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I'd guess it's the same all over the world, but here in the U.S. not all batters are created equal. One local restaurant where my wife and I regularly dine serves the absolute worst fish and chips I've ever eaten--the batter not only has an unappealing flavor, but appears to absorb much of the grease it was fried in. Conversely, there's a restaurant in Santa Monica, California, called Ye Olde King's Head that serves the best fish and chips I've ever eaten--both the batter and the fish (cod) are light, flaky, and not at all greasy. It's probably a good thing we don't live closer, or I'd be a considerably larger mammal....I reassured him that the batter was the same mixture as pancakes and that he would love it...