Judging by the name alone, fish and chips are just fish fried in batter and served with French fries. But in reality it is more than that. In fact, fish and chips are a pillar of English cuisine, its pride and shame, one of those markers that make it possible to determine a person’s social, cultural and national identity, to separate friends from strangers. There are countless times that fish and chips have been mentioned in popular culture. Often it was irony, even more often self-irony, and despite the pitiful sobs of nutritionists and supporters healthy eating, residents of Foggy Albion continue to proudly confess their love for their national treasure. Of course, you and I don’t have to include fish and chips in our daily diet, but sometimes try this delicious, junk food Can.
Fish and chips
4 servings
800 g cod or haddock fillet
1 kg. potatoes for frying
for batter:
150 g flour
1 tsp baking powder
0.33 l. light beer
1 l. vegetable oil for deep frying
Cut the potatoes into cubes, soak for some time in cold water, and then fry in parts in large quantities oil in two stages - first warming up to 160 degrees, and after a while, just before serving - at 190 degrees until golden crust. The same thing, but in more detail, is written in, and it is worth reading, because in essence we are preparing two dishes at the same time, and it is necessary to synchronize our actions.
Remove any bones that may be left in the fish fillet and cut it into large strips (if you lay the fillet on the table, you will see that it is not solid, so cut based on this anatomy). Let there be 3-4 strips of fish for each serving. Season the fish with salt and pepper and set aside. Just before cooking, mix the flour, baking powder and cold, freshly opened beer until more or less homogeneous - don’t let any lumps that might remain in the batter bother you.
Dip the fish in flour, shake off the excess and roll it in batter, then send it straight into oil heated to 180 degrees. After frying until golden on one side, turn the fish over and fry on the other - no more than 3-4 minutes total on each side. Serve the finished fish with chips and - and for added authenticity, when serving, you can make up bags from the morning edition of the Times.
PS: To keep things from getting cold, fish and potatoes should be cooked in parallel, but if you still decide to cook them together, for obvious reasons you need to first fry and fish out the potatoes, and only then put the battered fish in oil.
“Fish and chips” is the Russian transcription of the name of a popular English dish, known since the 19th century. The dish, by and large, belongs to fast food, and it has long been sold for export. However, there are also restaurants in London whose menu also includes Fish and Chips. What kind of dish is this and why is it so popular?
A little about the dish and its history
People who know at least a little English will translate the name of the dish without much difficulty - “fish and chips”. And it fully lives up to its name, representing deep-fried fish in batter and potato wedges.
For the dish, fish with white meat is used. Most often, cod is used as a basis, but haddock, flounder, and pollock are also suitable. The batter is prepared using dark English ale. Pieces of fish in batter are deep fried. Potatoes with low starch content are preferable. It is cut into bars about 1.5 cm wide, about 8 cm long and also deep-fried, twice: the first time for 4-6 minutes, the second - half as much.
Fish and Chips are most often served with a side dish, which is served pea mash and pickled onions. Sometimes the side dish is supplemented with pickled cucumbers and other vegetables.
Nobody knows who first invented this dish. It is only known that in the 19th century it appeared on sale in poor neighborhoods and looked a little different: the fish was served with pieces of fried bread. At the same time, they wrapped the dish in a bag made from a fresh or yesterday's London newspaper. However, bread was more expensive than potatoes, there was not enough of it, and soon croutons were replaced with potato chips. It was in this form that the dish began to be served in Fish & Chips eateries, opened in 1860 in London. Since 1935, fish and chips began to be delivered to order on motorcycles. By this time, there were already about 30 thousand eateries in England that included this dish on the menu.
During the Second World War, fish and chips were included in the diet of British soldiers. It was transported to villages to which city residents had been evacuated in order to feed them cheap and satisfying food. Fish and Chips was one of the few foods that was not rationed during these years and remained available even during these difficult times.
60 thousand tons of fish and 500 thousand tons of potatoes are used annually to prepare fish and chips in England. Fish & Chips eateries can be found in Ireland, the USA, Canada, Australia, China and many other countries. Unpretentious, but tasty and nutritious dish is becoming increasingly popular and successfully competes with other fast food. Its recipe in the UK can be found in almost any cookbook.
