14 posts in this topic

Are there any more of those British fish and chips food chains in the US any more Aurthur TRetches fish and chips?

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Go catch yourself a doggie and deep fry it up...all I can say is yummy!

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Dunno' what the existing chains use, the ones in the past used Haddock, Cod, Pollock and whiting.

Mickey dee's and others are probably still using that.

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I have heard many use dogfish thats why I kept one and sure enough, taste just like the classic fish and chips.

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I have heard many use dogfish thats why I kept one and sure enough, taste just like the classic fish and chips.

Most Europe countries use dogfish for there fish and chips.

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So for the spring fling, perhaps Coop can do a demonstration on the proper preparation of dogfish and we can cook some up!

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Trowpa,

We all know that doggies only bite on the hooks you do not intend for them. The best way to catch doggies is to fish for drum and stripers.

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Doggies are tough to skin. I steak them and then skin the steak.

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If you cook the shark with the skin on, it peels right off. Just make sure you bleed it while it's alive beforehand.

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The problem I have found is that the skin on the doggies smells and tastes like burning hair if blackened at all.... learned that the hard way. So, it comes off when I cook em just to be sure it aint gonna taste like anything nasty as burning hair :icon_puke_r:....

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I'm gonna have to try them :icon_rambo:

How do I bleed em?

What's the best way to clean them for frying?

What are the regs on keeping them?

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If your going for fish and chips just steak or flay them out and toss them in some batter and your on your way.

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