How were fish and chips originated?why are they so popular?thanks!?

Question

How were fish and chips originated?why are they so popular?thanks!?

Answer 1

i can't remember which way round but one was eaten in the south and one was eaten in the north, but not together..

harry ramsden is said to have brought fried fish and chips together..

Answer 2

They came about in Oldham during the Industrial Revolution because mill workers didn't have time to go and amke something for luch and what they took to the mills with them got covered in cotton fibres and became unpalateable. Chippies sprang up to accomodate this need to buy ready made food that could be bought quickly during the short lunch  break.

The first chippy was established in Oldham (the cotton spinning centre of the world at the time) and there is still a chippy on the site of it today.

Answer 3

fish originated from the sealife

chips frm potatoes and it became popular coz its oh so tasy together with ketchup!

Answer 4

History:

"In the United Kingdom, fish and chips became a cheap food popular among the working classes with the rapid development of trawl fishing in the North Sea in the second half of the nineteenth century.[5] Before then, fishermen had used long lines to target only large, high-quality demersal (bottom-dwelling) fish, especially valuable sole.[citation needed] Trawlers, on the other hand, landed a mixed catch of high-quality "prime" and cheaper "offal" fish, most of which fishermen initially threw back into the water due to the lack of a market.[citation needed] However, as railway charges fell, it became viable to transport this cheaper fish inland, and demersal fish became a mass-market commodity rather than a costly luxury.[citation needed]

Deep-fried "chips" (slices or pieces) of potato as a dish may have made their first appearance in Britain about the same period: the OED notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil". (Note that Belgian tradition, as recorded in a manuscript of 1781, dates the frying of potatoes carved into the shape of fish back at least as far as 1680.)[6]

The modern fish-and-chip shop ("chippy" in modern British slang)[7] originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. According to one story, fried-potato shops spreading south from Scotland merged with fried-fish shops spreading from southern England.[citation needed] Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking-fat, heated by a coal fire. Insanitary by modern standards, such establishments also emitted a smell associated with frying, which led to the authorities classifying fish-and-chip supply as an "offensive trade",[citation needed] a stigma retained until the interwar period. The industry overcame this reputation because during World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.[8]

England

Deep-fried fish and deep-fried chips have appeared separately on menus for many years[citation needed], though potatoes did not reach Europe until the 17th century. The originally Sephardi dish pescado frito, or deep-fried fish, came to the Netherlands and England with the Spanish and Portuguese Jews in the 17th and 18th centuries.[citation needed] (History credits the Portuguese with introducing the dish to Japan: see tempura.[citation needed])

The dish became popular in wider circles in London and South East England in the middle of the 19th century (Charles Dickens mentions a "fried fish warehouse" in Oliver Twist, first published in 1838) whilst in the north of England a trade in deep-fried "chipped" potatoes developed. The first chip shop stood on the present site of Oldham's Tommyfield Market.[9] It remains unclear exactly when and where these two trades combined to become the fish-and-chip shop industry we know today. Joseph Malin opened the first recorded combined fish-and-chip shop in London in 1860 or in 1865 while a Mr Lees pioneered the concept in the North of England in Mossley, Lancashire in 1863.[10]

Scotland

In common with the rest of the United Kingdom, Scotland experienced a wave of immigration from Italy toward the end of the nineteenth century. Many of the new Scots Italians set up friggitoria or gelateria businesses, catering for their own communities as well as for the native population. Such Italian traders in Scotland originally hawked their wares from carts selling mostly ice-cream, but with the abundance and wide availability of seafood in Scotland, fish and chip shops soon became common. The Dundee City Council claims that "...in the 1870s, that glory of British gastronomy — the chip — was first sold by Belgian immigrant Edward De Gernier in the city’s Greenmarket."[11] Brattisani's in Edinburgh's Newington district promotes itself as the oldest operational chip shop in Scotland, having traded since 1889.

