British Expatriate Network

Hello all, I'm new to this board and was hoping to get some opinions. I live near Detroit, Michigan and have been thinking of opening up an "authentic" fish and chip shop here. It would hopefully be located in a shopping district in the Detroit suburb of Ferndale, or possibly Royal Oak.

So has anyone here actually tried anything passible for "authentic" fish and chips in the US? Also, what would be key to making the shop ligitimate, be it the proper sauces, etc?
I have not found any such shops in my research so far. I have travelled to England and Scotland and fell in love with the fish and chips. I'm certain there would be enough interest to make a fish and chip shop prosper, while opening the door to a new, or familiar, taste to people of the Detroit/suburbs area. Thanks for any help?

My wife was thinking about doing the same thing. I did find this in New York...

http//www.chipshopnyc.com

Nice idea - good luck to you.

There's a Harry Ramsden's at Disney's Epcot Center I think. I also thought that there were Harry Ramsden's at other US locations but apparently not so there might be a nice franchising opportunity later as well.

I was just thinking about having a nice British fish and chips this week. The pub fish and chips is mostly dire - they think it is authentic if they stick a Union Jack flag in it.

Have you ever run a chippy? How much business experience do you have? These are going to be more important than the sauces. However, in answer to your question, chipshop vinegar tastes different because they buy concentrate and dilute it. They add MSG to chips and something else (name escapes me right now) to stop them browning once cut. For the totally authentic deal you need the authentic fryers/heated cabinets. Mushy Peas. Curry Sauce, jars of cockles. Paper not styrofoam. Also you need a very good, reliable potato supplier and heated storage in Winter -many here do not seem to realize that a potato is ruined if it is alllowed to freeze. also the cod needs to be really, really fresh. You're a long way from the sea here......

and chipforks.

whew, saw monsters post before I got too far with mine.

My first comment was, you would have to have a proper fryer.



That pic is from this site http://www.adrian-kingston.com/FishChips.htm/ seems to be have fairly authentic looking fish and chips, but then he's on the coast.

I make my own with fresh haddock and a really simple batter using just flour and beer like Hineken). Served with hand-cut "proper" chips and mushy peas, a couple of buttered home made barm cakes, salt and vinegar, tomato sauce and a big pot of tea!!!

Mmmmmmmmmmm/drooooooooolllllllll........!

Debs x grin

Beest makes wicked cod 'n' chips.

That fryer's the exact same model I used to serve from in The Jolly Frier on Pershore Road. The Dad's Lane Choppy Fryer was bigger. Eeh, them were the days (and thank goodness they're in the past....) ;)

Anyone ever remember scrumps (the bits of batter that fell off during deep frying? They used to give them away for free.

I wasn't going to mention your internationally famous chip purveying experience, but the cats out of the bag now.

Humber Road chippyhttp://www.humberroadchippy.com/, the chip shop nearest to my parents house where we got our chips from, finest chips pretty much anywhere ( much better than Queens Rd chippy round the corner, whose were alwayd a bit soggy).
Richard, the shop owner, came to our wedding, travelling from Nottingham, to Birmingham and having a stand in at the shop for the evening. :lol:

Even includes Cobs on the Traditional menu, with an explanation in brackets that this is bread roll in case you're 'not from around here'. 8)

Yes I remember my brother and I getting some on the way home from somewhere when I was about 6 or 7. They were called something else though in North Wales - no idea now what it was :?:

Richard sold it, thought, didn't he? I don't remember him serving cappuccinos ???

And yes, we invited the chip-shop guy from Beest's childhood to our wedding and he came (and I didn't even work in that chippy) lol

They were called Batter Bits in Brum, or Scratchings


*edited for grievous typo*

Oops

I misheard, "proper fryers"

Proper friers wear white coats :wink: (I tried to find a picture of that before,but couldn't)

We changed from blue to white clab coats a year ago here at work, the 'cod and chips twice' jokes were never ending :roll:

yes, to a couple of guys.
/not that theres anything wrong with that
//they were very nice to my mum
///might explain the Capuccinos

Actually I make the best fish and chips. Because I have just decided I do...

However, to answer the original post, I'm not sure if it would be totally viable "inland". Now if it's coastal then you'd most likely stand a better chance. The trouble is most folks (US) have been, to some degree, indoctrinated into the world of burgers and fires and their associated variants when it comes to fast food.

Monster -> I know what that stuff is, I think it contains citric acid to prevent browning, but there is another tool of the trade and I think it's called everdry or something like that which sucks the excess moisture out f the potatoes before frying...

Andrew ....

Oh, and on Phillip Island in Oz there is a damn good fish and chip shop...

What a treat it is too...

Andrew