FISH AND CHIPS

Fish and chips is a hot dish consisting of  fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them.

The pairing of fish and chips has long been considered a British staple. The irresistible combination of a hunk of battered cod resting atop a mound of steaming hot chips (French-fries in America) is the quintessential British comfort food. Whether eaten on a plastic tray on your lap in front of the “telly” or gobbled down from a makeshift paper cone on the way home from the pub, a meal of fish and chips is like a serving of deep fry nostalgia in the UK – and let’s not forget a sprinkling of salt and vinegar.

Fish and chip shops first appeared in the UK in the 1860s and by 1910 there were over 25,000 across the UK. By the 1930s there were over 35,000 shops, but by 2009 there were only approximately 10,000. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationingduring the wars, which further contributed to its popularity.

This is how fish and chips are eaten around the world:

• In Australia they like tartar sauce.
• In England it’s customary to use malt vinegar.
• In Belgium they prefer mayonnaise.
• In Scotland the tradition is brown sauce.
• In Denmark they like remoulade.
• In the U.S. we partner with the Aussies.

Tips for the Crunchiest Fish and Chips

• Use the freshest fish—When making this classic version, be sure to use the freshest cod, pollock, or haddock that you can find for the best results. Frozen fish is also fine, but make sure it is thoroughly defrosted and dried with paper towels first.
• Last-minute dip—Prepare the batter and dip the fish only at the last moment before plunging it into hot oil to fry. This way, you will always have a light and crisp snap to the batter.
• The best potato varieties—Use a floury potato for the chips. The best varieties are King Edward, Maris Piper, Sante, russet, and Yukon Gold.