Brief History of Fish and Chips
Origins:
Fish and chips is a traditional British dish that dates back to the 19th century. The combination of fried fish and fried potatoes has distinct origins:
1. Fried Fish:
• Jewish immigrants from Portugal and Spain introduced fried fish to Britain. By the early 19th century, fried fish was popular among London’s Jewish communities.
2. Chips:
• The origin of chips is less clear but likely began in France or Belgium, where fried potato strips were common.
The First Fish and Chip Shops:
• The first recorded fish and chip shop was opened by Joseph Malin, a Jewish immigrant, in East London around 1860.
• In the north of England, John Lees started selling fish and chips out of a wooden hut in Mossley, near Oldham, in 1863.
Popularity:
• The dish quickly became popular among the working class due to its affordability and nutritional value.
• By the late 19th century, fish and chip shops were common across Britain.
• During World War I and World War II, fish and chips were not rationed and became a symbol of comfort and normalcy.
Classic Fish and Chips Recipe
Ingredients
• For the Fish:
• 4 pieces of white fish fillets (e.g., cod, haddock, or plaice)
• 1 cup all-purpose flour
• 1 cup cold sparkling water (or beer for a beer batter)
• 1 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying (vegetable or sunflower oil)
• For the Chips:
• 4 large potatoes (e.g., Maris Piper or Russet)
• Oil for frying
• Salt to taste
Instructions
For the Chips:
1. Prepare the Potatoes:
• Peel the potatoes and cut them into thick strips.
• Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
2. First Fry:
• Heat the oil in a deep fryer or a large pot to 130°C (265°F).
• Drain and pat dry the potatoes.
• Fry the potatoes in batches for about 5-6 minutes until soft but not colored. Remove and drain on paper towels.
3. Second Fry:
• Increase the oil temperature to 180°C (350°F).
• Fry the potatoes again in batches until golden and crisp, about 2-3 minutes.
• Drain on paper towels and season with salt.
For the Fish:
1. Prepare the Batter:
• In a bowl, mix the flour, baking powder, salt, and pepper.
• Gradually whisk in the cold sparkling water (or beer) until the batter is smooth and slightly thick.
2. Fry the Fish:
• Pat the fish fillets dry and season with salt and pepper.
• Dredge each fillet in a little flour to coat lightly, shaking off excess.
• Dip the fillets into the batter, ensuring they are fully coated.
• Carefully lower the fillets into the hot oil (180°C/350°F) and fry until golden brown and crisp, about 4-5 minutes.
• Remove and drain on paper towels.
Serving:
• Serve the fish and chips hot with a wedge of lemon, tartar sauce, and mushy peas if desired. Enjoy!