Fish and chips (sometimes written "fish 'n' chips") is a popular take-away food Take-out or takeout , carry-out (in U.S. and Scottish English), take-away (in England, Australia, New Zealand, South Africa, Hong Kong and Ireland), parcel (in Pakistani English), or tapau (in Malaysian English and Singlish - from the Chinese "package it" 打包 da-bao), is food purchased at a restaurant for the purpose of being eaten that originated in the United Kingdom in 1858 or 1863.[1] It consists of deep-fried Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used fish A fish is any aquatic vertebrate animal that is covered with scales, and equipped with two sets of paired fins and several unpaired fins. Most fish are "cold-blooded", or ectothermic, allowing their body temperatures to vary as ambient temperatures change. Fish are abundant in most bodies of water. They can be found in nearly all aquatic (traditionally cod Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty, haddock The haddock or offshore hake is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish, widely fished commercially or plaice Plaice is a common name used for a group of flatfish. There are four species in the group, the European, American, Alaskan and scale-eye plaice) in batter Batter is a liquid mixture, usually based on one or more flours combined with liquids such as water, milk or eggs. Beer is a common component. Often a leavening agent is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour or breadcrumbs Breadcrumbs or bread crumbs are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods. They are documented in cookbooks as early as 1716. They are often confused with croutons, but are much smaller in size, with deep-fried chipped French fries , fries, or french-fried potatoes or, in the United Kingdom, Australia, Ireland and New Zealand, chips are thin strips of deep-fried potato. North Americans often refer to any elongated pieces of fried potatoes as fries, while in other parts of the world, long slices of fried potatoes are sometimes called fries to contrast them with (slab-cut) potatoes The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Despite being first introduced outside the Andes region four centuries ago,.

Popular tradition associates the dish with the United Kingdom and Ireland - to the point of becoming a cliché A cliché or cliche (pronounced /kliːʃeɪ/ in English, but /kli.ʃe/ (klee-shé) in French), is a saying, expression, idea, or element of an artistic work which has been overused to the point of losing its original meaning or effect, "played out", rendering it a stereotype, especially when at some earlier time it was considered; and fish and chips remains very popular in the UK and in areas colonised by British people in the 19th century, such as Australia, New Zealand, the United States and Canada. It has also been popular in the Faroe Islands b. ^ The Faeroes, Greenland and Iceland were formally Norwegian possessions until 1814 despite 400 years of Danish monarchy beforehand since the time it was introduced during the British occupation of the Faroe Islands in World War II The British occupation of the Faroe Islands in World War II, also known as "Operation Valentine," was implemented immediately following the German invasion of Denmark and Norway.[citation needed]

Contents

History

Service counter in a Dublin Dublin is the largest city (primate city) and the capital of Ireland. It is officially known in Irish as Baile Átha Cliath [bˠalʲə aːha klʲiəh] or Áth Cliath [aːh cliə(ɸ)]. The English name comes from the Irish Dubh Linn meaning "black pool". It is located near the midpoint of Ireland's east coast, at the mouth of the River, Ireland, fish-and-chip shop Fish and chips in a kebab shop in Helsinki Helsinki ( listen ; Swedish: Helsingfors, listen (help·info)) is the capital and largest city in Finland. It is in the southern part of Finland, on the shore of the Gulf of Finland, by the Baltic Sea. The population of the city of Helsinki is 584,420 (31 March 2010), making it the most populous municipality in Finland by a wide margin. Helsinki, Finland. Main article: British cuisine British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine means "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of