English Fish and Chips recipe
- potatoes – 0.5 kg;
- cod steak – 0.6 kg;
- water – 80 ml;
- flour - how much will be needed;
- corn starch – 40 g;
- ground paprika - a pinch;
- onion powder - a pinch;
- baking powder for dough - according to the instructions on the package;
- dark English ale – 80 ml;
- salt - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Peel the potatoes, cut them into medium-sized bars or slices. Blot with a napkin and leave for half an hour to dry. If you don't do this, the chips won't get crispy.
- Place the potatoes in boiling oil and fry for 4-5 minutes at a temperature of about 190 degrees.
- Remove with a slotted spoon and leave for a while to allow excess oil to drain.
- Mix two tablespoons of flour with starch, paprika and onion powder.
- Separate the fillets from the steaks to create portioned pieces (most likely you will get 6-8 pieces).
- Dip the fillet pieces in the dry mixture and place on a separate dish.
- Add water mixed with ale to the remaining dry mixture and whisk. If necessary, add flour so that the batter has a consistency similar to liquid sour cream.
- Dip each piece of fish in the batter and place in a frying pan with heated oil. When golden brown, turn the pieces over with tongs and fry until golden brown on the other side.
- Place the fish on the grill and wait until it gets rid of excess oil.
- Reheat the oil.
- Salt potatoes and fish to taste. Fry a second time at high temperature in boiling oil for 2-3 minutes. Fry fish and potatoes separately.
- Place ingredients back on the rack to allow excess oil to drain.
Serve hot with table vinegar or lemon juice. If desired, the dish can be supplemented with pea puree and pickled vegetables. Another serving option is to roll fresh newspaper into a bag, fill with potatoes and pieces fried fish, sprinkle with vinegar or lemon juice.
Fish and chips in beer batter
- fish fillet with white meat (cod or other) – 0.5 kg;
- potatoes – 0.5 kg;
- dark beer – 0.2 l;
- flour – 150 g;
- vegetable oil – 0.25 l;
- soda – 2 g;
- salt, black ground pepper- taste.
Cooking method:
- Sift the flour. Mix it with soda, salt and pepper. Leave a little flour for breading.
- Cool the beer.
- Add beer to the flour in small portions, constantly whisking the mixture.
- The result batter cover and leave for half an hour, then stir again.
- Peel the potatoes and cut into long, but not too thin, strips. Dry it with paper napkins.
- Place the potatoes in boiling oil and fry them until they acquire an appetizing color.
- Preheat the oven to 130–150 degrees.
- When excess oil has drained from the potatoes, salt them and place them on a baking sheet. Place in the oven for 2-3 minutes.
- Cut the fish fillet into portions. Dredge each one in flour, then dip into batter.
- Place the fish pieces in a frying pan with boiling oil. Fry until the pieces are golden brown on all sides.
- Place the fried fish on kitchen towel. When it has absorbed excess oil, transfer the fish to a plate.
- Add potatoes to fish and serve.
Fish and chips with mayonnaise sauce and pea puree
- cod fillet – 0.4 kg;
- parsley - 2 sprigs;
- green onions– 2 feathers;
- lemon – 1 pc.;
- mustard – 10 ml;
- chicken egg – 2 pcs.;
- potatoes – 0.4 kg;
- flour – 40 g;
- light beer – 100 ml;
- gherkins – 100 g;
- tomato paste – 5 ml;
- cilantro (optional) - to taste;
- salt, pepper - to taste;
- vegetable oil - how much will be needed;
- green peas, fresh or canned, – 0.4 kg;
- cream – 50 ml;
- butter (optional) – 20 g.
Cooking method:
- Peel the potatoes. Cut it into oblong bars or medium-sized slices. Dry with a napkin. Sprinkle with salt and pepper. Drizzle with oil. Fry in the oven in the “grill” mode until done. If you want, you can fry the potatoes in a deep fryer - it will be even better. In this case, the fried potatoes should be placed on the grill and wait for the excess oil to drain from them.
- Squeeze the juice from half a lemon into a separate container. Place finely chopped green onions in the same bowl. Add a teaspoon of mustard and mix thoroughly.
- Cut the fish fillet in portioned pieces, place in a bowl with the marinade, mix with your hands and leave for 20 minutes.
- In another bowl, beat the egg and mix it with the flour. Pour in ice cold beer and stir. Season with salt and pepper and whisk.
- Remove fish from marinade.
- Heat the oil. Check its temperature by throwing a small slice into the pan raw potatoes, – if the oil hisses and starts to “shoot”, it is ready to receive fish.
