When Tim and Helen Korinth moved to the U.S. nearly 20 years ago, there was one big thing the England natives missed: fish and chips. Everywhere they tried was a disappointment, so they decided to make their own. They progressed from serving family and friends to hosting pop-ups under the name Scrumptious Fish and Chips, recently adding a food trailer to serve more at local breweries.
Since their fish is beer battered, the recipe changes based on what beer is available at each brewery. Coupled with hand-cut chips, homemade tartar sauce and curry ketchup, the Korinths are bringing the chippy to Santa Cruz with a fresh, local, sustainable spin on the British classic.
Do you notice a difference in the types of beer you use depending on the brewery?
TIM KORINTH: There is a slight difference in saltiness, but the main difference is in the color of the batter. We typically use an amber ale. That gives the batter a nice golden color.
Do you miss the fish and chips from home?
I go back to English once or twice a year, and maybe I’m a bit biased, but I think mine are better. People are starting to cut corners. I try to make everything to order from scratch. We use Pacific Cod, and it’s about making the freshest, best product that I can.
Are you expanding the menu? Where are the mushy peas?
We just added mushy peas, and I’m doing a pickled onion now too. When you go into fish and chip shops in the U.K., there is a big jar of pickled onions. We have also just added British bangers for those who don’t like fish. We can do it naked or battered in the same batter as the fish.