In the United Kingdom, fish and chips became a cheap food popular among the working classes Working class is a term used in the social sciences and in ordinary conversation to describe those employed in lower tier jobs , often extending to those in unemployment or otherwise possessing below-average material. Working classes are mainly found in industrialized economies and in urban areas of non-industrialized economies with the rapid development of trawl fishing Trawling is a method of fishing that involves pulling a large fishing net through the water behind one or more boats. The net that is used for trawling is called a trawl in the North Sea The North Sea is a marginal, epeiric sea on the European continental shelf. The Dover Strait and the English Channel in the south and the Norwegian Sea in the north connect it to the Atlantic Ocean. It is more than 970 kilometres long and 580 kilometres (360 mi) wide, with an area of around 750,000 square kilometres (290,000 sq mi). A large part in the second half of the nineteenth century.[2] There has been a long and arduous debate as to who first introduced the fried fish to the fried chip. There are records of fried fish being sold by street traders in the 1840s. They joined the already flourishing whelk sellers, tea and coffee stall keepers, sellers of muffins, eels, ginger beer, sheeps' trotters, hot potatoes and the newly arrived ice cream. The fish (usually bought from the surplus stocks of local fishmongers) was plaice or sole.It was dipped in flour and water, then shallow fried in oil, often accompanied by a slice of bread and sold for one penny. Deep-fried "chips" (slices or pieces of potato) as a dish, may have first appeared in Britain in about the same period: the OED The Oxford English Dictionary , published by the Oxford University Press, is a dictionary of the English language. Two fully-bound print editions of the OED have been published under its current name, in 1928 and 1989. As of December 2008[update], the editors had completed one quarter of a third edition notes as its earliest usage of "chips" in this sense the mention in Dickens Charles John Huffam Dickens was the most popular English novelist of the Victorian era, and one of the most popular of all time, responsible for some of English literature's most iconic characters' A Tale of Two Cities A Tale of Two Cities is a novel by Charles Dickens, set in London and Paris before and during the French Revolution. With 200 million copies sold, it is the most printed original English book, and among the most famous works of fiction (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil". (Note that Belgian tradition, as recorded in a manuscript of 1781, dates the frying of potatoes carved into the shape of fish back at least as far as 1680.)[3] In 1965 the Fish Friers Review made a second attempt (the first was in 1949) to discover the oldest Fish & Chip business in Britain. It was decided, after much debate, that the first fish and chip shop was opened in London by Jewish proprietor Joseph Malin[4] who married together "fish fried in the Jewish fashion"[5] with chips. There were cries from the North when this decision was made. It was believed by many that the trade was started in the North and that Lees' of Mossley in Lancashire was older than Malins'. In 1863 John Lees was selling pea soup with pigs' trotters in a small wooden hut. After a visit to Oldham, where he had seen a man selling 'French Style Chipped Potatoes', he decided to include them with his soup and trotters. There are other reasons for believing that Fish & Chips started in the North. A lady by the name of 'Granny' Duce is said to have owned several combined green-grocery and Fish & Chip shops in Bradford. In the mid 1860s she sold the businesses and moved to London where she started again, developing a chain of Fish Cafes & an Oldham man named Dyson, a tripe-dresser by trade, is said to have asked an iron foundry in Rochdale, to make a range for frying both Fish & Chips.[6]

The modern fish-and-chip shop ("chippy" or "chipper" in modern British slang[7][8]) originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. According to one story, fried-potato shops spreading south from Scotland merged with fried-fish shops spreading from southern England.[citation needed] Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron A cauldron or caldron is a large metal pot (kettle) for cooking and/or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger of cooking-fat Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words "oils", "fats",, heated by a coal fire. Insanitary by modern[update] standards, such establishments also emitted a smell associated with frying, which led to the authorities classifying fish-and-chip supply as an "offensive trade",[citation needed] a stigma retained until the interwar period The interwar period is understood, within recent Western culture, to be the period between the end of the First World War and the beginning of the Second World War. This is also called the period between the wars or interbellum. The industry overcame this reputation because during World War II Albania · Australia · Austria · Azerbaijan · Belarus · Belgium · Brazil · Bulgaria · Burma · Cambodia · Canada · Ceylon (Sri Lanka) · Channel Islands · China · Czechoslovakia · Denmark · Dutch East Indies · Egypt · Estonia · Finland · France · Germany · Gibraltar · Greece · Greenland · Hong Kong · Hungary · Iceland · fish and chips remained one of the few foods in the United Kingdom not subject to rationing Rationing in the United Kingdom is the series of food rationing policies put in place by the government of the United Kingdom during certain wartime periods of the 20th century.[9]

