VOTED our favourite double act, this classic British staple hasn’t always enjoyed its perfect pairing status
Britain's fried favourite is the ultimate fast food meal of all time [POSED BY MODEL/GETTY]It’s thought chipped, fried potatoes originated in Belgium, while pescado frito (fried fish) was a Spanish import. It was sold by street vendors from huge trays slung around their necks.
Joseph Malin from London and John Lees from Mossley, near Manchester, both claimed to have been the first to have the inspired idea of serving fish and chips together, in about 1860.
In the following decade fish and chip shops spread like wildfire. The dish, which was hot, cheap and nutritious, became a working-class staple and was especially popular with factory workers.
The first sit-down fish and chip restaurant was opened by Sam Isaacs in 1896 in Whitechapel, London, serving fish and chips, bread, butter and tea, all for 9d.
Workers loved the idea of emulating “posh people” by eating affordable fish and chips with all the trappings of fine dining – white table cloths, cutlery and china plates.
Isaacs’ slogan was “this is the plaice”. However, the rich often looked down on fish and chips as unhealthy and a waste of working-class families’ limited resources.
In the early 20th century the shops became known as saloons and the growth of trawling in the North Sea provided bountiful supplies of white fish. Seaside resorts capitalised on the booming demand for fish and chips, while the growing rail network also meant fish could be transported quickly from ports such as Grimsby to the industrial heartlands. It meant the old adage “never eat fish and chips if you can’t see the sea” became obsolete.
The number of fish and chip shops peaked at 35,000 in 1927. By this time there was an outlet on almost every street corner. In 1928 Britain’s most famous chip-shop owner Harry Ramsden first started frying in Guiseley, West Yorkshire.
During the Second World War Winston Churchill recognised the crucial role of fish and chips, referring to them as “good companions”. Fish and chips were two of the few foods not subject to rationing because the government feared the dish was so embedded in the nation’s culture that any limit would damage morale.
British soldiers identified one another during the D-Day landings by calling the word fish. The response was chips, signifying an ally.
The origins of mushy peas as the perfect accompaniment probably dates back to the 1970s. The side order is made by soaking dried marrowfat peas in water and baking soda, with a little mint, to produce a thick soupy texture.
Paul McCartney was a fan of fish suppers before he became a vegetarian [REX]Pinching a partner’s chips is the biggest cause of rows between couples in restaurants.
EU rules mean the term fish and chips is gradually disappearing from menus. These days restaurants are meant to specify the precise type of fish rather than using the more vague description, which could include any fish including cheaper substitutes such as pollock and coley.
Wrapping fish and chips in newspaper fell foul of health and safety watchdogs in the 1980s.
Actress Kate Winslet and footballers Wayne Rooney and John Terry all served fish and chips at their weddings. Sir Paul McCartney used to love tucking into the national dish before he became a vegetarian. Michael Jackson liked his with mushy peas, while Michelle Obama treated her daughters to a fish supper during a visit to London in 2009.
The National Federation of Fish Friers, based in Leeds, runs three-day courses for aspiring chip shop owners. It has helped export this British tradition all over the world.
The Chinese like theirs sprinkled with sugar while New York has four British-style fish and chip shops.
Fish and chip shops account for about 10 per cent of the nation’s potato crop and 30 per cent of all the white fish sold in the UK. The industry is worth approximately £1.2billion a year and employs 61,000 workers. Britons consume 382 million portions of fish and chips every year – that’s about six for each adult and child in the country.
Despite dwindling stocks cod is still the most popular fish served with chips, at more than 60 per cent, with haddock next at 25 per cent. In Northern Ireland whiting is more likely to be sold, while some chippies in the north of England still serve “scraps” – the bits of batter that have become detached during frying.
The notorious deep-fried Mars bar is thought to have originated in Stonehaven, near Aberdeen, in 1985. Chips with gravy is most popular in northern England.
In one survey fish and chips beat frying bacon as the nation’s favourite smell.
The world’s largest portion of fish and chips was served up by Scawbsy Fisheries in Doncaster. The massive battered cod weighed in at 33lb (15kg) and was accompanied by 64lb (29kg) of chips. The record for wrapping chips is held by Steph Celik of Blue Whale fish and chip shop in Maltby, South Yorkshire. She managed to wrap five 350g portions in just 58 seconds. The longest serving fish fryer is thought to be 90-year-old Bettina Dawson of Moffatt Chippy in Dumfriesshire, who has been working in the family shop for 77 years.
The corny names of fish and chip shops have become as much a tradition as the dish itself. The Cod Father, A Salt and Battery, The Frying Scotsman and Oh My Cod are a few of the most cringeworthy.
Waste fat from fryers has become a fuel source used to power buses in many UK towns.
UK chippies traditionally use a simple flour and water mix to make batter, adding a little baking soda to make it bubble and perhaps a dash of vinegar. Other recipes may substitute beer or milk to create a tastier batter.
Aficionados say the batter should protect the fish during frying so it’s actually steamed. The fish should be flaky, rather than soggy which signifies the use of frozen rather than fresh fish.
A floury potato is best because waxy ones can often result in greasy chips. The best varieties are said to be King Edward, Maris Piper and Sante.
No comments:
Post a Comment