The Big Question
Right, this is probably the question I get asked more than any other. “What’s the best fish for fish and chips?” And the honest answer is it depends what you like. But after selling fish for as long as I have, I’ve got opinions. Strong ones.
The Classic: Cod
Can’t really argue with cod. Big, thick flakes. Mild flavour that doesn’t fight the batter. Holds together without falling apart on you. There’s a reason it’s been the nation’s favourite for decades: it just works.
One tip: some customers prefer the thinner tail ends, as they’re guaranteed to have no bones. If that’s you, just don’t cook them as long, otherwise the fish dries out.
The Northern Favourite: Haddock
Go anywhere north of Birmingham and haddock is king. Down here in Dorset it’s always been cod territory, but I’ll tell you what. Haddock’s got a bit more going on. Slightly sweeter, more flavour to it. The flesh is a touch softer, which some people prefer. Works brilliantly in a proper beer batter.
If you’ve only ever had cod, give haddock a go. Seriously. I’ve converted a few people over the years and most of them don’t go back.
The Underrated One: Plaice
Plaice doesn’t get anywhere near enough credit. It’s a flat fish so the fillets are thinner, but the flavour is gorgeous: delicate, sweet, almost buttery. You want a light, crispy batter with plaice rather than the thick chip shop stuff. Let the fish come through.
It’s usually cheaper than cod too, which is a bonus. Proper midweek supper that one.
Worth a Try: Hake
Now this is where I get a bit evangelical. Hake is massive in Spain and Portugal (they get through tons of the stuff), but over here people walk straight past it. The flesh is somewhere between cod and haddock. Firm, white, really clean tasting. Takes batter beautifully and doesn’t dry out on you.
If you want to impress someone, do beer-battered hake with proper hand-cut chips. I guarantee they won’t forget it. The missus asks for this one specifically.
A Few Others Worth Knowing About
Pollock is a cheaper alternative to cod and honestly very similar. Good one if you’re feeding a crowd and don’t want to spend a fortune. Coley fillets have got darker flesh and a slightly stronger taste but the flavour is excellent, brilliant value too. Whiting is a light, delicate white fish that cooks quickly and suits a thin, crisp batter. Wolffish fillets are firm and meaty, so they hold together well in the fryer. And then there’s monkfish if you’re feeling fancy. Meaty, almost lobster-like. Not traditional fish and chips by any stretch, but do it in a light tempura batter and it’s something else entirely.
A Few Tips for Doing It at Home
- Get the oil hot. 180°C minimum. I know it seems obvious but this is where most people go wrong. If the oil isn’t hot enough, the batter soaks it up like a sponge and goes soggy. Use a thermometer if you’ve got one. It takes the guesswork out of it.
- Pat the fish bone dry before battering. Any moisture on the surface and you’ll get soggy batter. Kitchen paper, both sides, press it down properly.
- Don’t overcrowd the pan. Two pieces at a time, max. I know it’s tempting to chuck it all in at once but the oil temperature drops and then everything goes wrong.
- Rest it on a wire rack, not kitchen paper. I know, everyone uses kitchen paper. But the paper traps steam underneath and the bottom goes soft. Wire rack keeps it crispy all over.
- Season it straight away. Salt and vinegar while it’s still hot. That’s the law round here.
The Bit Nobody Tells You
The best fish and chips start with fresh fish. That’s it. That’s the secret. Come to the counter, pick your piece, and we’ll cut it to the right thickness for you. Makes all the difference.
Browse our fresh fish or order online for next day delivery.