Cod, haddock, or plaice?
 

If I decide to have some fish and chips during my upcoming trip to the UK, which of these three should I order? I'm tempted to say that I like firm, white fish "without that fishy taste." But then I'm afraid, it won't have any taste. Fish should taste a little fishy, right?

Also, is Harry Ramsden's in Manchester as good as some sites purport?

Thanks!

Hi
Fresh fish should not have a fishy taste. It should have no odor or taste of fish. Preferences are personal. I prefer cod, but that's person after having lived inNew England for some years. Sorry never been to Manchester.

Cod has less fish taste than Haddock, but it is alittle frowned on to have cod because of depleted stock - although it doesn't stop many people. Harry Ramsdens is now alas a franchise, it was once the plaice to eat real fish when it was a biggish but one on its own restaurant in Guiseley, West Yorkshire, so for real fish and chips in Manchester choose a good fish and chip shop. Or, if you must have a restaurant then I would go for Mrs Thomas' chop house.

I had fried whiting in Ireland, probably the best fried fish of our trip. It was light and flakey with a mild flavor, not "fishy". (Sorry, I know that whiting wasn't one of your choices!)

Ah, Stevelyon

Good memories! Many a Sunday breakfast was eaten in HR's car park in Guiseley during my teenage years with the now Mr Alya :-)

We were always there before they opened at 11am, funnily enough though I have never eaten in the restaurant or at any other HR.

Hmmm... now I have a craving for a fish butty with mushy peas and lots of malt vinegar :-D

Somehow I thought it was all made from haddock or plaice these days, after the decline of the Atlantic cod. Maybe that's only on "our" side of the Atlantic.

I did find remarks on a "sustainable seafoods" website to the effect that east coast (U.S.) fish-and-chip shops that have switched to haddock find their customers prefer it over cod, by a slight margin.

So I'll be interested to see what others here think.

"... it was once the plaice to eat real fish ..."

LOL, Stevelyon.

Guy, aeiger has it right. Living a stone's throw from the Atlantic, I can tell you that fresh fish doesn't taste fishy.

When I lived in Newfoundland we usually had cod for fish and chips, but that was long before the North Atlantic cod stocks dwindled. Nova Scotians use haddock.

Anselm

mmm I always get haddock when in Scotland.

Well, I'm getting the idea that haddock is the way to go. I am always politically correct on the one hand, so no cod, and I hear no one singing the praises of plaice (which has a distinctly sinister-sounding name, if you ask me.)

Or else whiting, should I be so lucky. Glad to have brought back fond memories. :)

I have to say that I dislike stores who pump a fishy odour into the store around the seafood department - Fresh fish isn't supposed to smell :-(

Hi again
I had Fish and chips last week and they used haddock. Enjoyed it but found it a bit thick cut. I though it was because i had it at Joes Crab Shack, did'nt realize there was a shortage.

I second aeiger's observation that fish should have no odor or fishy taste but this New Englander prefers haddock for fish and chips - generally with the skin. Is plaice used for fish and chips?

Harry Ramsden's, everywhere in Britain, uses dripping (as opposed to oil) as its frying medium. This leaves a slight film on the roof of the mouth which many people unused to it (and quite a few of us who grew up with it) positively dislike.

Other than that, the big Ramsden's franchises are generally well policed, and operated by staff very like those in Guisely (the mini franchises, which seem to be disappearing, were once quite widespread on motorways and in some small London sites, and really very mediocre). They're not as good as a really well-run chip shop. But they're a lot more reliable than the other 95%, and have the "slap up tea" environment (motherly waitresses, pianola, lots of bread and butter) that was widespread in a certain kind of Northern eatery 40 or so years ago. I've never failed to have fresh-tasting, flaky fish in a large Ramsden's franchise.

Dripping is commonly, though not universally, used north of about Birmingham (and in my experience, everywhere in Scotland), which is why it's an essential ingredient in the Ramsden's formula. It's used in very few places in London (the Fryers Delight in Theolbalds Road is one such place).

Personally, I find plaice has a lot more flavour than cod or haddock. Haddock gets more common the further north you go.

I live in Florida, so I also know my seafood. (Although it's more the dolphin and snapper and grouper that we get around here.) I guess by "fishy" I simply meant "flavorful." Poor choice of words.

What are "drippings"? I'm really afraid to ask...

jsmith:

It's inconceivable that anyone in Britain with a single remaining taste bud wouod fail to eat the skin in deep fried fish. What's the point if you don't?

So "dripping" is, as I expected, animal fat? As I will be in Manchester, the Lakes, the Dales, York, and Derbyshire, should I avoid fish and chips altogether? Other than fish, I do not eat any meat. Please advise...

