Fish: Usually cod, haddock, or plaice, battered and deep-fried until crispy and golden brown.
Chips: Thick-cut, fried potato chips, often called "fries" in other countries.
Here's what makes fish and chips special:
* The batter: A light and crispy batter is key to good fish and chips. It's typically made with flour, water, and sometimes beer or milk.
* The frying: Deep-frying the fish and chips at high temperatures ensures they are cooked through and crispy.
* The pairing: The combination of the flaky, crispy fish with the soft, fluffy chips is a truly satisfying experience.
Serving: Traditionally, fish and chips are served wrapped in newspaper or in a paper cone, often with a side of salt and vinegar. Some variations include mushy peas, tartar sauce, or curry sauce.
History: Fish and chips originated in the UK in the 19th century, and quickly became a popular street food. It was a cheap and nutritious meal for the working class, and has since become a national dish.
Modern take: Today, fish and chips are served in restaurants, pubs, and takeaways all over the world. There are also many variations on the classic dish, with different types of fish, batter, and toppings.