In the United Kingdom and Ireland, the Fish Labelling Regulations 2003[10] enact directive 2065/2001/EC and generally means that "fish" must be sold with the particular species named; so "cod and chips" not "fish and chips". The Food Standards Agency The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom. It is responsible for protecting public health in relation to food throughout the United Kingdom and is led by an appointed board that is intended to act in the public interest. Its headquarters are in London, opposite Holborn tube station, guidance excludes caterers A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events , workplaces, and downtown business districts from this;[11] but several local Trading Standards authorities and others do say it cannot be sold merely as "fish and chips".[12][13][14]

England

A blue plaque A blue plaque is a permanent sign installed in a public place to commemorate a link between that location and a famous person or event, serving as a historical marker. Commemorative plaque schemes exist in England ; Paris, France; Rome, Italy; Oslo, Norway; Dublin, Ireland; Northern Ireland; and the United States of America marking the first chip shop in Britain, in Oldham Oldham is a large town in Greater Manchester, England. It lies amid the Pennines on elevated ground between the rivers Irk and Medlock, 5.3 miles south-southeast of Rochdale, and 6.9 miles (11.1 km) northeast of the city of Manchester. Oldham is surrounded by several smaller settlements which together form the Metropolitan Borough of Oldham, of, Lancashire The history of Lancashire is thought to have begun with its founding in the 12th century. In the Domesday Book , some of its lands had been treated as part of Yorkshire. The area in between the rivers Mersey and Ribble (referred to in the Domesday Book as "Inter Ripam et Mersam") formed part of the returns for Cheshire. Once its initial

The dish became popular in wider circles in London and South East England in the middle of the 19th century (Charles Dickens Charles John Huffam Dickens was the most popular English novelist of the Victorian era, and one of the most popular of all time, responsible for some of English literature's most iconic characters mentions a "fried fish warehouse" in Oliver Twist Oliver Twist[note 1] is the second novel by English author Charles Dickens, published by Richard Bently in 1838. The story is about a kind and timid orphan boy Oliver Twist, who escapes from a workhouse and travels to London where he meets the Artful Dodger, leader of a gang of juvenile pickpockets. Oliver is led to the lair of their elderly, first published in 1838) whilst in the north of England a trade in deep-fried "chipped" potatoes developed. The first chip shop stood on the present site of Oldham Oldham is a large town in Greater Manchester, England. It lies amid the Pennines on elevated ground between the rivers Irk and Medlock, 5.3 miles south-southeast of Rochdale, and 6.9 miles (11.1 km) northeast of the city of Manchester. Oldham is surrounded by several smaller settlements which together form the Metropolitan Borough of Oldham, of's Tommyfield Market.[15] It remains unclear exactly when and where these two trades combined to become the fish-and-chip shop industry we know today[update]. Joseph Malin opened the first recorded combined fish-and-chip shop in London in 1860 or in 1865, while a Mr Lees pioneered the concept in the North of England in Mossley Mossley is a small town and civil parish within the Metropolitan Borough of Tameside, in Greater Manchester, England. The town is located in the upper section of the Tame valley in the foothills of the Pennines, 3 miles northeast of Ashton-under-Lyne and 8.9 miles (14.3 km) east of Manchester, Greater Manchester Greater Manchester is a metropolitan county in North West England, with a population of 2.57 million. It encompasses one of the largest metropolitan areas in the United Kingdom and comprises ten metropolitan boroughs: Bolton, Bury, Oldham, Rochdale, Stockport, Tameside, Trafford, Wigan, and the cities of Manchester and Salford. Greater Manchester in 1863.[16]

