one of the tastiest meals arounnd !
Perhaps it could be simplified., good size fish,greasy/non greasy , crisp/ not crisp etc.
Alan M.