Fish and chips, a food review

A food review by: Lee Sonogan

(18th Century) Main course/Chips, fish


Fish N Chips are very popular. Fish and chips is a hot main meal from English origin consisting of fried battered fish and hot potato chips. It is a common take-away food and an early example of culinary fusion. Fish and chips first appeared in the 1860s; by 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000.

Fried fish was first brought to England by Western Sephardic Jews, and is considered the model for the fish element of the dish. Originally, Western Sephardic Jews settling in England in the 17th century would have prepared fried fish in a manner similar to Pescado frito, which is coated in a flour. Battered fish is first coated in flour then dipped into a batter consisting of flour mixed with liquid, usually water but sometimes beer.

In chip shops in the United Kingdom and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar, or the cheaper non-brewed condiment. In table-service restaurants and pubs, the dish is usually served with a slice of lemon for squeezing over the fish and salt, vinegar and sauces are available at the customer’s leisure.

The long-standing Roman Catholic tradition of not eating meat on Fridays, especially during Lent, and of substituting fish for meat on that day continues to influence habits even in predominantly Protestant, Anglican, semi-secular and secular societies. Friday night remains a traditional occasion for eating fish-and-chips.

Seafood just tastes better when it has been battered. I prefer battered fish over any over fish. Tartare sauce or the juice of a lemon piece works great with the chips and the fish meal. Every month I have this meal many times with different variations depending on the situation at night. I recommend this meal to everyone who likes the combination of seafood with chips and more.


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