British Cuisine: The Story of Fish and Chips
Fish and chips is a classic British dish that has been enjoyed for over a century. The dish consists of battered and fried fish, typically cod or haddock, served with thick-cut chips (French fries).
The first “fish and chip” meal was served in the 19th century in England. At this time, fried fish was already popular, especially among the working class, who appreciated the balance between the cheap price and the taste.
In 1860 a Jewish immigrant named Joseph Malin opened the first known “fish and chips” shop. He started by selling fried fish on Cleveland Street. Later Malin added chips to his menu, which was an instant hit.
Soon after, other “fish and chip” shops began to open across England, and the dish became a staple of British cuisine. By the early 1900s, there were over 25,000 fish and chip shops across the country.
During World War II, fish and chips became an important part of the British diet. The dish was one of the few foods that were not rationed, and it provided a cheap and filling meal for families who were struggling to make ends meet.
Today, this meal remains popular in the UK and is enjoyed by people of all ages. It has also gained popularity in other parts of the world, including Australia, New Zealand, and Canada.
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