Fish and chips

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Fish and chips is a popular take-away food that originated in the United Kingdom in 1858 or 1863.[1] It consists of deep-fried fish (traditionally cod or in Australia, flake, but sometimes haddock or plaice) covered in batter—or sometimes breadcrumbs—accompanied by deep-fried chipped (slab-cut) potatoes.

Popular tradition associates the dish with the United Kingdom and Ireland. The dish remains very popular in the UK and in areas colonised by British people, such as Australia, New Zealand and Canada. It has also been popular in the Faroe Islands since the 1940s, when it was introduced during the British occupation of the Islands during World War II.

Contents

History

Fish and chips became a stock meal among the working classes in Great Britain as a consequence of the rapid development of trawl fishing in the North Sea in the second half of the nineteenth century.[2] In 1860, the first fish and chip shop was opened in London by Jewish proprietor Joseph Malin, [3] who combined "fish fried in the Jewish fashion"[4] with chips.

Deep-fried "chips" (slices or pieces of potato) as a dish may have first appeared in Britain in about the same period: the OED notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil". (Note that Belgian tradition, as recorded in a manuscript of 1781, dates the frying of potatoes carved into the shape of fish back at least as far as 1680.)[5]

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