The nation's favourite dish, Fish & Chips, is so iconic it's been recognised with its own National Day to be celebrated each year!
Taking place on the first Friday in June, this year on the 7th, the celebration of this quintessentially British dish is supported by retailers, pubs and restaurants, fishermen and farmers and of course fish & chips shops across Britain. The aim of the dish having its own day is to give it the recognition it deserves whilst maintaining its prominence as the nation's favourite meal.
The dish may seem simple yet we all have our preferences of how it should be eaten; with or without salt and vinegar, with or without mushy peas, tartare sauce or curry sauce, with or without scraps on top, the list goes on. What we can all agree on, however, is that they are delicious no matter what you choose to accompany them.
So why do we love them so much? For over a century fish and chip shops have been serving the public this iconic duo and the love has been passed from generation to generation. Maybe they remind you of trips to the beach, of late Friday night takeaways or maybe it was your favourite childhood meal. There is just something about the crispy batter and light fluffy chips that us Brits can't get enough of.
If you want to join in this Friday but don't fancy going to your local chippy how about making your own fish & chips from scratch?
You will need :
- cod or haddock fillets
- 225g self-raising flour
- salt and pepper
- 300ml cold lager
- 6-8 Maris Piper potatoes
- Preheat your oven to 150C/300F/Gas Mark 2. Preheat the oil to 120C/250F
- Wash and peel the potatoes and cut into wedges. Wash in cold water and pat dry.
- Once the oil is heated, place the potatoes in the fryer (alternatively you can use a deep pan) and gently fry for about 10 minutes until soft but still pale. Leave to cool on the side on greaseproof paper.
- Increase the oil to 180C/350F.
- To make the batter, add the flour and a pinch of salt to a large bowl and whisk in the lager. Lightly dust each fillet of fish with flour before covering in the batter.
- Cover each fillet in batter and place in the fryer. Cook for about 10 minutes until crispy and golden. When cooked, drain and place on a baking sheet lined with greaseproof paper.
- When all the fish is cooked, return the chips to the fryer and cook for about 3 minutes. Once golden, remove from fryer and shake off any excess oil. Season with salt and serve with the fish.
If you are looking for a healthier way to cook this meal, try shallow frying the fish and cooking the chips in the oven.
Take a look at our Get Cooking Recipe for more inspiration on a traditional fish & chips recipe.
Whether you're eating them wrapped in paper on the seafront, or in front of your TV, celebrate the nation's favourite dish this Friday and enjoy a delicious plate of steaming fish & chips.