= filleted white fish, dipped in thick batter and deep fried so the batter is crisp and light brown, but the fish is cooked by steaming inside the batter, and not oily or greasy. And the chips are thickish wedges of peeled potato, about as thick as your finger, deep fried (twice) and without being treated with salt, cornstarch, sugar or anything else that we find in (ugh) McDonalds.
A traditional British takeaway food. Chip shops have friers bigger than a bathtub. The chips are thrown in by the bucketful but the fish are lowered in individually so they don't stick together as the batter puffs up, and the friers are so big that you don't get a temperature drop that would make the food absorb oil.
Difficult to replicate at home because no-one has a big enough frier.
A traditional British takeaway food. Chip shops have friers bigger than a bathtub. The chips are thrown in by the bucketful but the fish are lowered in individually so they don't stick together as the batter puffs up, and the friers are so big that you don't get a temperature drop that would make the food absorb oil.
Difficult to replicate at home because no-one has a big enough frier.