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- เผยแพร่เมื่อ 22 ส.ค. 2024
- British Reaction To Australian Fish and Chips (It's Better?!) | Food in Australia
This is my reaction to Australian Fish and Chips | Food in Australia
In this video I react to Jolly trying Australian Fish and Chips in New South Wales, Australia
#australia #food #reaction
Original Video - • Brits try Australian F...
If you're Australian and you haven't had chicken salt there is something very weird going on! 🙃
It’s bloody Un-Australian 😂
10000% also if you choose to have normal salt over chicken salt on chips you are unaustralian
I really don't like chicken salt. I can eat it if I have to, but I don't like the taste.
@@m2ad18 🤣🤣🤣🤣
If you're Australian and haven't had chicken salt you're not Australian.
I always feel deep sadness for people who don't know chicken salt. It is a gift that should be shared with the whole world.
but et's nought made from chickinz 😔
No chicken salt, no peace. Know chicken salt, know peace.
Wait I have a business idea🤣
It’s shit though
There’s a brand of chicken salt that I grew up with in South Africa. I’ve been living in Australia now most or my life. I’m sorry to say, but the SA brand is better than AUS chicken salt.
Have a look for it in the international section! 😄
Chicken salt is an immensely popular seasoning in its native Australia, where the Mitani family introduced the product in 1979. Its ingredient list might surprise you: Mitani's chicken salt does not contain actual chicken-rather it's a garlicky seasoning originally intended for rotisserie chickens.
Mitani Family didn't invent it. They bought it off the inventor and yes it doesn't have Chicken in it. Its named Chicken Salt because it was put on Rotisserie chickens in a Fish and Chip shop in the inventor's shop.
I know the story because I am from where it was invented in South Australia
Chicken salt was originally developed in the 1970s by Peter Brinkworth in Gawler, South Australia to season chicken for rotisseries. This recipe was purchased by Mitani Group in 1979, and is now commonly used on chips throughout Australia.
@@Mav_F wow I didn’t know. So what is it made of?
Mitani chicken salt is the best
@@TommyMoritzmade from decaying chicken carcasses tastes the same… shite…
@TommyMoritz Salt,Rice Flour, Dextrose, Onion , Garlic Spices, Flavour enhances, Yeast, Vegetable Oil, Soy Sauce Powders, Anti-Caking Agent, Herbs, Acidity Regulator, and think turmeric ... every one makes it differently. Do a search
Thank you to the Greeks and Italians that made our food( including fish and chips ) and coffee next level here in Australia. 👏☺️
We have this local fish and chip shop
Greek old lady and I believe chinese or korean lady?
Anyways perfect combo
The asian lady knows how to cook dim sims and scallops and whatnot and the greek lady knows how to make mean hamburgers
A weird match made in fast food heaven
-Aussie here
I only wish I knew their recipe for batter though 😢
100%! The amazing cuisine we have in aus is all due to immigration. Best place lets keep it going
The best part of food in Australia is we have integrated every immigrant populations influences and made them apart of our food culture. A Bahn Mi is as amazing and part of our food culture now as fish and chips and also Spag bol.
Korean chicken places make the best chips IMO
I’m an Aussie and have to say chicken salt on chips is awesome and the fish here is very good many people from around the world have had it and are very pleased by the quality
I'm an Aussie and my small town has 3 fish and chip shops. The quality varies between shops and even the best sometimes have below average tucker. Overcooked chips and undercooked batter are the worst faults. One thing Aussie chippies do better than any Burger King or Maccas though is hamburgers. An Aussie hamburger with the lot from the local chippie is unbeatable. Chuck in some dimmies and a spring roll and you've got a real feed.
@@johnphelps9788
Its funny how we have the "lot" and the Hawaiian (Or it used to be the case)
I always found it funny because the Hawaiian was the lot with pineapple
So the real "the lot"
Seriously though how good is beetroot on a hamburger
It makes it
Bring back the McOz Maccas please!
@@azmanabdula it is funny, a burger with the lot isn't really with the lot if pineapple is extra. It's always been this way for some reason in whatever chippy I've ever been to in OZ. Re the beetroot, I love it too.