The concept of a "Fish Restaurant" was introduced by Samuel Isaacs (born 1856 in Whitechapel Whitechapel is a built-up inner city district in the London Borough of Tower Hamlets, London, England. It is located 3.4 miles east of Charing Cross and roughly bounded by the Bishopsgate thoroughfare on the west, Fashion Street on the north, Brady Street and Cavell Street on the east and Commercial Road on the south. The resident population are, London; died 1939 in Brighton Brighton (pronounced /ˈbraɪtən/ ) is the major part of the city of Brighton and Hove (formed from the previous towns of Brighton, Hove, Portslade and several other villages) in East Sussex on the south coast of Great Britain. For administrative purposes, Brighton and Hove is not part of the non-metropolitan county of East Sussex, but remains, Sussex) who ran a thriving wholesale and retail fish business throughout London and the South of England in the latter part of the 1800s. Isaacs' first restaurant opened in London in 1896 serving fish & chips, bread & butter and tea for nine pence,[17] and its popularity ensured a rapid expansion of the chain. The restaurants were carpeted, had waited service, table cloths, flowers, china and cutlery, and made the trappings of upmarket dining affordable to the working classes for the first time. They were located in Tottenham Court Road Tottenham Court Road is a street in Central London, England, running from St Giles' Circus north to Euston Road, near the border of the City of Westminster and the London Borough of Camden, a distance of about three-quarters of a mile. It has for many years been a one-way street: all three lanes are northbound only, the equivalent southbound, St. Pancras St Pancras is an area of London. For many centuries the name has been used for various officially designated areas, but today it is only an informal term and is rarely used, having been largely superseded by several other terms for overlapping districts, The Strand Strand is a street in the City of Westminster, London, England. It is just over 3/4 of a mile long. It currently starts at Trafalgar Square and runs east to join Fleet Street at Temple Bar, which marks the boundary of the City of London at this point, though its historical length has been longer than this, Hoxton Hoxton is an area in the London Borough of Hackney, immediately north of the financial district of the City of London. The area of Hoxton is bordered by Regents Canal on the north side, Wharf Road and City Road on the west, Old Street on the south, and Kingsland Road on the east, Shoreditch Shoreditch is an area of London within the London Borough of Hackney. It is a built-up part of the inner city immediately to the north of the City of London, located 2.5 miles east north east of Charing Cross, Brixton Brixton is a district in south London, England, in the London Borough of Lambeth. It is 3.8 miles miles south south-east of Charing Cross. The area is identified in the London Plan as one of 35 major centres in Greater London and other London districts, as well as Clacton Clacton-on-Sea is the largest town on the Tendring Peninsula, in Essex, England and was founded in 1871. It is a seaside resort that attracted many tourists in the summer months between the 1950s and 1970s, but which like many other British sea-side resorts went into decline as a holiday destination since holidays abroad became more affordable. It, Brighton Brighton (pronounced /ˈbraɪtən/ ) is the major part of the city of Brighton and Hove (formed from the previous towns of Brighton, Hove, Portslade and several other villages) in East Sussex on the south coast of Great Britain. For administrative purposes, Brighton and Hove is not part of the non-metropolitan county of East Sussex, but remains, Ramsgate Ramsgate is a seaside town on the Isle of Thanet in east Kent, England. It was one of the great English seaside towns of the 19th century and is a member of the ancient confederation of Cinque ports. It has a population of around 40,000. Ramsgate's main attraction is its coastline and its main industries are tourism and fishing. The town has one, Margate Margate is a seaside town within the Thanet district of East Kent, England. It lies 38.1 miles east-northeast of Maidstone, along the North Foreland of the coastline of the United Kingdom. Margate's history is closely tied to the sea; it was a "limb" of Dover in the ancient confederation of the Cinque Ports. Margate also consists of and other seaside resorts in southern England. Menus were expanded in the early 1900s to include meat dishes and other variations as their popularity grew to a total of thirty restaurants. Sam Isaacs' trademark was the phrase "This is the Plaice Plaice is a common name used for a group of flatfish. There are four species in the group, the European, American, Alaskan and scale-eye plaice" combined with a picture of the punned fish in question. A glimpse of the old Brighton restaurant at No.1 Marine Parade can be seen in the background of Norman Wisdom's 1955 film One Good Turn just as Norman/Pitkin runs onto the seafront. Coincidentally, this is now the site of Harry Ramsden's fish restaurant.

