Heading back to Pattaya soon and i luv my fish n chips,

 

Probably only Aussies will know what im talking about but i luv potato scallops,chiko rolls and dagwood dogs / pluto pups ( frankfurt on a stick with batter) but never seen those in pattaya 

 

I use to like Simons at jomtien but i think its closed

 

Last time i was in Pattaya I headed over to the Jolly Roger in Soi Lengkee only to find out it changed hands and was owned by a farang and his thai girlfriend who were doing the ironing on the dining tables,wasnt overly keen on the food and told them .

 

I guess a lot have closed up 

 

Any goods ones that you can reccomend 

Too many are attempting to keep the price down and serve up some mystery cheap fish, particularly pub type places. You say the Jolly Roger, but methinks you mean The Jolly Friar. That used to be my choice to get proper cod, but I too was a little disappointed last visit. 

 

"Every Day is Fryday"

 

New Plaza, North side, 2nd Rd end.

 

 

Yes the Jolly Friar, last time i went it it had changed hands and according to the thai family doing ironing  on the dining tables a farang had purchased it,putting the thai family in charge who had no idea how to cook fish & chips 

 

Another one years ago that was good was “ oh my cod !

British Fish & chips on the Darkside was not too bad 

 

Everyone has opinion what makes good fish & chips, to me its good batter,good chunky white meat, and plenty of salt 

 

I use to get sick sometimes eating from the old Simons because ithink they used or reused the old coooking oil,

 

 

 

 

2 hours ago, georgegeorgia said:

Heading back to Pattaya soon and i luv my fish n chips,

You are coming to the wrong place.

 

Potatoes: imported.

Nice fish suitable for deep-frying in batter: imported.

Decent cooking oil: imported.

Flour for batter: imported.

 

Any good plate of fish and chips here would cost the earth, and the demand here is more for cheap than for good.

How about cheese and tomato toasties to tide you over till you get back home?

2 hours ago, MJKT2014 said:

How about cheese and tomato toasties to tide you over till you get back home?

Love cheese n tomato toasties ,with ham ,grilled cheese ,yum !

3 hours ago, Enoon said:

 

"Every Day is Fryday"

 

New Plaza, North side, 2nd Rd end.

 

 

I second this - excellent 

Ive taught myself to make battered savs, dagwood dogs and potato scallops. Dagwood dogs and battered savs nice thick soft batter. Potatoes here are excellent as is soy bean oil. I can cook spring rolls too but dont know how they do that nice coating on the chicko rolls. Filling is a lot of cabbage, carrot and some chicken mince. I used to like the big spring rolls (horses dongers lol) from the old school chinese back home. Always suspected filling was scrapings off the half finished plates but boy they tasted good. I miss Chinese food (Aussie style) more than anything ????

We are not exactly talking about Atlantic Cod here. They use fish that we have never heard of, raised on a very toxic fish farm. Pangasius? What the hell? No wonder it does not taste like much. Very hard to find really good wild fish in Thailand. Also, they use very toxic oil like soybean oil, for the chips and fish. Might taste ok, but it will harden your arteries in just a few years time. 

4 hours ago, KittenKong said:

You are coming to the wrong place.

 

Potatoes: imported.

Nice fish suitable for deep-frying in batter: imported.

Decent cooking oil: imported.

Flour for batter: imported.

 

Any good plate of fish and chips here would cost the earth, and the demand here is more for cheap than for good.

 

 

 

..... or, demand is for the best cooked acceptable alternative to the real thing.... (after all Chang and LEO are not real proper beers).

 

Welcome Inn scores well for me and the food stall on soi LK Metro next to Chow Mein Charlie serves a decent piece of fish - just get her to cook it a tad longer "suk suk" for a crispy batter. For reasonable food at very fair prices Cheap Charlies comes up trumps.

Fish and chips cart in soi LK Metro near to the soi Buk exit...couple of tables for sit down and scallops at 10 baht a go and quite large...enjoy

The Haddock & Chips special (225 baht) at Nickys on Soi Buakhao, is as good as I can get in the UK.

5 minutes ago, TaaSaparot said:

The Haddock & Chips special (225 baht) at Nickys on Soi Buakhao, is as good as I can get in the UK.

I had that there twice. First time great. Second time soggy fish texture. Inconsistency is consistently a problem here. Yes, I ordered the haddock both times. They also have cod. Don't remember if they sell the common trash fish or not for cheaper, but probably. 

7 hours ago, Jingthing said:

 Don't remember if they sell the common trash fish or not for cheaper, but probably. 