Over in NZ we also love our chicken salt.
@@johnphelps9788
Still it makes sense
Pineapple isnt a part of the original lot
Who would have had pineapple?
Wasnt it hard to keep back then
Oh mate! I almost cry inside when people say they haven't heard or tried chicken salt. It is essential on ALL chips 😍
It is the Lord's salt
I have like 2kg of it in the pantry 😂. I put a huge amount of it on my chicken and chips and other foods sometimes.
Hoki (NZ) and Blue Grenadier (Aus) are the same fish and is very popular. The main fish in my state Victoria is Flake which is a generic term for shark - the best shark is gummy shark but school shark is often used. We also typically get Snapper and Flounder as choices in Victoria.
Have you tried Bream and Barramundi?
A lot of shops in Townsville the generic fish is Spanish Mackerel.
Blue Grenadier is delicious. Best fish and chips are at the Bermagui Fisherman's pier on the NSW south coast.
@@elizabethdavey6398. Thanks for the tip! Im going to Bermagui for a few nights next week…. Will definitely go there!
Correct.. Flake in NZ is called lemon fish in NZ and is the cheapest. Hoki, snapper, gurnard are also common choices🤤
We fry our fish at a higher temperature here in Australia than in the UK. It cooks the batter quickly and crispy and seals the fish in. Because the temp is lower in the UK it takes longer to cook and absorbs more oil which makes it seem oilier to the taste.
And the fish in Australia is rubbery and undercooked as a consequence. My local chippy the fish is soft and flakes apart because they fry for 8 minutes. And the batter's not soggy or oily, they've been in business since the 1930s so know how to get it right. Soft, fat chips like they're supposed to be. Hot chips in Australia are dry French fries. Too dry.
Seriously? - you just watched a review done by Brits - and there are so many others out there - telling you how good our fish and chips are - and this is what you come back with - hilarious. My experience with fish and chips is exactly as I said. Was still happy to eat them - it is all just personal taste. If you were raised with soggy fish and chips then that is what you will go for.@@atorthefightingeagle9813
@@atorthefightingeagle9813not sure where you were buying your fish and chips,but theyre certainly not dry or rubbery where i get mine 🤔
I lived in Australia for years and found the fish and chips to be very poor. However the chicken salt is amazing.
@@dib000 i guess its hard to get used to high quality when youre so used to eating oil sodden fish flavoured batter 🤷🏻♂️
Chicken salt is a herbal seasoning originally created to season chicken. before cooking. Its so good people started using it instead of salt.
They missed the pineapple fritter from the menu - battered pineapple ring. Awesome.
Oh yes!!!! I LOVE it! Can't have fish and chips without the pineapple to finish.❤❤❤
@@sunisbest1234 A little off topic but i found out the hard way that if you go to make Jelly and put fresh cut up pineapple chunks in it (not tin), it will never set and stay a liquid do to some enzyme thing going on and breaking down the proteins in the gelatine..... So i had Frozen Jelly and pineapple ice blocks instead. Just thought i would share that 😁
@@republicofcasuals that sounds delicious!
🍍 and Jelly ice blocks!
😋😁
I havent had one of those in yonks
Thank you random stranger for making me remember
@@azmanabdula all good!!
Having a fun inception moment here. You're from the UK, living in Malaysia, reacting to British youtubers trying Australian food. I'm an Australian who grew up in Malaysia, who has also lived in the UK, who regularly watches the same British youtubers but mostly their Korean content.
I'm also trying to think of anywhere in Malaysia that may have chicken salt because it is an absolute game changer. Worst case scenario, I'm sure you can buy it online!
Mitani chicken salt is the original and best version of chicken salt out there. It started in South Australia. It’s not chicken, it’s the spices used on chicken. There is a TH-cam vid out there on Mitani’s chicken salt.
