Inky's Famous Fish & Chips
Lightly battered and fried cod served with crispy fries and tartar sauce.
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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Fish and chips emerged in England during the 19th century. Fried fish, possibly from Jewish Sephardi migrants, and chips (fried potatoes), an adaptation of the popular French fries, were initially sold separately. The combination gained popularity in London's East End and the industrial north of England, becoming a staple for the working class.
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Fish and chips is a quintessential part of British culture, often associated with seaside holidays, working-class traditions, and comfort food.
Seaside Tradition
Fish and chips is a classic seaside meal, enjoyed fresh from a takeaway shop while strolling along the beach.
Working Class Staple
Historically, fish and chips was an affordable and readily available meal for working-class families, particularly in industrial areas.
Takeaway Culture
The dish is predominantly consumed as takeaway food, wrapped in paper or cardboard boxes, showcasing the British takeaway tradition.
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The dish offers a balanced combination of savory, salty, and slightly tangy flavors, delivered through simple, fresh ingredients.
The cod provides a flaky, mild, and slightly sweet taste, enhanced by the light, crispy batter, which adds a textural contrast and subtle fried flavor. The chips (fries) are typically starchy and seasoned with salt, contributing to the overall savory profile. The tartar sauce, a creamy condiment with a tangy, acidic, and slightly sweet flavor, usually incorporates mayonnaise, pickles, capers, and herbs, providing a contrasting element to the fried components.
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Batter Consistency
Ensure the batter is light and airy by using cold beer or sparkling water. Avoid over-mixing, which can lead to a tough batter.
Oil Temperature
Maintain a consistent oil temperature (around 175-190°C or 350-375°F) for optimal frying. If the oil is not hot enough, the food will absorb too much oil and become greasy.
Drying the Fish
Pat the cod fillets dry before battering to ensure the batter adheres properly and creates a crispy crust.
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