Originally situated only in the larger cities and ports, fish and chip shops have proliferated in Scotland. Many Scottish chip shops remain Italian-owned, with names such as Crolla's, L'Alba d'Oro, Valentini's and L'Aquila Bianca.

Scotland made the transition to polystyrene containers later[12] than some places, and although polystyrene containers have become a common sight in Scottish fish-and-chip shops, some shops still sell the food with its traditional wrapping of paper. The traditional packaging involved an inner white-paper wrapping and an outer insulating layer of newspaper, though nowadays the use of newspaper has largely ceased on grounds of hygiene, with food-quality wrapping paper often used as a substitute. Authorities banned the use of actual newspaper in the 1970s. Polystyrene packing, usual in many other kinds of take-away outlet, then infiltrated the industry. Purists maintain that it "doesn't taste the same" in polystyrene or cardboard, as polystyrene cannot absorb any excess oil, vinegar or condensation coming off the hot food, possibly leaving the food less crisp.

Scots often call a portion of fish and chips a "fish supper".

In Edinburgh a combination of Gold Star brown sauce and water, known either simply as "sauce", or more specifically as "chippie sauce", has great popularity.[13] Many Scottish comedians have made capital out of the difference in condiment choice between Glasgow and Edinburgh, with Glaswegians eating salt-and-vinegar, and Edinburghers preferring salt and sauce.

Ireland

Similarly to England and Scotland in the late 19th-century, Ireland experienced a wave of immigration from Italy after 1945. Hence many of the chippers have "Roma" as part of their name ("The Roma Grill", "Roma Takeaway", etc.), or "Napoli". Famous Italian-Irish families include the Cafolla family, the Borza family, the Macari family and the Mizzoni family.

Most establishments in Ireland continue to serve fish and chips in paper-bags with greaseproof inner-lining bags. Consumers in Ireland normally eat chips with salt and vinegar. Since many of the Italian families didn't have a high standard of English when they first arrived in Ireland, and mainly in Dublin, it has become popular to order a "one and one" (originating from pointing at a menu and asking for "one of those and one of those"), meaning "a fish fillet and chips" or a "single and fish", (a "single" in Dublinese meaning a "bag of chips"). In Belfast a "fish supper" means the same.

The potato pie — a spoon of mashed potato (sometimes with chopped onion and/or cheese) deep-fried in batter — has become an Irish chipper favorite, notably in Cork. In Wexford, the same dish appears as a "rissole". Some rissoles feature batter, but one can also find spicy rissoles — deep-fried in spicy breadcrumbs.

Folkways

The long-standing Roman Catholic tradition of not eating meat other than fish on Fridays — especially during Lent — and of substituting fish for other types of meat on that day — continues to influence habits even in predominantly Protestant, semi-secular and secular societies. Friday night remains a traditional occasion for patronising fish-and-chip shops; and many cafeterias and similar establishments, while varying their menus on other days of the week, habitually offer fish and chips every Friday.[14]

Chips may have become associated with meals of fried fish because the fat used for frying the fish often became too hot for good frying. To return the fat to an optimal temperature, chefs dropped cut-up potatoes into the fat. Legend has it that shops initially gave the resultant "chips" away free with the fish.

Answer 5

Visited the North of England once and they have it with 'mushy peas'! How funny. (Essex Man)

Answer 6

The UK, its really yummy

Answer 7

Fish and chips (sometimes written "fish 'n' chips"), a popular take-away food with British origins, consist of deep-fried fish (traditionally cod) in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes.

Popular tradition associates the dish with the United Kingdom; and fish and chips remain very popular in the United Kingdom and in British ex-colonies like Australia and New Zealand. Fish and chips also have considerable popularity in parts of North America (New England, the Pacific Northwest and Canada generally), the Republic of Ireland and South Africa. Establishments in Denmark and in some coastal towns in Norway serve fried fillets. In the Netherlands, the popular deep-fried, battered fillet dish called lekkerbek sometimes appears served with chips.