Cheapest fish and chips near me7/26/2023 ![]() ![]() And you get real think steak fries which are awesome! At farmer boys you get the "burger fries" when you order the fish and chips, but if you order the dinner platter you get the "special" steak fries. You should try the Fish & Chips at Steer Inn. but I find the fish & chips there really good. ![]() *UPDATE (January 21, 2007): The Tustin Farmer Boys is no longer in business. Keep in mind that even the best chip shops in London and New Zealand never charge more than $5 per serving. Perhaps there's more authentic fish and chips to be found in a local British pub somewhere, but I bet you'll be paying twice as much. Also, once in a while, you might get a greasy one.īut for a price point of around $5 (for three generous pieces of fish and a plateful of fries), I still think Farmer Boys does one of the best fish and fries in O.C. The steam from the fish also makes the batter soft if you wait too long before noshing. The fish is a whole fillet, probably haddock, dipped in batter before immersion in the fryer, but as with the fries, the crunchy batter surrenders easily to a malt vinegar soaking. These are standard frozen fries that have a decent texture but a short half-life they wilt and limp if not eaten hot. The "chips" that you get are, of course, the same fries that accompany their hamburger. However, when I have to make do, the "Fish and Fries" at Farmer Boys is a satisfying, albeit, a pale facsimile.įirst I have to respect Farmer Boys for not calling their dish "Fish and Chips" because it simply is not. I relished the experience since I knew I would not find it done quite so properly again in the states. Perfect fry technique also left the product with no residual grease. ![]() Breaking through it revealed a moist and flaky fish. Because of the rigidity of the crust, even a liberal soaking of malt vinegar did nothing to alter its solid crunch. The batter on the fish was cooked to a light brown crust that was lacy and delicate but structurally rigid. And you won't come across a single soggy chip in the pile. But unlike OreIda, which has a strange caramel-like hue, the chips I had in Christchurch were uniformly bright canary yellow, with a consistent crisp texture and fluffy interior. The chips were short and stubby think OreIda but half as lengthy. There, at a hole-in-the-wall near City Centre, is what the Lonely Planet guide rightfully proclaims as the best and cheapest fish and chips in the Land of the Long White Cloud. The best fish and chips I've ever had (since I've never been to England) was in the most British city in New Zealand Christchurch. Give the whole mess a few squirts of malt vinegar, some lemon, maybe tartar sauce and I'll be in a deep fried bliss. While I've never had the opportunity (or is it "misfortune") to try one, I have had a long affinity for that other fried staple of Anglo-cuisine fish and chips. This delicious and dubious honor probably started with cooking potatoes in fat and has evolved (some might say "devolved") to dunking anything with batter into boiling oil and calling it a meal. If there's one thing that the British and Scots have contributed to the culinary world, it's fried foods. ![]()
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