Fish and Chips is a famous British dish consisting of deep fried battered fish served along with potato chips which are also deep fried in oil or lard. The fish is usually coated with breadcrumbs with cod, plaice and haddock being used for making the dish commonly.

The fish based dish had also gained immense popularity in the commonwealth countries of Australia, Canada and New Zealand. It has only recently begun to be appreciated in the United States of America where it had been introduced by the Canadian and Ireland expatriates. However, the dish is usually enjoyed in America during Lent when eating of meat is forbidden. Statistics reveal that almost 25% of the white fish sold in UK goes into making this popular dish along with 10% of the potatoes produced in the country.

Exclusive fish restaurants selling the dish became common all across the England, Scotland and Ireland in the 19th century.

Seaside resorts have a huge number of “fish N chips” shops where British families eat their meals on weekends and holidays.

There have been numerous competitions held with monetary awards given to the proprietor of the best fish and chips dish in Britain and Ireland.

Origin of the Fish And Chips Recipe

The simple dish of fried fish served along with potato crisps became hugely popular with the working class of Great Britain during the 19th century when the port cities of the country were connected to the other areas through railways. The method of trawl fishing also developed during that period making it easier for the fishermen to entrap huge catchments of fish at one go.

The first shop selling the fish dish was owned by Joseph Malin, a Jew who served the battered fish and chips together in the Jewish style. It started operating in 1860. Such establishments are known as chippy or chippers in the modern British parlance. The dish was not subjected to rationing during the World War making it gain in popularity. The traditional way to pack the dish was to wrap it in two newspapers.

The Fish Labelling Regulations formulated in 2003 require the establishment to name the fish used instead of using the general term.

Fish And Chips Recipe: Ingredients and Preparation Overview

A flour and water based batter along with a piece of cod or haddock are the only ingredients required to fry the fish. Vegetable oil is used as the frying medium at present although most vendors in the Northern part of England and Ireland persist in their use of drippings or lard which makes the flavor a little different from the vegetable oil fried product.

The accompanying chips are predominantly prepared with potatoes which are cut into thick slab like shapes. They are thicker than the conventional American French fries and absorb much less oil.

Some recipes recommend using beer in the batter which is a substitute for water. The alcohol changes the color of the fries to orange-brown and makes the texture of the fry batter much lighter. The taste of alcohol does not linger in the fries as they get evaporated completely. Milk is also frequently substituted for water in the batter giving the fries a slightly sweetish taste. 

Fish And Chips: Serving Suggestions

• Salt and Vinegar is the traditional accompaniment to the dish. Malt vinegar and onion vinegar are variations that are frequently used as well. It forms a part of festive menu for St. George's day. It is best eaten outdoors sprimkled with salt and seasonings. Vinaigrette can  also be drizzled on the fish. It can be accompanied with mushy peas. 

• A side serving of mushy peas or a cucumber salad are common accompaniments in England.

• The pubs and small restaurants usually serve the fish and chips with a wedge of lemon only.

• The eateries of Wales, Northern England, and Ireland pour sweet or chili sauce over the dish just before serving. A brown gravy is also one of the accompaniments that has become popular in these areas.

• Sottensauce or a combination of salt and sauce is sprinkled over the dish in Edinburgh.

• Chicken salt and tomato sauce are the standard accompaniments with the fried dish in Australia and New Zealand.

• The Canadians prefer to eat it with Coleslaw while it is served with green salad and tartar sauce across the United States of America.

Fish and Chips Outlets

Fish and chips are sold by:-

• Small eateries and take-aways in Australia and New Zealand.

• American chain restaurants and eateries specializing in seafood usually include the dish in their menus.

• Mobile vans and traditional fish shops with names that are puns for the fried dish are popular in England.

Health and Nutrition Facts

Regular fish and chips

Serving size - 1 fish and 100 g chips

Calories - 605 cal, Fat - 34 g, Saturated fat - 8.5 g, Sodium - 1275 mg, Total Carbohydrate - 68 g, Protein - 20 g

• Fish and chips are very high in calories and fat. The amount of fat in one serving constitutes to 55% of the days recommended dietary allowance. 
• High fat can lead to obesity, cardiovascular diseases and it can also increase the risk of stroke. 
• It is extremely high in sodium. It can lead to hypertension and increased blood pressure. 
• This dish is very high in good quality protein. 
• A healthier way to make this dish is to bake it than deep frying it. It can be done coating the fish with bread crumbs and seasonings and then baking it. Minimal oil can be used to coat the fish. Chips can also be made by coating it with oil and then baking it in the oven. This not only reduces the fat content but also the calorific value of the dish. 

Oven baked fish and chips

Serving size - 1 fish and 100 g chips

Calories - 250 cal, Fat - 7 g, Protein 0 20 g, Carbohydrate - 68 g

• The baked variant is nearly half in calories. There is a drastic reduction in fat as well. This also reduces the chances of trans fat formation.

Trivia

Fish and chips training courses are offered by the “National Federation of Fish Friers” in Great Britain.