Fish and Chips

Billy Dean · March 8, 2015

Dutch Toffee said:
View attachment 7071
Friet zuurvlees, the Dutch equivalent to Chips and Gravy. Big portion for about €5,50-€6,00.

What's that on the chips?

Jags..class · March 8, 2015

Curry nice on fish

wembley84 · March 8, 2015

evertoniandy said:
Can't have fish with chips and gravy. Bad that. Really bad.

Nah, curry or gravy on everything lid, its the way forward.

Dutch Toffee · March 8, 2015

Billy Dean said:
What's that on the chips?

Beef (or in some cases horse) meat cooked in sweet/sour sauce.

evertoniandy · March 8, 2015

wembley84 said:
Nah, curry or gravy on everything lid, its the way forward.

Curry is boss on fish and chips. Gravy and fish don't go together though.

Tramps_mate · March 8, 2015

ijjysmith said:
How much for cod, chips and mushy peas at your local?

Reason asking is I've just had to take out a personal loan to get this.

5 exactly. But fish is pish..

Pie any day, plus miles cheaper..

Basil Fawlty · March 8, 2015

I don't eat fish but I can't see why you'd ruin a nice crisp bit of batter by making it soggy with gravy or curry. Kind of defeats the object for me.

degsy · March 9, 2015

Dutch Toffee said:
Just try it if/when you ever get over here. I'm sure you'll like it.

yeah but what is it first...is it some sort of protein? give us a clue billy

degsy · March 9, 2015

TheFinnFan said:
erm, how do you eat pie with chips...

+ whats up you guys with the gravy...isn't gravy just like sauce? chips + sauce...weird

around here chips comes with ketchup mustard and pickels x

no wonder even your fellow scandinavians think you lot are strange.

Gravy, though is another example of 2 countries/cultures separated by a common language.

You say sauce, well yes it isn't and no it is... when hearing the word 'sauce' most right thinking people from the north, would get a mental picture of something red or brown and comes out a bottle in dollops.

Some people of the culinary, pretentious or french sort might however, get a mental picture of a 'jus' or roux; nah

gravy is usually brown and possibly, if you are lucky, may even have had some sort of fleeting contact, how ever brief, with real meat. It usually comes in powder or granules ( for the posh )and is, again if you are lucky a liquid with a consistency of, light to medium oil ( or heavy oil, with or without lumps in it, depending whose Mar is at the stove.)

Your best bet is to get over and taste it...a mouthful is worth a 1000 words...aka an aqquired taste.

Love it me... some chips in gravy on a buttered crust=magic