- After dipping each piece of fish in the batter, place them in a frying pan with hot oil. Fry on all sides until golden brown - this will take no more than 5 minutes.
- Place the fish pieces on a napkin to absorb excess oil.
- Boil the peas until tender or reheat canned peas in the microwave.
- Blend the peas in a blender and add cream. If desired, season the pea puree with a knob of butter.
- Mix tomato paste with spices and chopped herbs, heat in a frying pan or in the microwave.
- Separate the yolk from the white. Mix the yolk with mustard and salt. While whisking, pour in 50 ml of vegetable oil in a thin stream. Without stopping whisking, add the juice of half a lemon.
- Finely chop the gherkins, add to the sauce, whisk everything together.
- Combine the sauce with tomato paste, beat again.
Divide the pea puree among 4 plates. Place pieces of fish beautifully nearby. Complete the composition with French fries. Serve the prepared sauce separately. If desired, the sauce can be replaced with a simpler one made from ketchup and store-bought mayonnaise. To do this, you need to mix these products, taking equal parts, then add finely chopped pickled cucumbers to the resulting mixture. You can also serve pickled onions instead of sauce - it will also be delicious. As a result you will get original dish, fully capable of replacing lunch or dinner. Moreover - on festive table it will also be appropriate, giving the dinner party an unusual flavor.
Fish and chips - an original white fish dish in beer batter and deep-fried potatoes. It belongs to the national English cuisine. Despite the fact that many consider fish and chips to be fast food, the dish can be found on the menus of fashionable restaurants in London - it is especially respected by the British. Fish and chips are quite realistic to make at home. You and your family will surely enjoy this dish. There is no shame in offering it to guests at home.
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Fish & Chips have been eaten in Great Britain since the time of Queen Victoria. This dish can be bought in any eatery in London. Traditionally, cod is used to prepare Fish&Chips, but sometimes other types of fish with white meat are used: haddock, whiting, pollock, flounder, etc. The fish is purchased early in the morning at fish markets and delivered at fresh. This is a guarantee of high quality ready-made dish, and visitors to eateries always have the choice of eating Fish&Chips with cod today, and with pollock the next day, etc.
Pieces of fish are fried in batter. Flour is used to prepare it, baking powder and dark English ale. All components are mixed until a thick consistency pancake dough. Fish fillet is cut into pieces 2-3 cm thick, sprinkled corn starch and dips into the dough. Then the pieces of fish are fried in boiling vegetable oil at a temperature of 190`C until golden brown. The forming crust helps the fish to remain tender and juicy inside. In Fish & Chips eateries with a good reputation, a sign of quality is considered to be the simultaneous preparation of no more than 4-5 pieces of fillet, so that each visitor can receive a freshly prepared portion.
The dish is served with French fries, they are called chips. Potatoes for making chips are taken from certain varieties. Peeled potatoes are cut into 1.5x8 cm pieces. Before cooking, the chopped potato pieces are placed in cold water to remove excess starch. Then the dried potatoes are spread in a single layer in a sieve and dipped in hot fat or oil and fried in oil at 185`C. The potatoes are ready in 4-6 minutes, when the chip slices acquire a golden yellow hue and crispy, soft crust. Fish and chips are traditionally served with a side dish. Serve as a side dish with pea puree, pickled onions, pickled cucumbers or stewed tomato sauce beans. In summer they can offer salad from fresh vegetables. This dish is complemented by a large mug of tea. Hot tea promotes better absorption of the dish.
Today Fish & Chips can be found both in cheap eateries and in expensive pubs and restaurants. However, it's more like English fast food. In the good old days, Fish & Chips were sold wrapped in a newspaper, and this dish was eaten with your hands. These traditions have been preserved; now the dish is wrapped in eco-friendly paper.
History of the dish
The history of the dish is very interesting and fascinating. All its components: potatoes, fish, pea puree, etc. came to England in different ways: French fries from France, and fish - with Jewish settlers. One thing is certain - it became a national dish only in the 19th century. The basis of its successful promotion were small family businesses that traditionally sold various foodstuffs on the streets of London and other large cities in Northern England. London has been a center of fish trading since its founding, and in the north the staple food was potatoes. However, the first chips were not potato slices, but pieces of bread (croutons). But with an increase in food consumption and a decrease in supplies white bread it was gradually replaced by potatoes.
