Lunch,,just read arthure treachers in making a comeback thru a famous hotdog place.

Definitely not easy to make well. I've tried a few times and they're not bad, but one day I'll go to England and eat the real thing.

For years there was a bar/restaurant in the Seattle airport named "Anthony's", and they made the best I ever ate in the states. They closed a couple years ago, but for years, every time I went through Seattle to hunt in Alaska or Alberta or see my folks in Bozeman it was a must to eat at Anthony's... and maybe a gin and tonic or two.

Good luck.

Pete

Agreed Pete,hard to buy the right kind of breaded fish. We use to get them in philippines from an englanders resto. They were good.

I used to work at an Arthur Treachers fisn n chips 1980s

Arthur Treachers fish and chips were pretty good I thought, course I never been to England to try the real thing., But, I bet you can get crappy fish and chips from there too, lol

Pete, I have had them in Dubin Ireland (Howth), and you are correct, not what we can make at home...

Arthur Treacher's deep sea creatures

what kind of fish is it

made catfish nuggets Monday

corn meal breading with a Memphis style dipping sauce

350-370 degree peanut oil sure makes some good fried fish

we were up in Chippewa Falls WI last week and tried Anderson's Chic -n-Fish
https://chic-n-fish.com/
they ran a food truck for a long time looks like they maybe did the county fair's also , they built a small mostly take out place , good fish and chicken and fries they fry it all fresh while you wait.

You need to use real lard to make real chips.

X2.

Eddie43 is right.

Fries cooked in beef fat are incredible. Duck fat is great too.

Not on the "healthy diet lists" but definitely better.

Pete

Anthony's still has a place on the docks in Des Moines, WA. Good but the best place IMO is Wally's....also in Des Moines. Had some pretty good F&C in a tiny joint in Victoria, BC

Great thread, West River rogue.

There was a great local place. It slowley went down hill. After the "pandemic" lockdowns, it was doomed.

Nope you can't make it at home....or in a Mediocre restaraunt.

I make them once a week with Walleyes.Piece of cake if you know how.
oil temp is crucial.No less than 375,,I prefer a tad higher.Chips are cooked first,,,then the fish.

i use a salad shooter and shoot chips right into case iron pan of hot lard over fire. yum

Never thought much of it, I'm not much of a cook and I can make good fish, chips not so much. But I just make more fish and pork out on them, Sturgeon makes the very best, in my opinion, closely followed by halibut. Lots of your restuarants use shark meat, because it is cheap, and it isn't bad, but it isn't as good as quite a few other choices. After you choose the type of fish, the breading recipe makes a huge difference in how it comes out.

yes the breading very important

Fries and dry batter fish are best cooked 375 but beer batter fish needs to be cooler under 350 , over 350 the batter kind of explodes off the fish and gets over cooked before fish is done . I prefer dry corn meal batter myself .

McCormicks Fish & Chips Batter is the best batter you can get for fish, its great on shrimp and chicken strips as well as onion rings and Oreos!

Hard to beat Andy's Red for dry breading.