What else should fish 'n' chip shops sell?

[Poacher]

I would have thought you'd be in favour of rabbits and pheasants?

I have a ready market for those. Anyway, they're not particularly suitable for fast food outlets; scallops take next to no time to cook, while pheasants and rabbits need prolonged slow cooking to get the best out of them.

 

[Markymark]

Good God, no man! Pheasant should always be served rare....

And peasants should be served in McDonalds.

 

[Poacher]

Good God, no man! Pheasant should always be served rare....

They're certainly edible when served rare (presumably roasted?), but I said "to get the best out of them". This involves slow cooking in an appropriate sauce.
I'd guess you're not familiar with the wide variety of internal parasites which can infest pheasants and can survive the kind of cooking you prefer?

Oh, and I don't recommend long hanging. Get the evidence consumed ASAP, I reckon.

 

[raleighnut]

^^^^^^^^+1

 

[User482]

I've been cooking game for years...

...badly, if you think pheasant should always be served rare.

 

[User482]

Unless it is in a pie it should be (you could possibly get away with medium rare).

@Poacher is on the money: slow cooking through braising, casserole or pot roast works brilliantly for whole birds. My personal favourite is a pot roast whole pheasant (or partridge) with some liquid and fat, usually chorizo and white wine, but bacon, port, cider, etc also work well. Reduce the sauce while you're resting the bird.

 

[Buck]

What would you like to see on offer the next time you go into a chippy?

Bikes.
Plus wicker baskets for said bikes to place F&C in whilst cycling home

 

[T4tomo]

@Poacher is on the money: slow cooking through braising, casserole or pot roast works brilliantly for whole birds. My personal favourite is a pot roast whole pheasant (or partridge) with some liquid and fat, usually chorizo and white wine, but bacon, port, cider, etc also work well. Reduce the sauce while you're resting the bird.

Agree partridge and grouse are good roasted and hence fine to have slightly rare, ditto snipe woodcock quail etc.

Partridge I like to confit the legs and then pan fry the breasts for a minute or so each side

But pheasant is better in a pie or casserole, slow cooked

 

[Andrew_P]

Sea Bass Burgers

 

[ozboz]

I would like to see Bratwurst in some Chippie's , charcoal cooked , the was the staple diet of many Squaddies in Germany , nicer than saveloy in my book , some of the vans used to sell currywurst also ,

 

[MontyVeda]

my local chippery does "the ultimate fish finger sandwich" ...

Just had one... it was epic! ...and not the perfectly rectangular fish fingers either, three battered bits of cod on a bed of mushy peas, topped with home made tartar sauce on a 12" roll