Scotland

Fish and chips traditionally wrapped in white paper and newspaper, Stromness, Orkney. Main article: Scottish cuisine

Dundee City Council claims that "...in the 1870s, that glory of British gastronomy - the chip - was first sold by Belgian immigrant Edward De Gernier in the city’s Greenmarket."[18]

In Edinburgh a combination of Gold Star brown sauce and water or malt vinegar, known either simply as "sauce", or more specifically as "chippy sauce", has great popularity.[19]

Ireland

Main article: Irish cuisine

In Ireland the first fish and chips were sold by an Italian immigrant, Giuseppe Cervi, who had stepped off an America-bound ship at Cobh and walked to Dublin. He started by selling fish and chips outside pubs from a handcart. He then found a permanent spot in Great Brunswick Street (now Pearse Street). His wife Palma would ask customers "Uno di questa, uno di quella?" This phrase (meaning "one of this, one of the other") entered the vernacular in Dublin as "one and one", which is still a common way of referring to fish and chips in the city.[8]

Composition

Cooking

Frying range

Traditional frying uses beef dripping or lard; however, vegetable oils, such as peanut oil (used due to its relatively high smoke-point) now[update] predominate. A minority of vendors in the north of England and Scotland and the majority of vendors in Northern Ireland still use dripping or lard, as it imparts a different flavour to the dish, but it has the side-effect of making the fried chips unsuitable for vegetarians and for adherents of certain faiths. Lard continues in use in some other cases in the UK, especially in Living Industrial History Museums, such as the Black Country Living Museum.

In the UK, waste fat from fish and chip shops has become a useful source of biodiesel.[20]

Thickness

Fish and sliced crisps served with coleslaw in the US Fish and chips, photographed Williamstown[disambiguation needed], Australia. Fish and chips at a Hesburger fast food restaurant in Finland, advertised as particularly British.

The British usually serve thicker slabs of potato than the french fries popularised by major multinational US hamburger chains, resulting in a lower fat content per portion. In their homes or in non-chain restaurants, people in or from the US may eat a thick type of chip, more similar to the British variant, called "home fries" or "steak fries".[21][22]

Cooking fat penetrates a relatively shallow depth into the potato during cooking, thus the surface area reflects the fat content proportionally. Thick chips have a smaller surface area per unit weight than French fries and thus absorb less oil per weight of potato. Chips also require a somewhat longer cooking time than fries.

Despite the differences in terminology, the combination of strips of potato flesh served hot with fish still has the name "fish and chips" in most US restaurants which serve the dish, but a few US restaurants will offer "crisps" instead of "fries" when a consumer orders "fish and chips".[23][24]

Batter

UK chippies traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness as they create bubbles in the batter. Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxide in the beer lends a lighter texture to the batter, and also an orange-brown colour. A simple beer batter might consist of a 2:3 ratio of flour to beer by volume. The type of beer makes the batter taste different: some prefer lager[25][26] whereas others use stout and bitter. In all cases, the alcohol itself is cooked off, so little or none remains in the finished product.

Choice of fish

In Britain and Ireland, haddock and cod appear most commonly as the fish used for fish and chips,[27] but vendors also sell many other kinds of fish, especially other white fish, such as pollock or coley; plaice; skate (called "ray" in Ireland, where it is popular); and huss or rock salmon (a term covering several species of now endangered dogfish and similar fish). In some areas of southwestern and northern England, and throughout the vast majority of Scotland, haddock predominates. Indeed, in one part of West Yorkshire, the area between Bradford, Halifax and Keighley known as the "Haddock Triangle", very few shops offer cod on their menu.[citation needed] In Northern Ireland, cod, plaice or whiting appear most commonly in "fish suppers". Suppliers in Devon and Cornwall regularly offer pollock and coley as cheap alternatives to haddock due to their regular availability in a common catch. As a cheap, nutritious, savoury and common alternative to a whole piece of fish, fish-and-chips shops around the UK supply small battered rissoles of compressed cod roe. In Bradford most of the fish served here is haddock as is the same in leeds and other parts of west yorkshire.

