I have a question about the recipe "IPA-Battered Fish and Chips" from Laura Davis. What types of fish other than cod can be used for this recipe? Thanks, everyone. ;o)
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HalfPint is a trusted home cook.
June is a trusted source on General Cooking.
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.
AntoniaJames is a trusted source on Bread/Baking.
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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Pollack will work, it's in the cod family.
Thanks, HalfPint. Did not know that pollack is a cod. Very helpful. I love the Hotline! ;o)
Chris is a trusted source on General Cooking
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.
I've used grouper, haddock, pollack, even tilapia.
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