Cooking For Engineers

[rosewhite]

Hi guys,
I'm from home of fish and chips God's Country aka West Yorkshire, UK!

We can get some cod'n'chips but basically up here we want haddock as it is more salty and makes cod seem bland.
We like it cooked until the batter is turning deep brown so the fish is firm but just nice and moist - we do not want sloppy fish and batter!
We want the chips thin, golden, crisp out and soft inner - it is an art!

The oil is all important but best of all is oldfashioned beef dripping for sensational taste!
When I moved to this present flat I tried the little old fishshop round the corner but it had new owners and the taste was disgusting!
I've never actually had disgusting chips before so it was a first and no doubt due to using cheap oil or using it too long.

They closed down a few weeks later and it it still shut.
A posh new fish and chips 'restaurant' opened nearby recently but their prices are skyhigh and they offer halibut which we see as a prime fish!

We also like to have a small pot of mushy peas - dried peas boiled for ages to greygreen much with a bit of mint sauce - and we also like a pot of thick curry sauce too!