Fish and chips
Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them.[1][2] Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations.[3]
"Fish 'n' chips" redirects here. For other topics, see Fish 'n' Chips (disambiguation).Alternative names
The food has its origin in the cuisine of Portuguese Jewish immigrants who arrived in Britain the 16th century. Fish and chip shops first appeared in the UK in the 1860s and by 1910 there were over 25,000 across the UK. By the 1930s there were over 35,000 shops, but by 2009 there were only approximately 10,000.[2] The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars, which further contributed to its popularity.[2][4]
Composition
Choice of fish
In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips,[52] but vendors also sell many other kinds of fish, especially other white fish, such as pollock, hake or coley, plaice, skate, ray, and huss or rock salmon (a term covering several species of dogfish and similar fish). In traditional fish and chip shops several varieties of fish are offered by name ("haddock and chips"), but in some restaurants and stalls "fish and chips", unspecified, is offered; it is increasingly likely to be the much cheaper basa.[53] In Northern Ireland, cod, plaice or whiting appear most commonly in 'fish suppers'—'supper' being Scottish and Northern Irish chip-shop terminology for a food item accompanied by chips.[54] Suppliers in Devon and Cornwall often offer pollock and coley as cheap alternatives to haddock.[55]
Cultural impact
The long-standing Roman Catholic tradition of not eating meat on Fridays, especially during Lent, and of substituting fish for meat on that day continues to influence habits even in predominantly Protestant, semi-secular and secular societies. Friday night remains a traditional occasion for eating fish and chips; many cafeterias and similar establishments, while varying their menus on other days of the week, habitually offer fish and chips every Friday.[82]
In 1967, inspired by the use of salt and vinegar as condiments for fish and chips in the UK, the Smiths Potato Crisps Company created Salt & Vinegar flavour crisps.[83][84]
In Australia and New Zealand, the words "fish and chips" are often used as a shibboleth to highlight the difference in each country's short-i vowel sound /ɪ/. Australian English has a higher forward sound [i], close to the ee in see (but shorter), while New Zealand English has a lower backward sound [ɘ] akin to the a in Rosa's (but not in Rosa, which is typically lower [ɐ]). Thus, New Zealanders hear Australians say "feesh and cheeps," while Australians hear New Zealanders say "fush and chups."[85]