Fish and Chips: A guide to a Beloved British Dish

When you think about Great Britain, what comes to your mind? Probably the footballing culture, the pubs, the accent, and obviously “Fish and Chips”. Fish and Chips has become synonymous with the vibrant British culture. Let’s dive deeper into its origins and how you can enjoy this delicious meal at the comfort of your home.

History and Origins

The iconic dish originated in the UK in the 19th century. One of the few foods not rationed in the UK during World War II, fish and chips has become an essential component of the working class diet and popular culture (Walton, 1989). The first fish and chips shop is said to have been opened by Joseph Malin, a Jewish immigrant in London in 1860.

Key Components

Fish: Traditionally cod, haddock, or plaice, but other white fish can be used.

Batter: A light, crispy batter made from flour, water, and sometimes beer or other liquids.

Chips: Thick-cut potatoes.

Ingredients (Serves 2 people)

For the Fish:

• 4 cod or haddock fillets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cold beer
• Vegetable oil for frying

For the Chips:

• 2 large potatoes
• Vegetable oil for frying
• Salt

Instructions

Prepare the Fish:

1. Pat the fish fillets dry with paper towels.
2. In a bowl, whisk together flour, baking powder, salt, and pepper.
3. Gradually add cold beer to the flour mixture, whisking until you have a smooth batter.
4. Heat enough vegetable oil in a deep fryer or large pot to reach a temperature of 375°F (190°C).

Prepare the Chips:

1. Peel and cut potatoes into thick chips.
2. Soak the chips in cold water for 30 minutes to remove excess starch.
3. Drain the chips and pat them dry with paper towels.

Cook the Fish:

1. Dip each fish fillet into the batter, allowing excess batter to drip off.
2. Carefully lower the coated fish into the hot oil and fry until golden brown and cooked through, about 5-7 minutes.
3. Remove the fish from the oil and drain on paper towels.

Cook the Chips:

1. Fry the chips in batches until golden brown and crispy, about 5-7 minutes.
2. Drain the chips on paper towels and season with salt. And voila, enjoy the food at the comfort of your home.

Did You Know?

• In modern British slang, “Chippy” is used to refer to the shop that sells the Fish and Chips.
• For crispy fish, let the battered fish rest for a few minutes before frying.
• For perfect chips, make sure the potatoes are completely dry before frying.

Reference: Walton, J.K. (1989). Fish and chips and the British working class, 1870-1930. Journal of social history, 23 (2), 143-266. https://www.jstor.org/stable/3787879.