A Dish as English as a Cup of Tea
London and Lancashire have each staked their claim to be the first to invent fish and chips. Nevertheless, we in Yorkshire believe that no one cooks fish and chips as good as Yorkshire folk!
Today I’ve chosen to talk about British fish and chips. However, if I were to be pedantic, which I usually am, this is a plate of English fish and chips and if I were to split hairs further, it is in fact Yorkshire fish and chips! The serving shown below is a small portion.
Fish and chips are collected from the ‘Fish Shop’ where they are cooked (while we wait). The ones shown came from my village fisheries and were wrapped in white paper parcels as seen here. As a child, the fish and chips came wrapped in newspaper, these days it’s the same paper but minus the newsprint.
Some of the larger establishments serve their fish and chips in cardboard trays (takeaway). Our village fish shop serves them the old-fashioned way.
I like mine to be served with a sprinkling of salt and vinegar, a slice of bread and butter with a side order of mushy peas and finished off with a cup of tea and my preference is Yorkshire tea.
My favourite part of the dish is the crisp batter that surrounds the fish, scraps (bits of batter) are also welcomed on my plate. However, with a calorific value as high as this dish has, it remains a treat that appears in my house only every now and then.
The photographs shown were taken earlier this week to send to a friend and by coincidence fit the bill perfectly for todays challenge – written in response to the Daily Word-prompt ‘Crisp‘