Lachlan, those fish suppers are just like the fish and chips I get at my local chippie (owned by an Indian).
Haddock and cod are not on the menu, but hake is the standard fish. It’s convenient to eat, as it’s boneless, but it doesn’t have the flavour of my favourite, which is snoek.
I had to check on Google what snoek’s other names are. Its scientific name is Thyrsites atun, and in Australian and New Zealand waters, where the same species occurs, it is called barracouta. It is also caught in South American waters.
Quite often my wife decides that lunch on Friday will be fish and chips. She leaves me money to buy my own, and (because the shop owner is Muslim) I have to time my visit to avoid the Friday noon prayers.
Often I eat the stuff hot in the car. Dee-licious.
I eat it without salt and vinegar – my daughter once fetched an order for me and had it salted and vinegared, and it was not as nice.
The batter is beautifully crisp – but of course if the fish is left too long, the crispiness goes, and it is limp, even when re-heated.
Regards,
Mike