Many countries have an iconic street food like tacos in Mexico or ramen in Japan. For Britain that dish is fish and chips. Its appeal is understandable; there’s an undeniable appeal in a flaky white fish dipped in crispy batter and served with thickly sliced fried potatoes. To complement such a hearty meal expect a helping of mushy peas a version of vinegar and tartare sauce.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 BBC Ideas | 2021-03-04 15:15:00 |  97,651 Views |
Good Cod! A Bite-sized History of Fish and Chips | BBC Ideas
Given its current popularity it’s hard to imagine a time when fish and chips wasn’t on multiple menus. Yet the meal has a surprisingly modern history that can be traced back to several groups of immigrant cuisines. The fried fish portion is credited to Sephardic Jewish refugees who brought the dish to England in the 15th century. Meanwhile spud — a New World food — arrived in fried form centuries later.
It wasn’t until the mid-19th century that the ill-fated couple reunited and it has remained popular ever since. Fish and chips now serves as a prime symbol of British cuisine combining immigration industrialization and a comforting appeal that appeals to many.
Although the combination didn’t catch on for decades the roots of fish and chips don’t really begin until the 15th century. Fleeing religious persecution on the Iberian Peninsula Jewish settlers brought with them the custom of frying cod and haddock in flour or matzo meal. The technique is said to have been developed to preserve the fish so it could be eaten the next day on the Friday Sabbath. These creations began to be sold soon after as chefs perfected the best way to batter fried fish. The use of flour and beer began during this time and is still the batter used today.
