Haddock and Chips
Classic British-style haddock, battered and fried, served with chips.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Fried fish, likely inspired by Sephardic Jewish traditions, arrived in England in the 17th century. Chips, as fried potatoes, gained popularity in the 19th century. The combination of the two, fish and chips, emerged in the mid-19th century, quickly becoming a staple of the working class.
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Haddock and chips is a quintessential British takeaway food, deeply ingrained in the nation's culinary identity and social fabric.
Seaside Tradition
Fish and chips are strongly associated with British seaside towns. Eating them wrapped in paper while enjoying the sea breeze is a classic British experience.
Takeaway Culture
The dish represents the convenience and affordability of takeaway food, readily available from 'chippies' (fish and chip shops) across the country.
Working Class Roots
Historically, fish and chips provided a cheap and filling meal for the working class, contributing to its enduring popularity.
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The dish offers a contrasting combination of flavors and textures: flaky, mild white fish with a crispy, savory batter, paired with soft, starchy chips.
Haddock provides a delicate, slightly sweet flavor that is enhanced by the crispy, golden-brown batter. The batter, typically made from flour, baking powder, and beer or water, adds a savory, umami element. The chips, large-cut and ideally twice-fried, offer a fluffy interior and a satisfyingly crisp exterior. Malt vinegar, salt, and sometimes tartar sauce or mushy peas complement the main flavors, adding acidity, salinity, and creaminess respectively.
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Freshness is Key
Use the freshest haddock available for the best flavor and texture. Look for firm, white flesh with a mild, sea-like smell.
Batter Consistency
The batter should be thick enough to coat the fish evenly but not so thick that it becomes heavy and greasy. Experiment with different ratios of flour, liquid, and leavening agents to find the perfect consistency.
Double Frying the Chips
For the crispiest chips, fry them twice. First, fry at a lower temperature (around 130°C/266°F) to cook them through. Then, fry again at a higher temperature (around 190°C/374°F) to achieve a golden-brown, crispy exterior.
Oil Temperature Control
Maintain a consistent oil temperature during frying to ensure even cooking and prevent the fish and chips from becoming greasy. Use a thermometer to monitor the oil temperature and adjust the heat as needed.
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