Fish and Chips
Britain's Friday-night sacrament: battered white fish fried golden, with thick chips, malt vinegar, mushy peas and tartar sauce. Ingredients: cod or haddock, self-raising flour, cold beer or sparkling water, potatoes, beef dripping or oil, malt vinegar, mushy peas, tartar sauce, lemon, salt.
What it is
Britain's Friday-night sacrament: battered white fish fried golden, with thick chips, malt vinegar, mushy peas and tartar sauce. Ingredients: cod or haddock, self-raising flour, cold beer or sparkling water, potatoes, beef dripping or oil, malt vinegar, mushy peas, tartar sauce, lemon, salt. Recipe: 1) Cut fat chips; fry once low until soft; chill. 2) Whisk flour with ice-cold beer to a thin batter. 3) Flour and batter the fish; fry at 190°C until crisp and amber. 4) Fry chips again until loud and golden. Serve: on paper, salted and vinegared, eaten with fingers by the sea. Flavor: shattering batter, sweet fish, vinegary chips. History: fried fish came with Sephardic Jewish refugees and chips from Lancashire mills in the 1860s; the pairing fed industrial Britain and Churchill called it 'the good companions'. See also: Shepherd's Pie, Full English Breakfast.
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