I used to love going to Matani's in Adelaide and buying things in oversized containers and bulk. There would always be a 1.9kg HUGE tin of Milo and big boxes of CHICKO ROLLS and Corn JACKS in the freezer and yes, the big shaker of CHICKEN SALT 😁
That was a lovely, heartwarming video, both your own commentary and the original by the boys. Everyone in it was a gem. Aussies love welcoming well behaved, decent visitors like those guys. And they have great taste in food, except perhaps for the deep fried Mars bars.
Chicken salt is mainly salt with sugar, garlic, onion and paprika favouring; many have suggested to have a taste similar to Umami. I have it everytime on chips, it tastes a lot better than plain salt; it was invented in the 1970's by Peter Brinkworth from Gawler in South Australia to season chicken for rotisserie. It was bought by Mitani Group in 1979.
it's only approximately 50% sodium chloride... that makes it twice as healthy!
@@DaveWhoayou just need to have twice as much then you’re at 100% right 😂
😆😆 logical.
all the best things are from South Australia.... (except the fish, lol)
sugar, garlic, onion and paprika? are you kidding? it's basically powdered chicken stock and normal slat at a 50/50 ratio.
I'm from New Zealand and have loved chicken salt for a few decades of my life.
Main differences - we use a lighter batter, it's freshly cooked, real fish grilled or fried, highly regulated choice and freshness of the actual cooking oils! Far more fish varieties! 😂👍
I remember as a kid in the 70s we had vinegar on our fish and chips but now it seems that somewhere along the line it transitioned to lemon.
My regular fish and chip order is:
Battered Snapper with extra lemon and 3 potato scallops.
I had it yesterday and could easily have it again today. That particular shop gets its fish directly from the trawler.
I'm not a huge chip fan but do remember first having chicken salt in the mid 80s from our local chicken shop.
I miss potato scallops. Never found anywhere in the UK that does them, and now I'm in Scotland, no-one has even heard of them. :(
@@Rionnagan Start a new business, lol
Ask for a potato scallop in Victoria they’d look at you stupid it’s a potato cake down here.
As an Aussie, It is insane to think other Countries don't use/have Chicken Salt... It HAS to be a thing in your life!!!
I’m Australian. I’ve never seen deep fried Mars bars.
Chicken salt is legendary! IT’s seasoning similar to chicken flavoured crisps, it tastes a lot better on hot chips.
Weirdly one of the servos near me randomly started selling deep fried Mars bars a few years back.
Not sure why it became a thing, but eh. Not complaining lol
You get them in fish and chip shops up here in QLD
@@IceBreakBottle and in Victoria too.
Where I live in Qld the local fish and chip shop has a choice of reef fish, which include the best eating fish you can have, such as Red Emperor and Coral Trout.
I remember when I was kid in the early 80s trying chicken salt on chips for the first time here in Australia, that's how yummy it is I remember it lol
Me too:)
My son and his wife emigrated to Scotland 5 years ago. They had been there only a couple of months when they asked me to send over some chicken salt because they couldn't get it there. Before too long, they had all their friends hooked on it!
I am Australian with British parents, so fish and chips has always been important. Every Friday. Luckily there is a takeaway near by who cook amazing fish and chips. It is just chicken favoured. We don't grind up chickens.
If you want to try chicken salt, it has to be Mitani brand. Invented in Adelaide Sth Aust and is probably in 90% of Aussie pantries.
actually mine is from Gaganis. another Adl institution.
Chicken salt does not actually contain chicken. It's a seasoning that was originally developed by some guy who wanted to make a salt to go on the chicken he sold in his takeaway. It proved to be very popular.
You might know Hoki (it’s the New Zealand name) as Blue Grenadier. It’s my favourite white fish, especially steamed. Very sweet and delicate. Chicken salt is an absolute flavour bomb. Sometimes it’s pretty much chicken stock, sometimes it’s a herb and spice blend. One of the best I’ve ever had was very smoked paprika heavy.
Light grill with some nice fresh lemon, pepper, Salt. Maybe a touch of chilli. So goooood
Had a Dutch chap stay with us 20 years ago. Stopped at Anglesea, Victoria, for fish & chips. Sat on the lawn by the beach across the road from the fish & chip shop, unwrapped the paper bundle and hoed in. Now, this chap was used to tipping 500 Euros on top of his bill for an average feed (not a fancy night out), and he couldn't believe he was sitting on the grass eating this gourmet meal off paper. He kept saying he'd only get something like this on fine china in a 5 Star Restaurant in Europe, but not quite as good. We really are blessed with top quality food in Australia.
