Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter. It tastes delicious dunked in a curry sauce.
Cod. Cod is the most popular choice, and for most consumers, this is what first comes to mind when they think of fish and chips. It's mild and tender, the perfect complement to the breading on top and the malt vinegar or tartar sauce that you pair the fish and fries with. Don't forget about the salt, either!
The most common fish and chips fish after basa in Australia is New Zealand hoki. More hoki is caught in New Zealand each year than Australia's total annual fish catchment. “Hoki can be a good fish, though,” said Hodges. “It's absolutely great eating for fish and chips.”
Some fish and chips recipes use a “dry batter” made from breadcrumbs to create a crispy coating, which works for baked or air fryer fish and chips. Fish: Cod, pollock, haddock, catfish, perch, or mahi-mahi will all work in this recipe.
You can use virtually any white fish fillet such as: snapper, barramundi, cod, flathead, tilapia, hake, haddock, whiting and ling. My favourite is flathead – but it's pricey!
Firm white fish that are caught around Australia and can be used deliciously and successfully in most recipes include: Barramundi, Snapper, Flathead, King George Whiting, Flounder, Dory, Ling, Blue-eye Trevalla, Coral Trout, Bream, Emperors, Morwong and Mahi Mahi.
White fleshed fish such as whiting, flathead, snapper, ling and Murray cod as skinless fillets or in bite-size chunks (fish cocktails). Prawns peeled and butterflied with tails intact (prawn cutlets).
You will need white fish for this dish. We chose cod because that was what Gordon uses in his recipe, but you can use halibut, grouper, or any other light white fish you can find.
Traditional frying uses beef dripping or lard; however, vegetable oils, such as palm oil, rapeseed or peanut oil (used because of its relatively high smoke point) now predominate.
Traditionally, cod, haddock, or (rarely) flounder are used to make fish and chips. Of these, cod is by far the most popular. Other fish with white meat can be used as well, for example whiting or plaice. Many places that serve fish and chips have more than one kind of fish.
5. Believe it or not, the Filet-O-Fish is actually fish. McDonald's uses Marine Stewardship Council certified wild-caught Alaska Pollock.
Best Fish to Fry
When choosing a fish to deep fry, look for an option that has a neutral flavor and isn't too oily. Typically, neutral flavored, white-fleshed, and lean fish are best for frying. Freshwater fish such as bass, trout, and catfish are excellent choices. Avoid dense and oily tuna, salmon, and sea bass.
Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.
While it's considered a delicacy and can command a high price in fine-dining restaurants, the John Dory is also often used for making the ubiquitous British street food, fish and chips.
Most Popular: Cod
To many people, cod is the top choice. It has a mild flavor and extremely tender meat. If you like a big contrast between the crunchy outer shell and delicate white fish inside, cod is the one for you. Its subtle flavor goes well with salt and vinegar.
“Are your chips fried in the same oil as the fish etc?” In short, yes. The fish oil is changed daily and deep filtered into the chip pans. All the batter and contaminants are removed but the result is a more golden oil to colour up the chips, but all the chip oils start life frying fish.
Spurdog meat is obviously sold as fish and chips in the UK (usually as huss, "rock salmon”* or flake) and is also eaten as smoked belly flaps in Germany; and fillets are eaten in other European countries including Belgium, France, and Italy.
fish and chips, classic dish of the British Isles, consisting of battered and deep-fried fish, usually cod or haddock, and french fries.
I have been looking at some air-fryer fried fish recipes and they all recommend cod, or haddock, for the most part.
Which fish have a mild flavour/don't taste fishy? White-fleshed fish generally have a milder flavour than dark-fleshed fish. Ling, for example, is a good option for kids as it has a mild flavour and very few bones. Other mild-flavoured fish include leatherjacket, flathead, whiting, flounder, sole and dory.
Barramundi, also known as Asian sea bass, is a white-fleshed fish with a sweet, mild flavor and firm texture, similar to snapper, grouper, striped bass, and sole.