Quote:
Originally Posted by Shimpy
I don't know anything about NE style fish and chips but the best I ever had was in Scotland in the early 60's at a fish and chips place right across the street where I rented a flat for about a year in a town called Auchenblae. They were given to me wrapped in a newspaper as is a British tradition for probably a hundred years or more, and poured over them was their malt vineagar. The "chips" were NOT cut like french fries but in chunks.
If you find a good place, please post it here so I can try it.
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The NE style, which can vary quite a lot not just from Maine to Connecticut...but from 1 establishment to the next in the same town; so I guess it's a bit ambiguous to say there is 1 NE style...given that subjective approach, your description above is similar in some ways to a couple of my favorite fish joints as far as packaging for take-out. It's probably easier to say the NE fish & chips style I preferred closely resembled what was served at Athens on SS square. Deep fried light flaky fresh haddock, a crispy breaded crust (maybe corn meal or some other type of flour beer-batter coating)...cooked to a texture where the fish easily flakes apart, not dry, not oily, not overcooked. Some places served this up a little soggier and heavier than others, but still quite tasty. Typically the cooked haddock easily filled at least 1/2 of a standard dinner plate, and at least 1 inch thick. Seems like it should be an easy meal to crank out consistently good, when you start with a decent fresh piece of fish...but much dining on f&c all across the NE states (& Florida) proves otherwise. And chowder...that's another whole dilemma...anyway, the search continues.