That Fish shop in Clovelly is amazing and chicken salt is chicken flavoured salt which is available in pretty much all Fish & Chip shops. It's incredible. You can buy the salt online
It’s actually not chicken flavoured at all
I used to live around the corner there. But that was befor this fish and chips shop. There's a video from Studio 10 in which the inventor give the recipe away, so anyone can make it themselves.
You drive the 100km's to swim at Clovelly, the fish and chips for lunch are just a bonus.@@aussiepom
What’s more wholesome than a Scotsman comparing fish and chips around the world? 😊
Chicken salt is essential in one’s fish & chips order. On your chips, flake, potato cakes, dim sims… basically anything fried 😂
I also like calamari rings! 😃
Oh no! Now you've started the great states war by saying "potato cakes" 😅.. potato scallops for me up here in Qld 😊
@@lisc7204 as long as it’s garnished with chicken salt it need not matter!
@@kel1985 wooo same here
@@lisc7204 Potato fritter ... SA
I am never without chicken salt in my pantry - a blend of salt and many different spices. I add it to grilled tomatoes, oven baked chips and other meals for the extra flavour. The chips served in my local tavern are soft on the inside but crisp on the outside with a coating of added seasoning. They offer a side bowl of mushroom, pepper and other sauces. These perfect chips dipped in sauce are just perfect.
Yep... I buy a tub of it at the takeaway & have it sitting on my bench in the kitchen... along with the other spices!
It's like cheese... everything tastes better with chicken salt!
I guess we were the UKs perfect spawn down here. We got so much british and uk culture but because of our cities all being coastal, and our oceans having incredible fish, we end up having the ideal circumstances for amazing fish and chips!
I'm not a huge fan of chicken salt, but your fish and chips has improved so much over the last 30 or so years. You can get grilled fish, and the battered fish has a much higher fish to batter ratio than it used to. A lot of the old fish and chip shops were the kind of greasy 90% batter mess they're talking about. Really good fish and chips in general these days.
Personally, chicken salt is a hit or miss. Sometimes I find it tastes really acidic and I have no idea why.
fish and chip shops are amazing here in AU. Very quick, cheap, very fresh and flavourful. The chicken salt is more common than standard salt with chips. We also have lots of battered stuff at these stores like crumbed sausages, sweet chilli chicken strips, etc.
But one thing you will also see at fish and chip shops is, with the burgers, we always have the option to have it with a slice of beetroot/pineapple. I don't know if it's common in the UK but omg the onion and beetroot go soooo good together. We've even had mcdonalds selling burgers with beetroot, onion, bbq sauce, etc.. the perfect burger lol
Beetroot is the best on burgers. it just ups that juicy factor so well
Can't have a plain hamburger without beetroot. Any fish & chip shop worth their salt should include beetroot as standard on a plain hamburger, it should not be an optional thing (other than to remove) and especially not an extra charge like some places have the gall to do (which would instantly cause them to lose my business).
I’m Australian with Cornish, English & Scottish heritage, so of course my ancestors brought their heritage with them.
My English Grandmother used to make the best homemade fish & chips. We used to get whiting in a beautiful crispy thin batter. And we never had chicken salt on chips. Vinegar & regular salt is superior to chicken salt as it cuts through the fatty oiliness of the chips.
The best I've had for deep fried mars bars, was a chocolate batter mars bar, with chocolate ice cream! It was awesome
When you order fish and chips from an Aussie fish shop you should specify what type of fish you want. There are usually a half dozen or more varieties of fish available depending on season and location. Hoki has a very soft flesh which breaks apart very easily. Hoki is probably more common in the Southern states than in Queensland
It is called Chicken Salt because the original recipe was created to put on the roast chickens from a rotisserie sold in shops. The recipes for chicken salt can vary from shop to shop but usually includes salt with curry powder and/or chile powder with a couple of other spices. Most fish and chip shops will also sell you small packets of their chicken salt if you ask nicely. I have noticed that vinegar is much less commonly available at the fish shops now than was previously the case years ago. Maybe most would still splash some vinegar on an order if a customer specifically asked for it, like pepper and wooden cutlery it is available if asked for.
