The Science Behind Fish and Chips

[egarrard]

http://www.sundayherald.com/45233
You’d think it was straightforward: the more you shake salt and vinegar over your chips, the more seasoned your chips become. But you’d be wrong.

[morksbeanbag]

i live in a little english town which consists basically of daft hairdressers, fish and chips shops and more pubs per square mile than any other place on earth, on my road alone we have around 20 on the way into town (1km). I can tell you all that fish and chips are traditionally cooked in beef dripping. It sounds wrong to cook fresh fish and potatoes in beef faT but trust me, thats the way its done.

I, however cannot get the batter mix right. So far just self rasing flour, water and salt seems best. But at the chip shops its really really crunchy.

Baffled old beanbags.