If you've ever tasted it in a London stall or in a seaside pub in Brighton, you'll know that fish and chips, that emblematic dish of British cuisine, has a very special charm. Behind its apparent simplicity, fish and chips has a history stretching back centuries. It originated in Britain in the mid-19th century.
The country was in the midst of an industrial revolution. The working classes were developing, as were the working-class neighborhoods in England's major cities. Sephardic Jewish communities, settled in London since the 17th century, played a central role: they introduced the technique of deep-frying fish, particularly cod and haddock.
The first fish and chips as we know them today are thought to have appeared in London around 1860, in a modest shop. Joseph Malin, often cited as the pioneer, offered fish in a crispy batter with French fries, to be eaten on the go. An immediate success, this economical, nutritious and easy-to-produce dish quickly became a classic of English fast food.
The traditional recipe for fish & chips relies on few ingredients, but demands a certain rigor. The white fish is dipped in a batter of flour, sparkling water or beer, sometimes with a touch of yeast. The frying should be crispy on the outside and soft in the middle. French fries, on the other hand, are thick, and both crisp and melt-in-the-mouth.
Traditionally served in newspaper (now replaced by more hygienic packaging), the dish is accompanied by mashed peas (the famous mushy peas), tartar sauce or even curry sauce, depending on the region.
Even today, fish and chips remain an essential part of British culinary culture... and it's obviously possible to eat them on the other side of the Channel! Here's a list of good restaurants in Paris where you can enjoy a good fish and chips, prepared according to the rules of the art!
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Find the location of all these addresses by clicking on the map at the bottom of the article.
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