Aussie here...on my last trip to the UK, 2017, I did a driving holiday in a campervan...one of my overnight stops was Stonehaven..my travel companion and I got chatting with a bartender in one of the pubs there and he told us the story of how the deep fried Mars bar came about..apparently one of the fish n chips shops spouted that they would fry anything...some lads showed up one day with a challenge..the asked him to deep fry a Mars bar, and the legend was born...
what I DID try one night, when stopped at a friends in Falkirk, was deep fried haggis & black pudding...man !! they were so yum..alas, not a treat I can get down under..
you can make your own chicken salt..just need some chicken seasoning and ground salt..I made some myself to have at home..yum..
Chicken salt is Australia's pride. Honestly, it's one of the things I'm most proud of as an Aussie.
It can’t be just any old chicken salt! If it’s not “Anchor original chicken chippy salt” it’s a crime and not even worth trying haha
I agree
Yes! I only like this one.
Chicken salt is so much better than regular salt. Check it out on google it shows the recipe.
Deep-fried Mars Bar started in the Carron Fish Bar in Stonehaven, Aberdeenshire. Local kids were bringing various things in asking for them to be deep-fried and the Mars Bar was a hit. The Carron itself is more Aussie-style in that they use fresh fish and lighter oil and batter and their crumbed haddock is excellent!
Chicken salt is great. A combination of salt and spices.
I am not a user of chicken salt as i prefer normal salt.
im a chef and can honestly say they lucked out. they went to a decent fish and chip shop and 90% of what they dissed about UK fish and chips applies to almost every corner suburb "wog shop" in aus. they were in fact eating what they referred to as "gourmet fish and chips" and that 100% would've been reflected in the price.
fun fact in Australia the fish used in our fish and chips change depending on where you are cause in my town we use barramundi
Chicken salt will change your life.
"I just need grease" - words to live by 👍
Aussies take the quality of our food VERY VERY seriously.
The highest quality oil, the perfect temperature, a light beer batter and the freshest seafood.
The deep fried Mars Bar was first made in North Adelaide in the 1980's.
When was it first made in Scotland ?
Since most of AUS live toward the coast we have a really good seafood industry. Fun to watch your reaction. Much love
Jolly is one of my favourite channels. I’m pretty sure I’ve recommended this exact video to you previously.
It depends where you go, I'm sure every country has good food shops and bad ones. In Oz it's not hard to find the good shops.
In Melbourne we have potato cakes. That's a reasonably thin slice of potato in batter. In New South Wales they have the same thing except they call them potato scallops.
First time in Sydney I asked for six scallops meaning the shellfish, but ended up with potato cakes. Then argued with the shop guy that scallops are the shellfish and what he served me was potato cakes. (I got my way eventually)
In Sydney a pot of beer which it's called in Melbourne, is called a schooner. There are a few different names for things in the various states. Most of us know what soft drink is, I.e. Coca-Cola/Pepsi is soft drink, however in Tasmania they call it cordial. To Melburnians, cordial is the stuff you mix with water.
Cheers mate .
chicken salt on chips is so godlike, it's a massive game changer and worth trying.
I live on the coast and have worked at a few fish and chip shops, some of the most popular fish is Flathead, flake, hoki, snapper and ling,
Side of fish, chips with chicken salt and gravy. Very very popular.
We also used to make our own chicken salt with chicken stock powder and salt, an Aussie fave
Chicken Salt is a staple, an Aussie would have to live under a rock to have never tried Chicken Salt. It's delicious and I always sprinkle it over my vegetables before roasting.
Same. I have it on everything.😅
They should have also bought crumbed fish.
Never chips without chicken salt, yum.
