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Fish and Chips - A Favorite Dish on Both Sides of the North Atlantic
Fish and chips is one of the most well known seafood dishes in the world. The meal, which originated in the United Kingdom consists of battered, deep-fried fish sliced, deep-fried potatoes. In the U.K., fish and chips gained its popularity as a cheap food popular among the working classes, made available by the development of trawl fishing in the North Sea. The meal was associated with the industrial revolution and has gained a strong ethnic and urban following that continues to present day.
The species of fish used in fish and chips varies depending on the region. In the UK the dish is likely to contain cod, haddock, saithe, plaice, whiting or dogfish. The dish is served in British-influenced cultures as far away as Australia and New Zealand, where local white fish are adapted to use in the recipe.
In North America, species used in the dish are primarily Atlantic cod, haddock and pollock, although alternatives may include summer flounder (fluke), yellowtail flounder, monkfish, hake, whiting or others.
In most locations malt or onion vinegar and salt is sprinkled on fish and chips when it is served. Other presentations of the dish serve condiments such as tartar sauce or special horseradish sauces.
Basic Fish and Chips Recipe
Ingredients
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup beer
1 tsp kosher salt
1 tsp ground black pepper
1 egg
1 quart vegetable oil
1-1/2 pounds cod, haddock or pollock fillets
Directions
1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold
water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.
2. Preheat oil in a large pot or electric skillet to 325-350 F.
3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh
paper towels to drain.
4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk, beer and egg; until mixture is smooth. Let
stand for 20 minutes.
5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.
6. Serve hot, sprinked with malt vinegar and sea salt.
About the Author
The author writes for websites including Fresh Seafood and Commercial Fishing and Hampton Roads Virginia.
The North Atlantic - "Bottom of This Town" We Put Out Records/EastWest