Introduction of Fish and Chips in Britain
Fish and chips are made from deep-fried battered fish and deep fried chips. They are still Britain’s number one takeaway, regarded as the English National Dish, along with Roast Beef, Yorkshire Puddings, and Chicken Tikka Masala. A portion of fish and chips contains less fat and less calories than most other takeaways.
The History of Fish and Chips
Fish and chips have been the nation’s favorite for over 150 years. In the 16th century, deep-fried fish was first introduced into Britain by Jewish refugees from Portugal and Spain, and Chips arrived in Britain in the 18th century from France. No one knows precisely where or when fish and chips came together. It is said that Joseph Malin, a Jewish immigrant, opened the first fish and chip shop in London in 1860.
In the 1930’s, there were 35,000 shops in Britain, and now there are around 11,000. You can also find fish and chip shops in the rest of the world, especially in coastal regions of Spain.
How To Make Best Quality Fish And Chips
With so popular the fish and chips is, do you know how to make the perfect fish and chips?
Which Fish To Use
Cod is the UK’s favorite fish, accounting for 61.5% of total consumption. Haddock at 25% is the second favorite fish. Other kinds of fish, such as whiting, skate, and huss are also used.
Which Potato To Choose
The floury potato is best as the waxy potatoes will result in greasy chips. The best varieties are King Edward , Maris Piper and Sante. Almost one forth of British potatoes are used to make chips.
What Fat To Fry
The traditional fat used is beef dripping or lard, giving a crispier and tastier chip and fish batter. However, vegetable oil, such as peanut oil now predominate. The oil must be clean and maintain 185°C.
In the United Kingdom and Ireland, salt and vinegar is traditionally sprinkled over fish and chips when served. Very few Britons have adopted mayonnaise with fish and chips.
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