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Brief History of Fish and Chips and Recipe

Updated: Jun 10




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!

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