The first Fish & Chips eateries opened in East London in 1860 and then spread throughout the country. By 1900, there were already more than 30,000 eateries in Great Britain, which later united to form the National Federation of Deep Fryers. During the First World War, this inexpensive, nutritious dish helped avoid starvation in the poorest social strata of the country. In 1935, someone came up with the idea of delivering Fish & Chips on a motorcycle, and thus the first fast food delivery appeared. During World War II, this dish was not rationed, unlike most products, and was included in the troops' food rations. The townspeople evacuated to the countryside were also fed it, delivered on a special Fish and Chips truck. Only towards the end of the 20th century the dish lost its former popularity. they were replaced by various kebabs, shawarma and curry sausages. Despite this, 60,000 tonnes of fish and 500,000 tonnes of potatoes are used annually in the UK for Fish and Chips. Fish and chips is finding more and more adherents.
Nowadays, Fish & Chips eateries exist in Ireland, Canada, Australia, New Zealand, South Africa, the USA, China and even in Oman. Every August in the Italian city of Barga the Fish & Chips festival is held as a sign of friendship with Great Britain. In Southern and Central England and Western Scotland, potatoes are served with salt and malt vinegar, and in Northern and Eastern Scotland with salt and savory sauce. In England, Fish & Chips eateries do not have a license to sell alcoholic drinks.
The concept of English fast food Fish and Chips has made its way to Russia. The first specialized fish and chips fast food restaurant in Russia was YES’t YES’t in the Zemlyanika shopping center in Perm in 2010. Mark Petrow, a chef and star of the fish and chips industry, came to its opening. On the opening day of the second restaurant, Paul Williams, director of a company that produces equipment for fish and chips restaurants, visited Perm. Mr. Williams shared his ideas and experience on developing the concept and improving the operation of the restaurant. New restaurant offers its guests traditional English dishes with more than a century and a half history - battered fish and potato chips cooked according to English recipes. In addition, the restaurant's menu also includes baked potatoes with various fillings and other offerings that attract a wide range of visitors, including children.
Fish&Chips (Fish and Chips)
Ingredients:
- vegetable oil for deep frying
- 3 large potatoes
- 350 g cod or haddock fillet
- 175 g flour + for dredging fish
- 1/2 tsp. baking powder
- 200 ml light beer
- salt pepper
Cooking method: Heat the oil in a deep frying pan to 120`C. Preheat the oven to 150`C. Peel and cut the potatoes, fry the slices in oil for 6-7 minutes. Remove potatoes from oil, dry, place on warm dish and place in a preheated oven. Increase the temperature of the deep-frying oil to 180-190 C. Pepper and salt the fish, lightly roll in flour. Make a thick dough: sift flour, baking powder and salt, add beer, stir, the consistency should be like thick sour cream. Dip the fillet into the dough; the dough should cover the fish with a thick layer. Place the fish in the oil and cook for 4-5 minutes, turn the pieces over and fry the other side for about 4-5 minutes. Remove the fish from the oil, dry and keep warm.
Make sure the temperature is still 180C and place the potatoes from the oven back into the deep fryer, frying for about 2-3 minutes until browned and crispy.
Dry the potatoes from excess oil, season with salt and pepper, serve with cooked fish and a salad of fresh vegetables or boiled, crushed peas, seasoned with salt, pepper and big amount butter
Today we have on the menu the British favorite snack - fish and chips. Actually it's National dish doesn't quite live up to its name, because it's not just fish and chips. If we translate into familiar culinary language, we will cook fish in dough and French fries.
This dish is quite simple, is considered fast food, and is very popular in the British Isles. There are a lot of establishments in Great Britain and Ireland Catering offers a snack of fish and chips. For the British, this is the same as hot dogs for Americans, and pies for Russians.
The tradition of cooking and selling battered fish with deep-fried potatoes appeared in England in the 19th century. It was literally folk food. During the two world wars, when food supplies were tight in Great Britain, fish and chips helped the British a lot.
The photo shows a specially converted machine for preparing and selling fish and chips in the 30-40s of the twentieth century. During World War II, such vehicles served as mobile feeding stations for city residents fleeing German bombing into the countryside.
But enough history, let's cook fish in dough and French fries in English.