I’m from Adelaide Australia, the home of Chicken Salt, a year ago I actually met the guy who invented it, he’s currently working on attempting to sell it again under his own name (he sold the rights to Mitani 30 years ago or so)
There should be a big billboard outside Adelaide airport.
"Welcome to the home of chicken salt"
Tourism will boom.
As an Aussie I declare.... chicken salt, is life!
Hoki is probably the most popular fish sold in New Zealand - lovely white flesh. In Australia a fantastic fish is barramundi, which is a tropical fish. As for chips, those ones are much thinner than ones from most fish & chips I've been too. Chicken salt is salt with chicken seasoning and is FANTASTIC, a real game changer.
The origins of chicken salt is, back in the 70s a local Adelaide fish-chicken shop accidentally put the marinade rub salt for seasoning chickens prior to roasting, into the salt shaker for the chips, it was a sensation !!! The rest is history
Hoki is a deep sea New Zealand fish. It’s awesome for take away because the fillets have no bones
Aussie here. Whenever I go overseas, I always bring some Chicken Salt as a gift or token of friendship.
Chicken salt basically is chicken stock powder and salt... It adds a sweet and chicken flavour on top of the salt... once you have it on chips with malt vinegar, nothing compares to it...
The batter is just flour, soda water, and seasonings (or beer if you're making it at home)... it gets crispy and non greasy by high temperature. Hoki is usually blue grenadier, aka merluccid hake... the chips are about 1 cm thick and usually cooked 2-3 times prior to serving...
Being an Australian and going to Britan, Ireland, and Scotland for holidays... nothing beats fish and chips with potato scallops with chicken salt from Australia
“Out of the Blue” chip shop is FANTASTIC and the burgers are REAL.
You just can't get burgers like that in the UK. There was a Kiwi Burger place in Central London for a time that did Aussie & NZ burgers with salads, eggs, pineapple, etc., but it went out of business.
It's all in the way it's cooked and stored before cooking. Having worked with a Pomme boss, and he says that the UK chippies store the fish and chips over the fryer where they soak up the oil in the air. In Aus, they store everything in cold displays or the freezer. It's also cooked at a higher temperature than in the UK. This causes the food to take up less oil while cooking. It then tastes lighter than the UK version. Our cooking temp is normally around 180-200 degree's C.
Loaded chips/snack box are also brilliant. It's basically chips, choice of salt, choice of meat (turkey, lamb, beef, chicken) and your choice of sauce or gravy. Or the classic Chips, Cheese, Chicken salt and Gravy.
The secret to a good batter is, having the oil really hot, if it's not hot enough it will take longer to fry and soak up way more oil and make it soggy and really oily, basically if its hot enough it flash fries, plus there is the type of batter used.
Chicken salt was made here in SA for rotisserie chickens but it is so good on chips
i love the fact that a passerby can tell that they made a good choice
LOVE chicken salt! And I love how fish and chip shops sell such a large variety of food from all different world regions. :)
Love fish n chips with chicken salt and lemon and tartare sauce and a couple of prawn cutlets. Yep we don't have mushy peas 😁
Sounds good to me 😋
Deep fried mars bars were in Australia since the 80s at corner stores, i remember them as a kid, they started in Scotland in 1992.
"Fish" and chips is usually gummy shark down south. Also known as flake.
Chicken salt is a game changer for chips. I guess the mars bar evolved from deep fried ice cream.
The four main fish used in Australian fish and chips shops are hoki (blue grenadier), barramundi, whiting, and flake (which is actually gummy shark).
Worth noting, the chicken salt you can get at a supermarket is different to the stuff you get at a local takeaway. Like a lot of items, there's a culinary version and a retail version - usually you need to have access to the wholsale culinary market (in Australia, have an ABN and probably run a shop) and you'll be able to buy direct. Having said that, while I'm not %100 sure people have tried convincing me that resellers go on places like eBay to move the good stuff they're struggling to sell - you just need to do a little homework before buying.
Australian here! Chicken salt is normally made from chicken stock bouillon or powered bouillon. Similar to the seasoning you get in chicken flavoured instant ramen
Australian fish & chips with chicken salt is amazing. ❤
About the batter and the soggy & brown chips was caused by using the same oil for a long period (caused by dilution of adding water from the frozen chips/fish).
