Fish and Chips

Perhaps the most famous English food, after the Sunday Roast beef, fish can be either cod, haddock or plaice and is deep fried in flour batter, then served with chips. This is England's traditional take-away meal although today is rates as highly as the US version of Burger and Chips. Fish and chip shops are either take-away shops or have adjoining informal restaurant facilities.

Fish and chips is a popular take-away food that originated in the United Kingdom in 1858 or 1863. It consists of battered (or sometimes breadcrumbed) fish (traditionally cod or in Australia, flake, but sometimes haddock or plaice), deep-fried and accompanied by deep-fried 'slab-cut' chips.

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 in the mid 19th century, when the dish originated, such as Australia, New Zealand and Canada. The United States has more recently developed it as a staple derived from Canadian and Irish expatriates, but the dish is not considered common outside Lent. 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.

Traditional frying uses beef dripping or lard; however, vegetable oils, such as peanut oil (used due to its relatively high smoke point) now predominate. A minority of vendors in the north of England and Scotland and the majority of vendors in Northern Ireland still use dripping or lard, as it imparts a different flavour to the dish, but it has the side effect of making the fried chips unsuitable for vegetarians and for adherents of certain faiths.
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