Why You Might Want To Think Twice About Ordering This Iconic British Dish At Irish Pubs - Tasting Table

"In seaside towns, chippers usually serve fresh fish from local suppliers, while inland chippers use fish that's frozen on the boats just after catching. Regardless, you usually get a choice of fish - cod and haddock are the most common - and it's freshly battered and fried to order. When you get your hands on it, you can hear the crispy batter crackling as the fish cools down."

"In contrast, at an Irish-style pub in the U.S., they will likely serve frozen fish, perhaps - yikes - even pre-battered. And instead of freshly cut chunky chips, you'll probably get frozen French fries, which restaurants rely for convenience. Online reviews cite this lack of freshness when fish and chips are prepared in an Irish-style pub in the U.S. versus what you'd get in a proper Irish chipper or U.K. chippy."

Fish and chips is popular in Ireland, but locals prefer dedicated takeaway eateries called chippers rather than pubs for this dish. Irish chippers source fresh fish from local suppliers in coastal areas or use fish frozen immediately after catching inland, offering choices like cod and haddock, freshly battered and fried to order. In contrast, Irish-style pubs in the U.S. typically serve frozen fish that may be pre-battered, accompanied by frozen French fries instead of freshly cut chips. This convenience-driven approach results in significantly inferior quality compared to authentic Irish chippers, as noted in online reviews criticizing the lack of freshness.

Read at Tasting Table