Australians prefer reef-cod (a different variety from that used in the United Kingdom), barramundi or flake, a type of shark meat, in their fish and chips, although having shark in some places may be illegal, due to some members of the species being endangered.[citation needed]. In recent years, farmed basa imported from Vietnam has also become common in Australian fish and chip shops.

In New Zealand, Hoki is commonly used, as is cod.

In the United States, types of fish used depends on the availability of the region. Some common types used are cod, halibut, flounder, tilapia, or in Southern states, catfish.

Accompaniments

In the United Kingdom, free salt and vinegar is traditionally sprinkled over fish and chips at the time it is served.[27] Suppliers may use malt vinegar or onion vinegar (the vinegar used for pickling onions). A cheaper product called "non-brewed condiment" (actually a solution of acetic acid in water with caramel colour) substitutes for genuine malt vinegar in many fish-and-chip shops. Traditionally fish and chips are served with a portion of mushy peas.[28] Additionally, areas such as Wales and Northern England add sauces such as curry sauce or gravy, these are often referred to on a menu as 'wet chips'. The local differences in fish and chips can be found in much British media including Gavin and Stacey

In Edinburgh, the Lothians and Fife, salt and sauce - usually pronounced "sottensauce" - is the normal accompaniment that is traditionally sprinkled over fish and chips or almost anything else bought from the fish-and-chips shops. The watery "sauce" is a mixture of malt vinegar and/or water and Rowat's or Gold Star brand brown sauce, and it is mixed and bottled - often in an old glass fizzy drink bottle with a hole pierced in the screw-cap - by each fish-and-chip shop to their own secret recipe.

In Australia and New Zealand, seasoned salts (including chicken extract known as chicken salt) are often sprinkled over fish and chips at the time it is served. Another common accompaniment is the condiment tomato sauce, a close match to Ketchup. Tartar sauce is also very popular. Slices of lemon are also frequently provided.

In Canada, fish and chips may be served with the traditional salt and vinegar, but a lemon wedge is often the accompaniment found in restaurants.

In the United States many restaurants serve fish and chips with tartar sauce. However recently the more traditional malt vinegar has become popular as well.[citation needed]

Vendors

Fish and chip stalls in West Bay, Dorset, England

In the United Kingdom, Australia and North America fish-and-chips usually sell through independent restaurants and take-aways. Outlets range from small affairs to chain restaurants. Locally-owned seafood restaurants are also popular in many local markets. In the United Kingdom, punning names for the shops, such as "The Batter Plaice", "Assault and Battery", "The Codfather", and "The Frying Scotsman" often occur.[29] Fish-and-chip outlets sell roughly 25% of all the white fish consumed in the United Kingdom, and 10% of all potatoes.

The existence of numerous competitions and awards for "best fish-and-chip shop"[30][31] testifies to the recognised status of this type of outlet in popular culture.[32]

Fish-and-chip shops traditionally wrapped their product in an inner layer of white paper (for hygiene) and an outer layer of newspaper or blank newsprint (for insulation and to absorb grease), though nowadays[update] the use of newspaper has largely ceased on grounds of hygiene, and establishments often use food-quality wrapping paper instead— occasionally printed on the outside to emulate newspaper. Fish and chip meals once came wrapped solely with a couple of layers of newspaper, but concerns over ink poisoning (especially relating to the use of lead type in newspaper production) meant the phasing out of this practice. Printing industry workers, however, state that modern newspaper-inks pose no such health risk.[33]

Fish-and-chip shops typically offer other hot fast food which customers may eat in place of the traditional battered fish.

