What are the rules for proper Fish and Chips in Britain?
There is an art to British fish and chips, and every Brit likes it their own way. Generally: – Cod is the classic ‘fish and chip’ fish used – A British classic is ‘beer batter’. Basically, when you make the batter, you add a little beer; usually bitter – a good one is John Smith’s – Only fresh batter. Pre-made commercial batter is crap, especially the American brands. – The chips should be chunky; not like American fries – The usual essential seasoning is salt and malt vinegar – The classic single condiment is tomato ketchup (us Brits tend to call it tomato sauce, or Tommy K) – Other condiments are brown sauce (HP brand preferable), English mustard (Coleman’s brand preferable) or mayonnaise, and some like Worcester Sauce (Lea & Perrins brand every time) – The batter shouldn’t be too heavy, light on the flour when making. Don’t fry at too higher temprature or you will get a good batter on the outside, but an undercooked mixture sticking to the fish – Try and use really fresh, good quali
