A question about a recipe: IPA-Battered Fish and Chips

HalfPint added 10 months ago

halibut
catfish
tilapia
snapper
orange roughy
mahi mahi
grouper

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ChefJune added 10 months ago

Pollack is a good alternative. So is whiting. Orange roughy is currently on the endangered list, as are many of the snappers, so I hope you wouldn't use those. And everyone around here knows how I feel about tilapia. If you're intent on using it, please be sure it doesn't come from Asia.

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AntoniaJames is a trusted source on Bread/Baking.

added 10 months ago

Thanks, HalfPint. What about pollack? We can get sustainably harvested Alaska pollack quite easily -- and in most instances, it's at a lower cost than many of the items on your list. Thanks again. ;o)

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Kristen is the Senior Editor of Food52

added 10 months ago

Sorry for this bizarre glitch -- I didn't actually ask this question; it looks like AntoniaJames did. Our developers are looking into this as we speak. Please let us know if you see other examples of this at editors@food52.com

Thank you!

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HalfPint added 10 months ago

Pollack will work, it's in the cod family.

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AntoniaJames is a trusted source on Bread/Baking.

added 10 months ago

Thanks, HalfPint. Did not know that pollack is a cod. Very helpful. I love the Hotline! ;o)

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Chris is a trusted source on General Cooking

added 10 months ago

In Great Britain, the most popular fish for fish and chips were traditionally cod, haddock, and plaice. Cod and haddock are close relatives (as is the pollock, as mentioned above), while the plaice is a flatfish, very different, but firm and white. Except for something really delicate, I think you can feel comfortable with a pretty broad range of species. I've even seen salmon, though I confess I think there a a heck of a lot better ways to eat salmon.

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tideandthyme added 10 months ago

I've used grouper, haddock, pollack, even tilapia.

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