The British National Federation of Fish Friers was founded in 1913. It promotes fish and chips and offers training courses.

Cultural impact

The long-standing Roman Catholic tradition of not eating meat on Fridays - especially during Lent - and of substituting fish for other types of meat on that day - continues to influence habits even in predominantly Protestant, semi-secular and secular societies. Friday night remains a traditional occasion for patronising fish-and-chip shops; and many cafeterias and similar establishments, while varying their menus on other days of the week, habitually offer fish and chips every Friday.[34]

Environment

German biodiesel company Petrotec have outline plans to produce biodiesel in the UK, from waste fat from the British Fish and Chip industry.[35]

See also

Footnotes

  1. ^ "Food History Timeline", BBC/Open University.
  2. ^ "Fish and chips - A great British tradition". http://web.archive.org/web/20080116221706/http://www.niagara.co.uk/fish_and_chips.htm. Retrieved 2009-06-22.
  3. ^ "La Frite est-elle belge?". http://www.frites.be/v4/index.cfm?context=article&ContentID=354. Retrieved 2007-10-22. "According to Jo Gérard, our people already cooked chips prior to 1680. The historian offers as a proof a family manuscript dating from 1781 (Culinary curiosities in the Belgian Netherlands, signed by his great-great-uncle Joseph Gérard)"
  4. ^ Rayner, Jay (2005-11-03). "Enduring Love". The Guardian (London). http://www.guardian.co.uk/lifeandstyle/2003/jan/19/foodanddrink.restaurants. Retrieved 2003-01-19.
  5. ^ "Icons of England". http://www.icons.org.uk/theicons/collection/fish-and-chips/biography/fish-and-chips-biography-finished. Retrieved 2003-01-19.
  6. ^
  7. ^ "Chippy smells of chips complaint". BBC News. 2006-11-07. http://news.bbc.co.uk/1/hi/england/west_yorkshire/6126476.stm. Retrieved 2009-06-22.
  8. ^ a b Hegarty, Shane (3 November 2009). "How fish and chips enriched a nation". The Irish Times (Dublin, Ireland): p. 17. http://www.irishtimes.com
  9. ^ "Resources for Learning, Scotland: Rationing". Rls.org.uk. 1998-01-05. http://www.rls.org.uk/database/record.php?usi=000-000-001-467-L. Retrieved 2009-06-22.
  10. ^ Fish Labelling Regulations (England) 2003, The Stationery Office, 2003, http://www.opsi.gov.uk/si/si2003/20030461.htm, retrieved 2009-04-04 (equivalent similary-named legislation applies in other countries of the UK and in Ireland)
  11. ^ Guidance Notes for England, Scotland, Wales and Northern Ireland, Office of Public Sector Information, 2003, http://www.food.gov.uk/multimedia/pdfs/fish_lab_reg2003gn.pdf, retrieved 2009-04-04 (Section A.2)
  12. ^ Food Labelling For Catering Establishments, Blackpool Council, http://www.blackpool.gov.uk/NR/rdonlyres/9DA031F1-E2EA-4198-8CC6-23644A89D6B1/0/FOODLABELLINGFORCATERINGESTABLISHMENTS.pdf, retrieved 2009-04-04
  13. ^ Business Advice Fact Sheet, Norfolk County Council, http://www.norfolk.gov.uk/consumption/groups/public/documents/general_resources/NCC048357.pdf, retrieved 2009-04-04
  14. ^ Labelling & Pricing, Nationwide Caterers Association, http://www.ncass.org.uk/default.aspx?id=1039, retrieved 2009-04-04
  15. ^ Chaloner, W. H.; Henderson, W. O. (1990). Industry and Innovation: Selected Essays. Taylor & Francis. ISBN 0714633356.
  16. ^ Historic uk - the heritage accommodation guide. "Tradition Historic UK, Fish and Chips". Historic-uk.com. http://www.historic-uk.com/CultureUK/FishandChips.htm. Retrieved 2009-06-22.
  17. ^ England Eats Out by John Burnett - Published by Pearson Education, 2004 ISBN 0-582-47266-0
  18. ^ "Dundee Fact File". Dundee City Council. http://www.dundeecity.gov.uk/departments/fact.htm. Retrieved 20 March 2007.
  19. ^ SiteWise - Content Management System - www.pureenergymultimedia.com/sitewise/. "Did You Know?". Federation of Fish Friers. http://www.federationoffishfriers.co.uk/pages/81.htm. Retrieved 2009-06-22.
  20. ^ ""German Biodiesel Firm To Use Chip Fat"". Planetark.com. 2008-03-19. http://www.planetark.com/dailynewsstory.cfm/newsid/47581/story.htm. Retrieved 2009-06-22.
  21. ^ "Online recipes". Foodnetwork.com. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31517,00.html. Retrieved 2009-06-22.
  22. ^ "More online recipes". Foodnetwork.com. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36305,00.html. Retrieved 2009-06-22.
  23. ^ Townsend, Bob (2005-02-09). "Neighborhood Nosh". Atlanta Journal. http://www.oterrills.com/ajc_review.htm. Retrieved 2007-01-04.
  24. ^ "Whitey's Fish Camp - Restaurant". Menu. Whitey's Fish Camp. http://www.whiteysfishcamp.com/index.htm. Retrieved 2008-05-27.
  25. ^ "Deep fried fish in beer". http://www.bbc.co.uk/food/recipes/database/deepfriedfishinbeerb_67776.shtml. Retrieved 2009-03-23.
  26. ^ Hix, Mark (2008-01-26). "Gurnard in beer batter". The Independent (London). http://www.independent.co.uk/life-style/food-and-drink/recipes/gurnard-in-beer-batter-772989.html. Retrieved 2009-03-23.
  27. ^ a b Alan Masterson, tictoc design. ""Seafish. On Plate. Fish & chips" (UK Sea Fish Industry Authority website)". Seafish.org. http://www.seafish.org/plate/fishandchips.asp. Retrieved 2009-06-22.
  28. ^ BBC. ""Crispy fish & chips with mushy peas recipe - Recipes - BBC Good Food". http://www.bbcgoodfood.com/recipes/3411/crispy-fish-and-chips-with-mushy-peas. Retrieved 2010-03-07.
  29. ^ Swillingham, Guy (2005). Shop Horror. London: Fourth Estate. ISBN 0-00-719813-2.
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  35. ^ http://www.planetark.com/dailynewsstory.cfm/newsid/47581/story.htm

