Introduction
What to expect
Crispy battered white fish served with thick-cut fried potatoes and malt vinegar.
The story
Behind the recipe
Fish and chips originated in England in the 19th century. The dish combines battered and fried fish with deep-fried chips, becoming a staple takeaway food. Fish-and-chip shops first appeared in the 1860s, and by 1910 there were over 25,000 in the UK. The tradition of eating fried fish was influenced by Spanish and Portuguese Jewish immigrants who arrived as early as the 16th century. Deep-fried chips emerged around the same period. The British government protected fish and chips during both World Wars, recognizing its importance for national morale.
Method
Instructions
-
1
Cut potatoes into thick chips and soak in cold water for 20 minutes.
-
2
Mix flour, baking powder, salt, and cold beer into a light batter.
-
3
Heat oil to 160C and fry chips until tender but pale.
-
4
Raise oil to 190C and fry chips again until golden and crisp.
-
5
Pat fish dry, dredge in seasoned flour, then dip into batter.
-
6
Fry fish in batches at 180C until coating is crisp and fish flakes easily.
-
7
Drain fish and chips on paper towels and sprinkle with salt.
-
8
Serve hot with malt vinegar and lemon wedges.
Adaptations