I have definitely, 100% had this discussion on this very baord before and someone - dont know who - said I was talking nonsense and everywhere in Leeds calls them bits.
Fosters in Alderley Edge do scraps & a few chippies in Macc. They appear to be gathering pace in Cheshire. Referred to as "bits" though.
Mate of mine, "Animal Ashman" was challenged by some navy fellas in a bar to drink the contents of a jar of pickled eggs, after he boasted he'd drink anything. Money was thrown on the table (including mine, I knew him well). He proceeded to down the liquid contents in one go, must have been around 3 pints at least, finished off with throwing an egg into his mouth, chewed it, swallowed it, burped, wiped his gob and grinned. To their credit the matelots clapped and were impressed. Following morning he stayed off work. ****ting through the eye of a needle all night apparently. Some hippy types talk about purging their body of all toxins, just get a jar of pickled eggs. I like gherkins and onions, but pickled eggs, no, ta, keep them with the mushy peas.
Fish Fritter on Cnr Collingwood St. Huuge.. Tray of Chips - Fritter - Breadcake. ( peas ) optional £2.75. Obviously the Fritter is Fish, but it is a mass of Sq thick density. Much more of a ratio of whitemeat , a different shape to the traditional shape of a piece of fish. Anyone know Why???
Do any chippy's still do scallops? When I was a kid, we'd have a scallop(basically a giant chip) buttie from Anlaby chippy.
I don't think scallops means the same now as it did at the time you're talking about! These days they serve up scallops with black pudding and charge a tenner for it! My mum would do chips in the chip pan but when she just sliced the spuds in big slices she'd do them in the frying pan and call them scallops....
Thats how i remember scallops, the tatties that were too small to make decent chips were cut into slices.
Yeah they do in Leeds. I thought it was going to be actual scallops (I was drunk...) but they served me exactly what you described. It was just way too much spud in one item.
When I was young I recall my dad slicing potatoes, dipping them in batter then deep frying them. He called them scallops. Now when I hear scallops I think of shellfish. They make a tasty appetizer when wrapped in bacon and grilled on the BBQ or as Coquille St. Jaques.
Anybody else like 'Cod Roes'? (Same size as a patty - you always had to ask for them to put one in the frier, when you went in, as it took a while to cook). Edit: 'Hard'/egg roe, not soft/'melt' roe.
Yes! However they are getting hard to find these days and probably rightly so. Given we are meant to have a fish shortage (especially cod) should we really be catching spawning fish? I believe spawning fish stay very close together in the water so whilst it's easier to catch lots at once it doesn't do much for future fish stocks!
View attachment 34086 that is how a potato cake should look. ( scallop ) s are a seafood with a pink centre.
I shouldn't have started this thread, all I'm doing is fantasising about fish and chips and in High Wycombe I'm only going to be disappointed. I did some pan fried sardines in flour, salt and pepper a few months back, they were as tasty but lacked that 'I'm so full I feel ill' feeling but I'm going to see if I can find a decent place to buy some.
Those battered potato scallops are an Australian thing, our scallops were just fried slices of potato.
They used to do Fritters in one Fish and chip shop on Hessle road, which was a slice of fish on top of a slice of potato, then battered.