External links

Wikibooks Cookbook has a recipe/module on Fish and Chips
Wikimedia Commons has media related to: Fish and chips

Categories: English cuisine | British cuisine | Fast food | Fish dishes

 

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Yahoo Images Search: Fish and chips,
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'Fish and Chips' Blogs
Seasaltwithfood: Fish And Chips
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Seasaltwithfood: Fish And Chips

Angie

Sun, 23 May 2010 23:48:00 GM

I made some . Fish and Chips. (commonly known in the UK), using some fresh Halibut fillets and fresh cut potatoes. The batter that coated the fish fillet was light, crunchy, and flavorful. Like all fried food, it's also a tad oily; but, ...

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'Fish and Chips' Answers
Where to get good Fish & Chips in Atlanta, GA?
Q. I had some great fish n chips in Leeds UK last December on a business trip. I so loved it! I want to know if there are any good restaurants anyone can recommend here in Atlanta or GA for that matter or Chattanooga TN since I go there often!
Asked by NataMich - Thu Apr 9 19:17:14 2009 - - 2 Answers - 0 Comments

A. It's a place on Camp Creek Parkway, Taste of Florida. You'll love it. It close to the airport.
Answered by HAM - Sun Apr 12 02:19:25 2009

Yahoo Answers Search: Fish and chips,
Fri Jan 29 23:03:38 2010
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