Australia's food laws changed around 2 decades back, hence why the oil is always more or less fresh, causing crispiness.
As for fish, the standard was Flake, though Hoki has been increasing as a standard now (I suspect because it's a cheaper fish to use).
Up in North QLD we typically find Barramundi, Spanish Mackerel, Coral Trout, or Red Emperor as choices for fish. Chicken salt is the Lord's salt.
Chicken salt comes from charcoal chicken places where they collect all the drippings and trimmings from charcoal chicken, then they bang all that chicken grease and stuffing and skin flakes and bake it in the oven and mix it in with salt, and pop it in a shaker, and that's chicken salt.
Now I don't know of any places that make fresh chicken salt like that anymore, usually just comes from a pre-made tub at the supermarket, but yeah it's really delicious and it's available everywhere and in many cases is the default salt used on chippies.
As an Australian, I don’t get chips and potato cakes if there’s no chicken salt. The chicken salt slaps.
Ive been to that exact store and can confirm it is so good the food their. The fresh fish. The non greasy batter. I wish i lived closer to it
In Perth Western Australia, most fish and chip shops have a variety of fish .... premium fish like snapper, barramundi, cobbler, etc. Of course, you also get shark and the like.
Love our fish and chips , crunchy and thick fresh fish , batter , sometimes lighter , just so good ! From oz
Chicken salt originally contained chicken, just doesn’t often contain it now. There’s a bunch of different versions, almost all have onion powder and garlic powder, with different variants including paprika, powdered mushrooms, celery root, etc.
You want an Australian Christmas song, Tim Minchin "white wine in the sun"
And yes, chicken salt is the only way to do chips
No way! They’re out of the front of a place that I used to live down the road from in Clovelly, a couple of suburbs from Bondi. They have the maddest fish burger! Always pumping!
Chicken salt is a national treasure in Australia, almost every fish and chip shop or service station or even restaurant have it as a salt, the closest brand I’ve found to the one you use in a fish and chip shop is the brand Krio Aroma, my old work used it for their chips,
Chicken salt on chips is everything. Some of the fish and chip shops here in torqay are magical. Right next to the ocean too
Chicken salt has a little more flavour than plain salt. A little added sweetness and chicken stocky flavour. I don't know if it's the same in the UK, but it's what they use on the chips at KFC here. In a lot of establishments in Australia, you actually have to specify if you don't want chicken salt, because otherwise they just assume. It's that popular.
You'd be lucky if KFC in the UK even put salt on their chips. They certainly don't use chicken salt!
In Fish and chip shops in Australia they have chicken salt and plain salt. I prefer plaint salt.
This has been a really amusing episode😂
Chicken salt is awesome, came about in South Australia I'm fairly certain and now a major part of fish and chips culture.
"Chicken Salt" another great South Australian invention. Sadly Hake is mostly school shark, but it tastes nice, also called Butter Fish.
Chips, Potato Scallops, Battered Sav and a Marathon Spring Roll with Chicken salt. Heaven.
Lots of British backpackers in the Clovelly/Randwick area, so the deep-fried Mars Bar is a guaranteed seller.
Fish and Chips have certainly changed over the years as mostly it was flake ( shark) but nowadays you can have Barramundi , Flat Head , Hoki , Basa , Cod for an example - Beer Batter and or Traditional Batters plus plain or Chicken Salt - Even can come with a salad.
I think it's how long it is cooked in the oil as most Australians like their fish with a crispy outside and soft meaty inside - Lemon and Vinegar on the fish as well
Chips can be crispy throughout or crispy on the outside and soft inside with other condiments put on them other than salt or served in separate bowls - Tomato Sauce / Vinegar and even Gravy
The origin of old school Aussie fish ‘n chip shops is usually attributed to Greek migrants who started these Takeaways back in the ‘50s and ‘60s. These days it’s rare to find an OG Greek-owned fish ‘n chip shop … but they do exist. The Greeks and their descendants have moved on to other business ventures.