FoodPorn @lemmy.world The Giant Korean @lemmy.world 1 yr. ago

Fish and Chips in Isle of Skye

Easily one of the best fish and chips I've ever had. Super crunchy, and such a generous portion, too.

40 comments

Does this look like a fried monkey wrench to anyone else?
- I can kinda see that. Def didn't taste like one, lol.
  
  I sure hope not dude lol. I would have asked for a refund.
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- It's the country of Georgia.
Looks like fried gun or a giant prawn
- Best giant prawns (langoustines) I've had were on the Isle of Skye (at the Oyster Shed)! They weren't battered, though.
  
  Should've taken a hammer then
- American cooking you say?
Laughs in American portion sizes
- Laughs at American people's sizes
If that's a generous portion of chips, I'm assuming you ordered the small and they ended up giving you a bit extra.

I'm just going off what I'd normally consider a portion size for chippy chips, the fish looks great! :-D
- It was a pretty good sized portion of chips TBH. I think it looks smaller since they were pulled up and the gigantic piece of fish is sitting on top of them.
I always see posts of fish and chips, and I never remember to ask:

What do you eat it with?

I prefer some hot sauce (fish) and some malt (chips)
- Personally (Northern Brit) I have: curry sauce or gravy. Mushy peas as a side. Batter/Fish bits.
  
  Always have salt and plenty of vinegar though. That's a given.
  
  All washed down with a can of Dandelion & Burdock.
  
  Fucking lovely. I'm hungry now and want fish and chips. 🤤
  
  The only right choice here, although as a filthy southerner, I haven't seen dandelion and burdock for years!
- In Australia at least we usually use tartar sauce for the fish (shark) and 'chicken salt' with maybe some vinegar or soy sauce for the chips.
- I am a big fan of tartar sauce, and ketchup for chips (or mayo).
- Curry sauce for battered sausage, mayonnaise for fish and onion vinegar with loads of salt for the chips. Easily one of the things I've missed most since moving to the continent.
- Curry sauce and maybe some mayo.
- Murican here. I use malt vinegar on both
- Normally curry or gravy sauce mushy peas tartar sauce
  
  Also chips and or a spam or pea fritter
- No-one has said ketchup, which is clearly the condiment of choice (with tartar sauce a close-ish second)
  
  West coast - reid saas, east coast - broon saas
Just from looking at the texture of the batter in the pic and I have a feeling that this should be really good.
I love Skye.
- Beautiful place.
  
  I live in one of the most economically depressed and crime-ridden areas of the U.S.
  
  The Isle of Skye sounds pretty nice.
- I've heard that it's the limit
Thank you, I know what I'm tracking down for dinner now.
That looks so scrumpy!
This in Portree?
- Yes! Dolse & Brose.
That’s honkin’! Crust looks great.
Anybody got a recipe?
- I need to figure out how they made this so crispy. I know it has to do with proper fry temp, but this was like shatteringly crisp.
  
  Just guessing here, but I wouldn't be surprised if they double or triple fried it. That gives nice thick and crunchy breading. Also those wonderful commercial deep fryers are much easier to keep at temperature, most of the restaurants I've worked in has them set to 375°F
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Honestly, the worst thing about it is that I have to go to another county to get sushi.

I grew up in the San Francisco Bay area and you could get everything there. Now it's KFC or a tuna sandwich. God damn it!
Great fish and chips.
- You've been?

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