The humble spud, a staple in British cuisine, takes centre stage in the beloved dish of fish and chips. With its crispy exterior and fluffy interior, the potato is a key player in creating the perfect chip to accompany succulent fish.
In the fish and chips industry, the choice of potato is crucial. Varieties such as Maris Piper and King Edward are favoured for their high starch content, which results in a fluffy texture when fried. These potatoes also have a lower water content, making them ideal for achieving that desired crispiness.
To ensure top-notch fish and chips, it’s important to select the right oil for frying. Many establishments opt for traditional beef dripping or vegetable oil for a classic flavour profile. However, with health considerations in mind, some are turning to alternatives like rapeseed oil, known for its high smoke point and heart-healthy properties.
In recent years, the fish and chips industry has seen a rise in demand for gluten-free options to cater to a wider customer base. This has led to innovations such as using rice flour or cornstarch for a gluten-free batter that retains the signature crunch.
As the appetite for sustainable practices grows, some fish and chip shops are sourcing their ingredients locally to reduce their carbon footprint. This not only supports British farmers but also ensures freshness and quality in every bite.
Fish and chips have long been a beloved comfort food in Britain, and with a focus on quality ingredients, innovative techniques, and sustainability, this classic dish is sure to remain a favourite for generations to come.