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Fish and chips

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England is internationally famous for its fish and chips and has a large number of restaurants and take-away shops selling this dish. It may be the most popular and identifiable English dish, and is traditionally served with a side order of mushy peas with salt and vinegar as condiments.

Left: Fish and chips.

The advent of take-away foods during the Industrial Revolution led to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). These were the staples of the UK take-away business, and indeed of English diets. However, like many national dishes, quality can vary drastically from the commercial or mass produced product to an authentic or homemade variety using more carefully chosen ingredients.

Fish and Chips Recipe

White fish (cod, haddock, pollock, etc.) 2 filets
Flour 300 g
Salt 1 tsp
Egg 1
Corn flour 50 g
Beer 250 g
Vegetable oil 300 g


1 filet (200-250 g) per person

Mix flour (100 g), salt and pepper in a bowl. Mix the beer, corn flower and the rest of the flour (200 g) in a second bowl to prepare batter:

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Pour the vegetable oil in a deep fryer (do not fill to the top!) and heat to 180 C.  Dip the fish filet first in the flour, salt and pepper mix and then in batter allowing excess to drip off. Fry until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep the fish warm in oven until the chips are cooked.
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To make potato chips, pour 2 cups of oil into a frying pan and heat to 180 C. Add potato slices to frying pan and cook for about 5 minutes or until the chips are firm and browned. Remove the chips from the frying pan and let them dry out on a paper towel. Sprinkle with additional salt or seasonings to taste:


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Serve the fish and chips on a plate with half of lemon, peas or mushy peas: Highslide JS

Recipe source:

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