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I’m in the uk. When I was young, sometimes when I used to go to the fish and chips shop i used to have what I think was fish and chips but in a sausage type shape as you can see in the picture. Actually I think that’s probably the same item.

I remember it had its own taste compared to the regular cod and chips but I could be wrong - this could just be regular cod and chips but in a sausage shape which made it feel like a different item.

I don’t see this in traditional fish and chip shops anymore. Do you know what’s it’s called and if it was a specific type of fish, or is it just regular tasting fish and chips but the fish has been prepared in a sausage shape?

The batter was like normal batter I’m fish and chips and the size and shape was more like battered sausage.

Thanks.

James Wilson
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3 Answers3

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While cod is probably “the” fish for fish and chips, some places will have a wider menu choices with different kinds of white fish, e.g. haddock, pollock or even plaice.

Different fish species will yield different shaped fillets (plaice being an extreme example), for large fish the filets are cut into smaller pieces and depending on where the piece originates, the filets can be thicker (giving you a more stick- or sausage-like shape when battered and fried) or flatter. The cross-section in your photo shows that the fish came from a rather larger animal, as evidenced by the few large flakes in the flesh. The shape hints at either a back filet (which are more rectangular than the belly side) and/or at being cut longitudinally from a larger piece.

So if you always get cod these days, try another fish and see which one fits the taste you remember from your childhood or prefer today.

Stephie
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This is simply cut-up fish. It gets frozen into big block, cut-up, and breaded. The name for it is fish finger.

Here is a description from a company that produces this as a convenience food for home customers. The description is in German, but even if you don't speak it, the pictures might give you a better understanding. https://www.iglo.de/ernaehrung/fisch/fischstaebchen/herstellung

rumtscho
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to me it just looks like the fish was sliced horizontally and this is the thick half. i have done it that way and this is exactly how it comes out.

Antoine Michaels
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