As usual, when preparing an article for “Recipes from Domovest”, after reviewing a dozen publications on the preparation of this dish, I chose the simplest and affordable recipe. But this does not mean that we will prepare some unfinished fish and chips. Just this method, chosen by me, is closest to the traditional preparation of this dish.
First about the ingredients. I’ll say right away that you won’t need exotic products like peanut butter or Worcestershire sauce, which some of our TV cooking show hosts recommend when preparing fish and chips. For one simple reason - when traditional preparation dishes, these ingredients are simply not used.
To prepare fish and chips, you need the most ordinary, folk products, which even during the Soviet shortage were freely available: inexpensive fish with white meat, potatoes, vegetable oil, flour, eggs and beer. First I’ll write what I used, and then I’ll write in detail about the replacements.
Compound:
Pollock fillet ~ 500 g
Potatoes ~ 500 g
Vegetable oil~ 500 g
Flour ~ 200 g
Dark beer ~ 300 g
Egg – 1 pc.
Salt to taste
Crockery and accessories:
Deep fryer, or frying pan, or saute pan, or other deep metal utensils without enamel or non-stick coating
Paper napkins
Clean kitchen towel
For the sauce:
Pickled cucumber
Green (or onions)
Mayonnaise
About products:
Fish For this dish, any white dense consistency is suitable, meaty enough to get a fillet - cod, pollock, haddock, navaga, pike perch, flounder. First of all, these are the most common cod and pollock. Cod is even preferable. Firstly, classic fish and chips are usually made from cod, secondly, cod is larger, which means its fillet is meatier, and thirdly, it is not much more expensive than pollock. So if you choose, take cod, but I already had fresh pollock in the freezer and I made fillets from it.
It is advisable not to buy ready-made fish fillet, he is usually mercilessly sprayed with water.
Vegetable oil– any refined for frying. The most common sunflower is perfect.
Beer– you can do anything, but dark is preferable, you can have Guinness, or you can have a more budget-friendly option - Black Goat from Velikopopovitsa.
The rest of the products are the most common.
Preparation:
First of all, we get the fillet. You don’t have to worry too much about cod; it’s usually sold in large carcasses, and cutting the meat out of it is no more difficult than cutting the meat out of a saddle of lamb. Pollock can be filleted in the same way as. Only, since pollock is usually sold without a head, start cutting off the fillet from the tail.
We peel the potatoes. Cut it into thick, about one and a half centimeter, slices.
Rinse the slices to remove starch in cold water
Dry on a towel to absorb the water.
Let's deep fry. It’s simple - pour a 4-5 cm layer of oil into any purely metal container with a height of about 7 centimeters or more, and heat it to about 180 degrees Celsius. It is convenient to use a small deep fryer for such purposes. It costs about the same as a good metal pan, but has one significant advantage - a mechanism for maintaining a constant temperature.
Fry the potato slices for about 5 minutes until white. They should taste almost ready. Place the potatoes on paper towels to catch excess oil.
In this dish, potatoes are traditionally fried in two steps, so we set the potatoes aside for now. And we make the batter. Pour beer into flour
Stir. Break the egg.
In general, an egg is not necessary, but with it the dough will stick better to the fillet, and it will be tastier. Add salt and stir thoroughly again. We cut the fish into large pieces, the main thing here is that the piece fits into the deep-frying vessel. Dredge the fillet in flour with a little salt. This salt will saturate the fish meat.
Dip a piece of fish into the batter.
And carefully lower it into deep fat.
So fry all the pieces of fish until golden brown. Everything is simple here - the larger the piece of fish, the longer we fry it and the crispier its crust should be.
And then fry the potatoes a second time in the same deep fat. Now until golden brown. By double frying we achieve two goals - fully cooked thick slices and a beautiful crispy crust. We also place the slices on paper napkins to collect excess oil and sprinkle with salt.
Our fish and chips are ready, all that remains is to make the sauce. Finely chop one pickled cucumber. Chop a few onion feathers. Instead of green onions, you can use onions.
Add mayonnaise and mix well. Now that's it, the classic fish and chips are ready.
Some recipes recommend serving fish and chips in a newspaper bag. Like, this is the most traditional way submissions. Don't blindly copy everything. In newspaper bags, fish and chips were sold on the street during times of crisis and war, saving on blank paper. Newspaper will not add a beautiful appearance to the dish, and printing ink will not add taste. Delicious food in newsprint is just a nostalgic memory of older Englishmen. In our country, even in an era of shortages, it was considered bad manners to wrap food in newspaper.
