FROM CLASS TRIP TO CLASSIC DISH: DISCOVERING FISH & CHIPS

 By Valentina Iandolino

In 2019, I went to London with my class. Like every school trip, we did all the typical things: Big Ben, Buckingham Palace, endless walks through the city. But the one memory that really stuck with me wasn’t a landmark — it was food. Somewhere near Covent Garden, I unwrapped a paper parcel filled with golden battered fish and thick-cut chips. The smell of fried batter and vinegar hit first, then came the crunch, and then the soft, flaky fish inside. It was simple, but somehow unforgettable.

Since then, whenever I hear “Fish & Chips,” I don’t just think of food — I think of that London trip, of sitting on a bench, laughing with friends, and tasting something that felt both ordinary and special at the same time.

And that’s what I love about Fish & Chips: it’s not fancy, but it has history, culture, and comfort all in one. Today, I want to share not just the story of how this dish came to be, but also how you can make it at home if you ever feel like bringing a bit of London to your own kitchen.

A Short History

Fish & Chips is more than a quick meal; it’s a piece of British history. Fried fish arrived in the UK with Jewish immigrants from Spain and Portugal, while fried potatoes were already popular in Europe. By the 1860s, the first Fish & Chip shops were opening in London and Lancashire, and soon the combination became the go-to food for working families.

It was affordable, filling, and easy to eat on the move — perfect for a growing industrial city. By 1910, there were already more than 25,000 shops across Britain.

During World War II, Fish & Chips became even more important. While many ingredients were rationed, this dish remained available. Families queued at their local shop, and for many, it was one of the few meals that still felt like a treat.

Even now, Fish & Chips remains deeply connected to British identity. You’ll find it at seaside towns, pubs, markets, and still wrapped in paper for takeaway.

What Makes Good Fish & Chips?

The difference between unforgettable Fish & Chips and a disappointing one is all about technique.

• The Fish: Cod and haddock are the classics. Both have mild flavor and firm, flaky texture.
• The Batter: A mixture of flour, baking powder, salt, and cold beer (or sparkling water). The bubbles create that light, crisp crust.
• The Chips: Thick-cut, not skinny like French fries. Double-frying makes them fluffy inside and crunchy outside.
• The Extras: Traditional sides include mushy peas and tartar sauce. But the real star is malt vinegar, splashed generously over the top.

Do You Want to Try It Yourself?

If you want to bring a bit of London to your table, here’s a classic Fish & Chips recipe that you can make at home. It’s easier than you think, and the result is worth the effort.

       Ingredients (Serves 2)

• 400 g cod or haddock fillets
• 150 g plain flour, plus extra for dusting
• 150 ml cold beer (or sparkling water)
• 1 tsp baking powder
• 4 medium potatoes
• Oil for deep frying
• Salt, pepper
• Optional: lemon wedges, tartar sauce, mushy peas, malt vinegar

Method

1. Prep the Potatoes: Cut into thick sticks, soak in cold water for 30 minutes, then dry.
2. First Fry: Heat oil to 160°C (320°F). Fry chips for 4–5 minutes until soft, not browned. Drain.
3. Make the Batter: Mix flour, baking powder, salt, and beer until smooth. Don’t overmix.
4. Fry the Fish: Heat oil to 180°C (350°F). Dust fish with flour, dip into batter, fry for 5–7 minutes until golden.
5. Second Fry for Chips: Fry the chips again at higher heat until crispy.
6. Serve: Sprinkle with salt, add lemon wedges, sauce, and vinegar.

Modern Variations

While traditionalists stick to cod or haddock, many places experiment with:

• Different Fish: Pollock, hake, or salmon.
• Sweet Potato Chips: A lighter twist with natural sweetness.
• Spiced Batter: Curry powder, paprika, or herbs for extra flavor.
• Gluten-Free Versions: Rice flour makes the batter even lighter.

Around the world, Fish & Chips has adapted to local styles: in Australia, it’s often served with lemon and aioli; in Ireland, curry sauce is common.

Why It Stays Relevant

Fish & Chips is not fine dining, and it doesn’t try to be. Its strength lies in its simplicity. It’s food that connects generations, from workers in the 19th century to families today.

For me, it’s forever linked to that London trip in 2019 — a memory of travel, friends, and a meal that turned out to be far more memorable than I expected. Cooking it at home now isn’t just about the flavor, but about bringing those London vibes back for a moment.

What about you? Have you ever tried Fish & Chips — maybe during a trip to London, or at home somewhere else?

See you next week 🤗

Valentina !