TRADITIONAL FOOD

BRITAIN
British Studies

Wilda Wa rda n i Sitoru s

2192520010
 AN D
FI S H
I P S
CH
 Fish and chips are the most popular traditional
food originating from Great Britain. Fish and chips
were a popular delicacy among the working class in
Great Britain as a result of the rapid development of
trawling in the North Sea, accompanied by the
construction of railroads connecting ports to major
industrial cities during the second half of the 18th
century. As a result, fresh fish can be transported
quickly to densely populated areas.
The Origin of
Fish and Chips
Fried fish

Originally, Western Sephardic Jews

settling in England in the 17th century
would have prepared fried fish in a
manner similar to ‘Pescado frito’, which
is coated in flour. Battered fish is coated
in flour and dipped into a batter
consisting of flour mixed with liquid,
usually water but sometimes beer. Some
newer modifications to the recipe may
add cornflour, and sometimes use soda
water instead of beer.
Chips

The potato came to the British Isles in the

sixteenth century. While there is an
ongoing dispute between France and
Belgium about where ‘fries’ were
invented, fried potato chips have long
been popular in England.
 Before 1980

Fish and Chips Fish and chips wrapped in old newspapers.

Serving
However, this presentation did not last long
because it was considered unhealthy.

Technique 1990 to 2000

Fish and chips wrapped in a so-called designer

newspaper.

NOW

Fish and chips are usually wrapped in a cone-

shaped disposable newspaper. If in a restaurant,
usually only use grease and oil resistant paper.
FISH AND CHIPS

The Tradition of Eating Fish and Chips

The best day to eat fish and chips is Friday. It is said that people
can ascertain the condition of the fish on that day by asking local
fishmongers about which fish are in season to which fish are
caught sustainably. In addition, if the weather is good, fish stocks
will usually be abundant.
1860
According to some the first fish and chip shop was opened in London by Joseph Malin who sold
"fish fried in the Jewish fashion"

1863
Alternatively, it is believed that entrepreneur John Lees was selling fish and chips out of a
wooden hut at Mossley market in industrial Lancashire, near Oldham.

1875-77
The earliest purpose built fishing vessels were designed and made by David Allan in Leith in
March 1875, when he converted a drifter to steam power. In 1877, he built the first screw
propelled steam trawler in the world.

1899
Alfred Hitchcock was born. As a boy he lived above a fish and chip shop in London, which was
the family business.
1837
In The Road to Wigan Pier, George Orwell wrote about fish and chips as the first among the home
comforts that helped keep the masses happy and "averted revolution".

1839-1945
During World War II, ministers made sure fish and chips were one of the few foods that were
never rationed.

1980s
Portions were often wrapped in old newspaper to keep prices down. This practice survived as late
as the 1980s when it was ruled unsafe for food to come into contact with newspaper ink without
grease-proof paper in between.
BRITAIN TRADITIONAL FOOD

What's Next
Recipe of Fish and Chips
F ISH
• 7 tablespoons (55 grams) all-purpose flour, divided
• 7 tablespoons (55 grams) cornstarch
• 1 teaspoon baking powder
• Sea salt, to taste
• 1 pinch freshly ground black pepper, to taste
• 1/3 cup dark beer, cold
• 1/3 cup sparkling water, cold
• 4 (7-ounce) fish fillets (thick, white fish

INGREDIENTS
CHIP S
• 2 pounds potatoes, peeled
• 1 quart (1 liter) vegetable oil , or lard, for frying
STEPS 1. Gather the ingredients.

2. Set aside 2 tablespoons of flour. In a large, roomy

bowl, mix the remaining flour with the cornstarch and
baking powder. Season lightly with a tiny pinch of salt
and pepper.

3. Using a fork to whisk continuously, add the beer and

the sparkling water to the flour mixture and continue
mixing until you have a thick, smooth batter. Place the
batter in the fridge to rest for between 30 minutes and
1 hour.

4. Meanwhile, cut the potatoes into a little less than 1/2-

inch-thick slices, then slice these into 1/2-inch-wide
chips. Place the chips into a colander and rinse under
cold running water.
5. Place the washed chips into a pan of cold water. Bring to a gentle
boil and simmer for 3 to 4 minutes. STEPS
6. Drain carefully through a colander, then dry with paper towels.
Keep in the fridge covered with paper towels until needed

7. Meanwhile, lay the fish fillets on a paper towel and pat dry.
Season lightly with a little sea salt.

8. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan.

Cook the chips a few handfuls at a time in the fat for about 2
minutes. Do not brown them. Once the chips are slightly cooked,
remove them from the fat and drain. Keep to one side.

9. Place the 2 tablespoons of flour reserved from the batter mix into
a shallow bowl. Toss each fish fillet in the flour and shake off any
excess. Dip into the batter, coating the entire fillet.
 
STEPS 1. Gatherthat
10.Check the the
ingredients.
oil temperature is still 350 F. Carefully
lower each fillet into the hot oil. Fry for approximately
2. 8Set aside 2or
minutes, tablespoons of flour.
until the batter In aand
is crisp large, roomy
golden,
bowl, mix
turning the the remaining
fillets flour
from time with with
to time the cornstarch and
a large slotted
baking
spoon. powder. Season lightly with a tiny pinch of salt
and pepper.
11.Once cooked, remove the fillets from the hot oil and
3. drain
Usingon a fork
papertotowels.
whisk continuously,
Sprinkle with add
salt.the beerwith
Cover and
the sparklingpaper
greaseproof water(parchment
to the flourpaper)
mixture
andand continue
keep hot.
mixing until you have a thick, smooth batter. Place the
batterthe
12.Heat in oil
theto
fridge to then
400 F, rest for
cookbetween 30 until
the chips minutes and
golden
1 hour.
and crisp, or about 5 minutes. Remove from the oil and
drain. Season with salt.
4. Meanwhile, cut the potatoes into a little less than 1/2-
inch-thick
13.Serve slices, then
immediately withslice
the these into
hot fish 1/2-inch-wide
accompanied by
chips.favorite
your Place the chips into a colander and rinse under
condiment.
cold running water.
 Tradi t i on al Fo od

BRITAIN

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Wil da Wardani Si torus

2192520010