Yes, now in some places in England they wrap fish and chips in newspaper. But they do it this way: they put freshly cooked, hot potatoes and fish into parchment or cooking paper rolled into a bag, and this bag is wrapped in several layers of newsprint. Thus, several goals are achieved - the products are not stained with printing ink, the possibility of getting your hands and clothes dirty with grease is eliminated, and, most importantly, in such a kind of newspaper thermos, potatoes and fish remain hot for a long time in the chilly climate of Foggy Albion.
So, if you're going on a picnic, use this packaging method and your fish and chips won't have time to get cold. Well, at home you can put everything on one large dish, placing a cup of sauce in the middle. You’ll save money on washing dishes, and it will be more convenient for your guests.
And although the article turned out to be long, in fact, preparing fish and chips is quick and simple. Fish in batter and French fries is a win-win dish in almost any situation. It can be prepared for a home dinner, for a friendly feast and for an outdoor picnic.
Well, regarding concerns about the harmfulness of deep-fried foods, here are some statistics.
100 grams of dish contains fat:
Fish and chips – 9.42 g
Regular pizza – 11 g
Big Mac with fries - 12.1 g
Hamburger with French fries – 14.5 g
Calorie comparison:
Fish and chips – 595 calories
Regular pizza – 871 calories
Big Mac with fries - 888 calories
Hamburger with French fries – 892 calories
So don’t be afraid, cook fish in dough with French fries in English, and eat with pleasure!
Metro continues its series of reviews of popular city food. This time we tried fish and chips - both in restaurants and in ordinary fast food stalls
Serving method: Battered fish, which is considered an unofficial national English dish, is, as expected, served with French fries. The dish is laid out on paper in the form of a newspaper strip, as in the 19th century, when the dish in London was sold as a takeaway, wrapped in some kind of Morning Post.
Price: 249 rubles.
Chip: The dish deserved its rating. It costs as much as fast food should, and at the same time the fish meat is very juicy and tasty. When ordering a dish you can choose between cod and salmon, fries or country potatoes. Everything comes with canned peas.
Vasily Kuzmichenok
2. One More Pub - 5*
Serving method: Serving the dish in a small deep-fried basket instead of a plate looks very original and refers us to the history of its preparation. After all, just like a hundred years ago, the main ingredients of fish and chips are simply taken and fried in a large amount of hot oil.
Price: 390 rubles.
Chip: Instead of frozen semi-finished product from packages, they fry it here fresh potatoes. The cod is delicious, the batter is thin. The fish is perfectly complemented by the sauce, it is made from mayonnaise with garlic, pickled cucumbers and dill. If desired, you can sprinkle everything with lemon.
Vasily Kuzmichenok
3. Tap and Barrel Pub - 4*
Serving method: Two large pieces cod served with country-style potatoes fried in spices. Goes with the dish spicy sauce from mayonnaise with pickles and fried lard.
Price: 655 rubles.
Chip: This dish is very delicious batter When you cut it, it crunches so temptingly that you can lose consciousness for a moment from anticipation, especially if you are very hungry. Country-style potatoes are prepared with spices that do not interfere or interrupt the taste of the cod. But the fish itself is a little wadded, as if it had been kept in the freezer for a long time before cooking.
Vasily Kuzmichenok
4. McDonald's - 2*
Serving method: The simplest way of serving. The box contains four pieces of fish and French fries separated from them by cardboard in a bag.
Price: 159 rubles.
Chip: Very thin pieces of fish are fried in a thick layer of batter. IN classic recipe The dough for it is prepared from flour and English ale; here the batter is more similar to that used for chicken nuggets. A budget option a snack on the go, from which you shouldn’t expect anything more. The portion is small, to fill up you will have to order something else.
Vasily Kuzmichenok
5. Globe - 1*
Serving method: Three large pieces of fish are served with a generous portion of fries, so many that they fall off the plate. The dish comes with sauce and a carbonated draft drink of your choice.
Price: 179 rubles.
Chip: The fish looks delicious, but it's terrible. It looks like the cod is frozen, it is tasteless and wadded. The batter is very dry, like a crust, and at some point you begin to worry that you might get scratched on it. Despite the fact that the dish is prepared in advance and then stored in a warm cabinet, the pieces simply drown in oil.
Zinaida Mishina., Other
