1 History
In the 17th century, potatoes were introduced in Britain. In the 19th century, eating fried fish became common in London and the south-east of England (Charles Dickens refers to "fish and chip warehouses" in Orphan of the Mist). At the same time, in the north of England, the industry of fried "chipped" potatoes was developed. At some point these two were combined into the fish and chip store industry we know today. The first fish and chip store was probably opened by Joseph Malin in London in 1860. The British love potatoes and they often have them as a staple of a meal, even with too much bread. Unlike China, where there are only one or two types of potatoes, there are at least ten types of potatoes, large and small, with black, yellow and white skins, but they are all very inexpensive. There are many ways to eat potatoes in the UK, and a few are quite distinctive.
In Britain, the most typical roadside snack is "fish and chips (Fish& Chips)". There are often many small stores on the side of the road to buy "fish and chips". The French fries here are called French fries, rather than "sticks", because they are not as thin as the original French fries we eat, but each one is particularly thick. Walking along the roads in England, at any time of the day or night, it is not uncommon to see people holding a paper bag containing fries with ketchup or cheese and a chunk of fried fish. The most interesting thing about these fish and chips, especially when eaten on the road, is that they are not served on a plate, but wrapped in newspaper. I'm told that in the UK, the first newspaper used to wrap the chips must have been the Times of the day, so that you could read the paper while eating your fish and chips. Of course, nowadays, french fries have been wrapped in clean white paper or cardboard boxes. Because of the "fish and chips" fresh and delicious, hot, and convenient, over the centuries, "fish and chips" in the United Kingdom has become elegant and popular **** appreciation, both young and old a food. However, some Brits treat them as a meal, while others just treat them as a pre-dinner snack.
There is also a food called "Jacket Potato". They are called "Jacket Potatoes" because they are baked with the skin on. Baked potatoes with the skin, bright yellow color, aroma, very attractive, looks like a person wearing a beautiful jacket. The cooked potatoes are cut in half, without cutting the bottom, and can be eaten like a burger with a variety of vegetable salads, cheese, sardines and seasonings, which are then scooped up and eaten with a spoon. In the UK, it has become common for specialized chains to sell "jacket potatoes", as this is one of the most popular foods in the country.
Additionally, when the average British family buys potatoes, they generally eat them boiled or steamed, and serve them as a main meal at lunch and dinner. At the time of serving, a mere sprinkling of salt and pepper is all that is needed; no seasoning whatsoever. Potatoes here can also be boiled and cut into small pieces for salads; as potatoes are the ideal ingredient for thickening and thickening soups, they are often stirred into a thick soup. According to the survey, the United Kingdom has the largest potato chip market in Europe. Here, potatoes are made into a variety of flavors of snack potato chips, in the supermarket is the most important leisure food.
In the United Kingdom, a see the local British people are tall, big belly, the hands of the potato chips constantly, we have to associate them with this eating habits. Is it because they like potatoes? It seems that the Chinese people also like to eat potatoes, perhaps our love of potatoes is not as "crazy" as the British.
2 Directions
Example: Fish and chips for 1 person Mix 100g plain flour with 100g self-raising flour, add half a teaspoon of salt (5ml), make a small crater and put in the yolk of an egg; add half a pint of milk or stout, a tablespoon of oil (15ml) and a good amount of water, and beat to a creamy batter. Let stand 30 minutes. Beat the two egg whites until foamy and mix into the creamy batter.
Clean the fish, cut off the head, remove the tail, remove the bones, pat both sides with flour, lift the end of the fish and let the whole fish slide into the container of cream batter, taking care to use the edge of the container to remove excess batter when removing.
The oil temperature is 180 degrees Celsius. Gently place the fish in the tank, taking care not to get too close to the oil to prevent splattering. 3-4 minutes later, the fish will rise to the surface, turn it over with a slotted spoon and continue frying for another 3-4 minutes, until golden brown on both sides.
See frenchfries for french fries.
3 Social Customs
Roman Catholics do not eat meat on Fridays, but eat fish instead, a tradition that still influences semi-secular and secular societies to this day. Friday night visits to fish and chip stores are still part of British society, and many eating establishments have special menus offering a choice of fish and chips on that day. Generally, fish is not skinned in Britain, but in some parts of northern England and Scotland the skin is removed completely.
Butter is often used to fry fish in the north of the country, while in the south vegetable oil is used, with peanut oil in more sophisticated establishments.
A serving of fish and chips usually sells for around ￡4 in London.
In 2006, a 98-year-old British mother-in-law had been running a fish and French fry store in Pembroke with her husband since the 1928s, working from 9 a.m. every day and greeting diners at lunchtime. For nearly 80 years, she has been cooking fish and chips every day, and has become so popular with her neighbors that she has been awarded an MBE (Member of the Order of the British Empire). I was surprised and proud," said Mrs. Brown.
4 Types of fish
Cod is the most common choice in England, but other species, especially whitefish, are also common, such as haddock, European plaice, skate, and king mackerel. Haddock is most common in the north of England and Scotland. According to a February 3, 2006 report in the British <Guardian> newspaper, there are various restrictions on cod fishing due to overfishing and the average size of cod becoming smaller by the day. In the past a cod could weigh up to 7 pounds, although nowadays it is often difficult to get more than 1? pounds from a cod.
5 Other Related Foods
Fish and chip stores often offer other quick snacks such as Cornish pasties, fried sausages, fish cakes, scampi, and fried chicken. For desserts, fruits (apples, bananas, pineapples, etc.) wrapped in a creamy batter or deep-fried in ice cream are fried shish kebabs. Boiled peas are the most common side dish when dine-in fish and chips are served.
6 Toppings
The choice of toppings varies from place to place. In England, fish and chips are usually served with salt and balsamic vinegar. The Scots use white vinegar. Canadians like white vinegar on their fries and lemon juice squeezed over the fish. In the United States, they are usually served with balsamic vinegar, but it's not uncommon to see lemon wedges or a white sauce (tartar sauce, sometimes translated as "tartar sauce").
7 Cross-cultural echoes
The batter-covered fish in fish and chips has similarities to tempura, which originated in Portugal and is popular in Japan, and yellowtail, which is served with noodles in Ningbo, China. However, when tempura was introduced to Japan, instead of using fish, shrimp and vegetables are often wrapped in batter and dipped in light tempura sauce, and the portion is often limited to one bite. Yellowtail is a specialty of the East China Sea, and fish and chips in the UK are often made from the neighboring sea. There is also a variation of moss-tossed yellowtail, which adds to the local flavor.