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.