Picking the best fish for fish and chips involves selecting firm, white, mild-flavored flaky fish that can withstand high-temperature frying, such as Cod, Haddock, or Flathead. Fresh, thick fillets are essential, with key indicators of quality being bright, clear eyes, firm flesh, and a mild ocean smell, while avoiding oily fish.
For the best fish and chips, Haddock and Cod are the top choices for their mild flavor and flaky texture, with Haddock often praised for its subtle sweetness and Cod for its classic, chunky flakes; other excellent options include Pollock, Hake, and local favorites like Flathead or Snapper, all offering a sturdy, mild white fish that fries up crispy.
In Australia, the most common fish for fish and chips is flake, which is typically gummy shark, known for its soft, boneless white flesh; other popular choices include ** Barramundi, Flathead, Whiting, Snapper, and Bream**, with cheaper options like Basa sometimes used, but local catches are often preferred for quality.
The best fish for fish and chips are thick, white, flaky types like Cod and Haddock, offering a mild flavor that stands up to batter. Other great choices include Pollock, Flounder, and in Australia, Barramundi, Flathead, and Flake (shark) are popular for their firm texture and neutral taste, while Hoki is also a favorite.
In a nutshell, five top mistakes arise when making fish and chips, according to Muir. The first four involve frying the fish: Choosing the wrong fish, making the batter too thick, cooking at too low a temperature, and overcrowding the pan. The final one is all about those ever-important chips, aka french fries.
The 10-Minute Rule for cooking fish is a simple guideline: cook for 10 minutes per inch of thickness, measured at the thickest part, flipping once halfway through, and this works for most methods (baking, grilling, pan-frying). This rule prevents overcooking, a common mistake, ensuring flaky, moist results, but remember to add time for sauces/foil and always check for doneness with a fork or thermometer for perfection.
In restaurant slang, "87" isn't as common as "86," but it usually means an item is almost out of stock or in very limited supply, signaling staff to stop taking orders or prepare for it to sell out soon, whereas "86" means it's completely gone. Some sources say "87" might be a less common variant for "86" (out of stock/eject customer), while "85" means nearly out, but generally, it's a heads-up for low quantity.
Ingredients. Beer battered cod fillets: 4 175g thick cod fillets.
Generally, the fish in fish-n-chips is cod or haddock. In the UK, pub diners are used to plaice in their fish-n-chips, but plaice is generally not available in the US. Tilapia is becoming a popular fish for the dish given its light texture and subtle flavors.
Hoki and flathead are popular white fish for eating, but differ in flavor, texture, and sustainability: Hoki is affordable, mild, flaky, great for fish & chips (often imported), while Flathead offers a sweeter, more delicate taste, firm texture, and is prized (especially local varieties like Rock Flathead) but pricier and sometimes less sustainable depending on origin, with Rock Flathead often a top sustainable choice in Australia.
What type of oil do fish and chip shops use? Many shops swear by beef dripping for its rich flavour. Others prefer vegetable oils like sunflower or canola for a lighter taste.
There's no single "best" fish, but top contenders for taste in Australia include Coral Trout, Barramundi, Snapper, King George Whiting, and Blue-Eye Trevalla, praised for their sweet, firm, white flesh, while Dhufish, Golden Snapper (Fingermark Bream), and Mangrove Jack are also highly rated for their delectable flavour and versatility, with many suggesting simpler preparations highlight their natural taste.
In Australia, the most common fish for fish and chips is flake, which is typically gummy shark, known for its soft, boneless white flesh; other popular choices include ** Barramundi, Flathead, Whiting, Snapper, and Bream**, with cheaper options like Basa sometimes used, but local catches are often preferred for quality.
Other sustainable white fish options include farm-raised cod and haddock, which are also white fish with mild flavors and low mercury levels. Cod and haddock are slightly lower in calories, protein, and heart-healthy fats than barramundi.
Yes, flathead is a healthy choice, offering lean protein, low fat, and beneficial omega-3s, making it great for heart health and weight management, though it's a leaner white fish compared to fattier options like salmon. It's packed with nutrients like selenium and vitamins, is low in calories, and is a sustainable, delicious option for a balanced diet, with health benefits often outweighing potential mercury concerns.
The top 5 fish for fish and chips are Cod, Haddock, Pollock, Plaice, and Hake/Ling, prized for their mild flavor, flaky white flesh that holds up well in batter, with Cod and Haddock being the classic favorites, while others like Pollock and Hake offer great texture and value.
Both have mild flavors that work well with various ingredients. Wild Pacific Cod is often favored in recipes that require a firmer, meatier texture for various cooking methods like grilling, searing, or baking. Haddock is a bit drier and flakier, making it an excellent choice for recipes such as a fish stew or soup.
Pollock: The Sustainable Alternative
In recent years, pollock has emerged as a popular choice for fish and chips, particularly due to its sustainability credentials. As a white fish with a mild flavour similar to cod, pollock is a suitable substitute for those seeking a more environmentally friendly option.
Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.
Gordon Ramsay has apologized for different incidents, notably in 2009 for insulting Australian TV host Tracy Grimshaw by calling her names and showing an offensive photo, which he later called an "off-the-cuff" joke gone wrong, and more recently (2025) in a Hay Day mobile game ad for his fiery temper, vowing to be calmer and apologizing to those he called "donkeys". He also apologized to his wife, Tana Ramsay, in 2008 over alleged affairs.
A true Red Robin classic! Hand-battered, golden-fried cod fillets served with Dill & Pickl'd Tartar Sauce, coleslaw and Steak Fries®.
In restaurant kitchens, "all day" means the total number of a specific menu item needed across all current order tickets. When an expo shouts "eight chicken all day," that means they need eight chicken dishes total – not just for one ticket, but for all pending orders combined.
Eighty-six or 86 is American English slang, generally meaning to "get rid of" someone or something. In the hospitality industry, it is used to indicate that an item is no longer available, traditionally from a food or drinks establishment, or referring to a person or people who are not welcome on the premises.
👉 it's not drama — it's safety. “corner!” is what chefs shout when turning a blind corner, especially while carrying something hot, sharp, or heavy. It's a heads-up to avoid a collision in tight spaces.