A couple of weeks ago we had the delicious Fish & Chips in Anstruther, Scotland (south of St. Andrews).It's "world famous"! It has a light almost"tempura" type coating etc and their most popular is haddock (but then that is Scottish haddock). I think it must depend on what area ,as cod is popular(or USE TO BE) in some parts of the world.
Anyway, the haddock was DELICIOUS!
(I don't eat loads of salt, but at this place one needs to add their own salt AND vinegar >>YUM!

Guy18,

I think you could just ask what they use for frying, and seek out the ones that use vegetable oil.

Plaice is actually very nice. It's a flatfish in the halibut family, and tastes very similar. Maybe you should try it. . . just for the halibut.

I used to live near the Guisley Harry Ramsden & the food there is far superior to that of the franchises

CotswoldScouser, I'm not sure what you mean by your comment directed to me but I said "generally with skin". That is the way I prefer it but sometimes it isn't always available that way in the US.

You will also find it horrifying that not everyone in the US douses their fish and chips with vinegar. Some actually use catsup (ketchup).

I did find the answer to my question whether plaice is used. Definitely in the UK but since I can't recall seeing it in US markets I think it must not. We do have plenty of flatfish but it is flounder, sole (a different species from the Dover sole) and flatfish (as my Dad called them on our fishing excursions to Galilee and Middle Bridge near Point Judith in RI 60 or so years ago). These are absolutely delicious when pan-fried in butter.

BTW, bottom swimmers like sole, flounders, etc. have both eyes on the same side. Darwen used them as an example of evolution. Aren't you glad you read this far?

>bottom swimmers like sole, flounders, etc. have both eyes on the same side. Darwen used them as an example of evolution.<

Doesn't stop them getting caught, though, does it?

Guy 18 says, "Other than fish, I do not eat any meat." Dripping is indeed meat fat, traditionally the fat that drips off roast meat but probably includes these days rendered lard and suet (please correct me since it has been a long time since I lived in the UK). As in the southern US, dripping is heavily used in cooking in the UK as butter is on the continent and can be found in all kinds of things that you would not expect (baked goods) and some where you would (fried anything). If your objection is moral, you may have a problem; if it is health based, you aren't likely to eat enough on vacation to make a difference.

Definitely haddock!

Plaice is, a flat fish as someone mentioned and really you get very little fish for you money. Usually plaice comes coated in breadcrumbs and you get less than half an inch of fish with lots of fried breadcrumbs!

I don't think lard and dripping are as commonly used in Britain as they used to be 30+ years ago. Nearly all chippies use vegetable oil... just ask if you're concerned.

I'm not fond of Harry R's but good chippies tend to have long, fast moving lines at lunchtime.

Good Luck!

When I lived in England - both north & south, although a few years ago now - cod was the 'default' fish in chipshops so it would be what you'd get if you asked for 'fish & chips'. In Scotland haddock is the default so is what you get if you ask for 'a fish supper'.

It is fine to eat Icelandic cod which is not currently endangered.

P.S. I liked plaice as a child but now I find it unpleasantly greasy & a bit rank-tasting.

I agree w/ ackislander - &quot;<i>If your objection is moral, you may have a problem; if it is health based, you aren't likely to eat enough on vacation to make a difference.</i>&quot;

You will find LOTS of things using drippings, and suet/lard is often used as well (think pie crusts, etc)

So if you are a vegetarian/vegan who just cannot consider any animal product, you will have to be VERY vigilant. But if it is simply because of the healthier life style - the small amount you'll get won't clog your arteries.

Well, my aversion to animal fats is moral. (Please...no confrontations on &quot;why fish?&quot;--I'd like to give it up as well, but am weak...)

Thanks for the info, janisj. I will stick to the Asian/vegan places or else make sure to ask.

Plaice? Heaven forfend!

Cod or haddock - ask for some bits - and mushy peas. The fish needs to be thick with the batter still just soft inside. HP (or some other brown) sauce, vinegar if no brown sauce available. Thick white bread and butter.

Cots : Thanks yet again for reminding me of a term that I haven't heard in years : a 'slap-up' tea.

For me as a child, it used to mean a 4.30-5.00pm meal that included a whole sliced cake or cakes, sausage rolls or savoury pastries, sandwiches, breads with potted meat or prawns and sometimes even a ham or trifle - all homemade, and all washed down with piping hot, proper tea. In todays health conscious and heavily scheduled world, such a meal is a rarity in our house unfortunately, except ocassionally on weekends perhaps.

Guy18 : It wasn't on your list, but my favourite is Halibut. And I'm fine with the firmer cod too. Battered and not breaded.