"common trash fish" you come across as an arrogant person with that comment....perhaps this is all some can afford with the current exchange rates....no need for it,leave it out

2 minutes ago, petermik said:

"common trash fish" you come across as an arrogant person with that comment....perhaps this is all some can afford with the current exchange rates....no need for it,leave it out

Whether you can afford better or not, it's pretty awful.

What pisses me off sometimes is paying for the higher end fish and having it still taste like the trash fish. 

1 hour ago, petermik said:

Fish and chips cart in soi LK Metro near to the soi Buk exit...couple of tables for sit down and scallops at 10 baht a go and quite large...enjoy

 

 

As said,  next to Chow Mein Charlie and opposite Sugar Sugar Go-Go bar.

4 hours ago, smedly said:

I second this - excellent 

 

 

..... if Liam is cooking.....

What is the fish they usually use in Australia}

isnt it the vietnamese catfish?

why cant they use that in Thailand?

 

what is the fish they use in Thailand?

 

also regarding the chips ( not fries) where are they from?

Why not make it yourself?

2 minutes ago, Matzzon said:

Why not make it yourself?

I would luv to actually,not sure how to make the potato scallops though.

might have to look on Youtube i guess

17 minutes ago, georgegeorgia said:

I would luv to actually,not sure how to make the potato scallops though.

might have to look on Youtube i guess

Try this:

 

http://www.goodfoodgourmet.com/appetizers/aussie-potato-cakes-part-1/

 

https://tastykitchen.com/recipes/sidedishes/australian-potato-scallops/

 

https://www.bestrecipes.com.au/recipes/potato-scallops-recipe/3xght0bo

 

Maybe 1 of them might be the right one for you.

A baiting post and a reply have been removed

3 hours ago, spidermike007 said:

We are not exactly talking about Atlantic Cod here. They use fish that we have never heard of, raised on a very toxic fish farm. Pangasius? What the hell? No wonder it does not taste like much. Very hard to find really good wild fish in Thailand. Also, they use very toxic oil like soybean oil, for the chips and fish. Might taste ok, but it will harden your arteries in just a few years time. 

Now what you mean but I do fry my own fish and chips, usually every Friday.  Beer batter of course and I used to use imported North Sea cod from villa but that got to be a stupid price and tend to use Hoki now. Nothing like cod  but to me it tastes ok and it is not from Japan.  And the reason I mention Japan is I would not buy any of their sea food.

55 minutes ago, georgegeorgia said:

I would luv to actually,not sure how to make the potato scallops though.

might have to look on Youtube i guess

Really easy mate. Get a cup of plain flour and add a teaspoon baking powder and a good pinch of salt (or just use self raising). Stir the batter while adding water to the consistency of sloppy cement. Not too thin.

 

Put your oil on and get nice and hot. While you are doing that slice a potato side on on about 5mm (1/4" slices). No need to peel but wash potato of course. Put the slices face down in a microwave container with a basket with a little water but preferably not covering the potato. I microwave these for 4.5 seconds on high power. Take the lid off and let them sit for a minute or so. Then you just use tongs to get them out of the microwave basket and dunk in the batter and straight into the hot oil. You have to be careful you don't break the potato up. I say 4.5 minutes because that works perfectly for me at home. They are 80% cooked but can still handle them without falling apart. Cook until golden brown or about 4 minutes. Perfect, soft and crunchy every time.

 

Only secret to Dagwood dogs or battered save use same batter but add more baking powder. About 3 teaspoons and make it really thick. Needs a really good mix up and use good quality dogs. I actually put the batter in a tall glass. Put the dogs in to coat and roll them as you take them out and straight into the oil. Really nice. get a really thick soft batter coating like at the fairs and markets back home. Dunk in heaps of sauce and you'll feel like you're back home ????

 

 

 

 

6 minutes ago, geoffbezoz said:

And the reason I mention Japan is I would not buy any of their sea food.

Keeps fresh for years without refrigeration 

Just now, CGW said:

Keeps fresh for years without refrigeration 

And depending where they caught it it glows in the dark ????????

I used to buy the frozen real cod fillets from Makro and make my own, came out pretty tasty but unfortunately the fillets are tiny, thin and watery.

That whole live fish they sell at the markets should be good. Black bream type fish. I think it is Tilapia, similar to a bream. The texture is really good and as it's alive as fresh as you can get but same as the prawns here would come from a farm and lack flavour. Having said that would be better than anything frozen surely. I would fillet it, season with salt and pepper and leave in the fridge for a day. It wont be nice and flaky like cod but should be nice. They sell Barramundi in Makro too and it isn't terribly expensive. I don't think the Asians like nice white fish similar to they don't like chicken breast

19 hours ago, spidermike007 said:

Also, they use very toxic oil like soybean oil, for the chips and fish.

I would expect them to use what is cheapest, which is usually Palm Oil.