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Fish and Chips

One of the national dishes of Britain, but one without a long history. For although fried fish was a popular street food in London by the early 19th century, it was sold accompanied with a chunk of bread.

It was probably popularised by the Jewish population, who were increasing at this time - but the dish would have been eaten cold.

The National Federation of Fish Fryers has awarded a plaque to 'Malin's' of Bow in London's East End, as they believe this is where Jewish fried fish and Irish chips first met. This in the 1860's.

Italian immigrants were then probably responsible for the opening of fish and chip shops - particularly in Lancashire, Scotland and a few years later in Dublin.

A tradition soon developed to serve fish - generally cod (the South's favourite), haddock (most popular in the North), plaice, dogfish (huss) and skate - accompanied by malt vinegar and a sprinkling of salt.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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