HOW THE BEST BRITISH FISH ‘N CHIPS ARE PREPARED
What goes into making the best fish ‘n chips? Well, it’s a matter of personal taste, of course, but there are some hard and fast rules that the best “chippies” follow to ensure their fish is flaky and their chips fluffy:
- Cooking Oils: Traditionally fish was fried in beef dripping or lard. Nowadays vegetable oils are mainly used, though there are a few purists around who still do things the old-fashioned way because they swear by the flavour.
- Batter: UK chippies traditionally use a simple flour and water mix to make the 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. Carbon dioxide in the beer lends a lighter texture to the batter. Beer batter is also a darker colour when cooked.
- Battered Fish Quality: The best batter is crisp, not too greasy, even-coloured and covering the whole fish. Fish ‘n Chip gourmets say the batter should protect the fish during frying, so it’s actually steamed. The fish should be firm, flaky and succulent – if it’s soggy it signifies the use of frozen rather than fresh fish.
- Chips Quality: 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. Chips should be crispy on the outside, fluffy on the inside, and cooked evenly right through.
Type of Fish: Cod or haddock are the most commonly cooked fish in UK chip shops, but other varieties are available, particularly plaice or whiting. In the south west of England pollock and coley is common.- Serving: Fish ‘n Chips are best served in loosely wrapped paper, in order to allow air to circulate and keep the food crisp. Until around the 1970s newspaper was used, but this is now not permitted on health and safety grounds. Often take-away fish ‘n chips come in a cardboard or polystyrene container, lined with a piece of greaseproof paper. Eat while hot! If reheated the fish ‘n chips will likely go soggy and greasy.
ACCOMPANIMENTS FOR FISH ‘N CHIPS
There are some “must haves” to go with fish ‘n chips that no self-respecting aficionado of this great British dish would dream of going without. Most of these are available along with the main course in most fish ‘n chip shops.
- True traditionalists will lather on salt and malt vinegar. If you’re a little more modern, you may prefer to opt for a squeeze of fresh lemon juice.
- A favourite side is mushy peas. Don’t be fooled into thinking these are just your regular frozen peas mashed up. Genuine traditional mushy peas are made with dried marrowfat peas, soaked overnight and then cooked long and slow. Bicarbonate of soda is added to the peas while cooking, which makes them explode and create the desired mushy-ness, with a soft, melting texture that complements the crispy batter and hot chips.
- Pickled onions, pickled eggs and gherkins are also recommended and popular “sides” for fish ‘n chips.
- Many people enjoy gravy on their chips. Alternatives are a curry sauce, tartare sauce, mayonnaise or tomato ketchup.
- Baked beans are de rigeur with fish ‘n chips, especially in the English Midlands.
- Many Britishers insist on having coleslaw salad with their fish ‘n chips, although this is more of an American custom.
- Bread and butter to round off the meal … great for making a “chip butty” (chip sandwich).
- A product of all the fish frying is the loose blobs of batter that fall off of the fish portions and fry to a crunchy crispness in the cooking oil. These are collected up and sold in small portions, known as “scraps”, “bits” or “scrumps” – depending on where in Britain you happen to be.
- Recommended drinks are fizzy carbonated pop, to counteract the greasiness, a light beer, or a cup of tea.
- Just a final note: in China, the favourite condiment for fish ‘n chips is a sprinkling of sugar … care to try it?
Return to A Guide to Fish and Chips (1)
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