The combination of golden-fried fish and thick-cut chips is one of Britain's most enduring and beloved meals. With 80% of the British population visiting a fish and chip shop at least once a year, and the nation collectively consuming 382 million meals from the "chippy" annually, the meal's cultural hold is undeniable. Yet, this winning formula has only been around for about 150 years, with the first dedicated fish and chip shop appearing around 1860.
The Path to a Perfect Combination
The two components of the meal were enjoyed separately long before they met. Chips, as a general term for an edible item, was in use by the 18th century, though sometimes referring to things like candied orange chunks. It was in the same century that the potato transitioned from a curious novelty to a dietary staple, especially for the poor. Given how well potatoes lend themselves to deep frying, the invention of the potato chip was inevitable. By the Victorian era, chipped potatoes were widespread, ranging from the delicate "straw potatoes" eaten by the rich to the "husky chips of potatoes" sold as French street food.
Fried fish was also a common sight on British tables. For the wealthy, this meant delicate breadcrumbed fillets fried in butter and garnished with parsley, while cheaper options like whitebait fried in lard were also considered a delicacy. However, the true precursor to the fish and chip shop came from the street vendors in the Jewish quarters of large cities. Sephardic Jews sold cold fried fish, which was prepared for eating on the Sabbath when cooking was prohibited in their homes. Cheap, tasty, and filling, this street food quickly took off in popularity.
It was only a matter of time before these two immensely popular street foods—fried fish and fried potatoes—were combined and sold together.
A Wartime Staple and Modern Tradition
The concept took off immediately, helped by the technological advancements of the trawl fishing method and the railway boom of the 1870s, which allowed fish to be transported quickly to inland areas. Potatoes were already grown everywhere, completing the meal's accessibility.
The growth was explosive: by 1910, the UK had 25,000 fish and chip shops, a number that rose to 35,000 by 1929. The meal’s significance, particularly to its mainly working-class consumers, was recognized during the Second World War, when fish and chips famously remained off the ration, underscoring its role as a national comfort and essential meal.
In the 21st century, some details have changed. Vegetable fats have largely replaced traditional beef dripping or lard for frying, and the classic wrapping of old newspaper was outlawed in 1968 (unless it was clean and unsullied). Today, accompaniments vary across the UK, from the mushy peas found in the north to curry sauce, ketchup, or chip shop spice—but a generous sprinkling of salt and vinegar remains the staple.
While not all fish and chips are created equal—some disappointing versions are nothing more than grease and soggy batter—the meal, when perfected, is unbeatable: crispy, fluffy, with a punch of salt and a sharp hit of vinegar.
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