Fish and chips
(Fish supper)
Most Brits would agree that there is nothing more British than fish and chips. This comforting, widely loved national dish consists of a freshly fried, hot, white fish fillet and large, sliced and fried potatoes. Cod, haddock, and flounder are the most common types of fish that is fried for the dish, and the customers can choose which type of fish they want, with cod being the most popular choice.
The fillets get dipped in a batter made from eggs, milk, and flour, and are then fried in oil, lard, or beef drippings along with the potatoes. The origins of this dish go back to the 17th century, when potatoes were fried as a substitute for fish in the winter months, while fried fish was introduced into the country by Jewish refugees.
Fish and chips are a favorite takeaway dish, with numerous chippies (fish and chips shops) popping up all over the country and offering a few accompaniments and sides, such as salt, vinegar, mushy peas, curry sauce, ketchup, brown sauce, and a cup of sweet, milky tea.
Traditionally, the dish is served wrapped in greaseproof paper and a layer of newspaper in order to make eating outside easier, and if you want to do as the Brits do, it is the only acceptable way to eat it. Interestingly, in Yorkshire, a cup of tea is the perfect beverage pairing for fish and chips.
Types of Fish and chips
Pairing tips
English pale ale
English pale ale is an incredibly versatile beer style that first originated when breweries started to use pale barley malt, which resulted in brews that were ... Read more
Belgian pale ale
Belgian pale ale is an approachable and easy-drinking beer style with a medium body that shows a good balance of malt, hops, and alcohol. It is a malt-forward ... Read more
Cask ale
Cask ale, also known as real ale, is a traditional type of beer made with natural ingredients and served directly from the vessel in which it was fermented.... Read more
English India pale ale
English India pale ale is to some extent more traditional version of the classic India pale ale style. The examples of the style typically range from golden amber ... Read more
Serve with
Mushy Peas
Traditionally served with roast leg of lamb in Ireland and fish and chips in England, mushy peas are prepared by boiling marrowfat peas with soda bicarbonate, resulting ... Read more
Barm cake
Barm cake is a traditional bread roll originating from North West England. These soft rolls are usually topped with flour before baking, and in the past, they were usually ... Read more
Sauce tartare
Sauce tartare is a mayonnaise-based sauce that most likely originated in France. The creamy base is traditionally made with mayonnaise, though some variations occasionally ... Read more
Sarson's malt vinegar
Sarson’s malt vinegar is a traditionally brewed and matured malt vinegar that’s produced in Manchester. This type of malt vinegar is made with a combination ... Read more
Recipe variations
Fish and Chips
READY IN 1h 10minThe following recipe is for fish and chips prepared somewhat in a traditional manner, the exception being the potato chips that are baked instead of fried. This recipe also has instructions on how to make mushy peas, a classic accompaniment to fish and chips. One tip — you should prepare the potatoes one to two hours ahead of time so that they can be ready for serving at the same time as the peas and the fish fillets.
Beer-Battered Fish and Chips
READY IN 1hIn this variant, the fish is coated in a beer batter before it's fried, resulting in lots of crunch once fried. The potatoes can be fried using a fryer or in a regular pan but should be fried twice for a crispier texture. When frying, make sure that the oil is at the right temperature with the help of a thermometer.
Fish and chips Authentic recipe
The following recipe is for fish and chips prepared somewhat in a traditional manner, the exception being the potato chips that are baked instead of fried. This recipe also has instructions on how to make mushy peas, a classic accompaniment to fish and chips. One tip — you should prepare the potatoes one to two hours ahead of time so that they can be ready for serving at the same time as the peas and the fish fillets.
WHERE TO EAT The best Fish and chips in the world (according to food experts)
Fish and chips festivals
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