Wednesday, 25 February 2009
Tuesday, 24 February 2009
History
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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 first appeared in Britain in 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[update] 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]
Choice of fish
In england, haddock and cod appear most commonly as the fish used for fish and chips,[18] but vendors also sell many other kinds of fish, especially other white fish, such as pollock or coley; plaice; skate; and rock salmon (a term covering several species of now endangered dogfish and similar fish). In some areas of southwestern and northern England, and throughout the vast majority of Scotland, haddock predominates. Indeed, in one part of West Yorkshire, the area between Bradford, Halifax and Keighley known as the “Haddock Triangle”, very few shops offer cod on their menu. In Grimsby and the surrounding area, Haddock is preferred so much that the very word Cod is virtually swearing. In Northern Ireland, cod, plaice or whiting appear most commonly in “fish suppers”. Suppliers in Devon and Cornwall regularly offer pollock and coley as cheap alternatives to haddock due to their regular availability in a common catch. As a cheap, nutritious, savoury and common alternative to a whole piece of fish, fish-and-chips shops around the UK supply small battered rissoles of compressed cod roe.
Consumers in the Ireland eat mostly cod and plaice today[update]. Dublin has a long tradition of eating fresh ray-wings with chips, with a lesser tradition of rock salmon. In the city of Galway (in the west of Ireland), chip-shops commonly offer a wide selection of fresh fish with chips, including monkfish, hake, coley, haddock, skate and scampi.
Australians prefer reef-cod (a different variety than that used in the United Kingdom) or flake, a type of shark meat, in their fish and chips, although having shark in some places may be illegal, because some of the species are endangered. Actor Ted Blanson criticized all of Britian’s fish and chips, saying that they used meat from the rare and endangered spiny dogfish. He also claims that spiny dogfish used to be a plentiful world species, but now, due to overfishing, they are very rare and on the endangered species list.[19] Victorians tend to prefer flake, whereas Australians in more northern states generally favour reef fish. Increasing demand and the decline of shark stocks due to overfishing has seen flake become more expensive and — as in the United Kingdom — other white fish (such as barramundi) will often replace it. Australian fish-and-chip shops provide a wider range of fish (such as squid) than that commonly available in other countries.
New Zealanders prefer snapper because of its superior taste, but warehou, hoki, and tarakihi offer an inexpensive alternative, and gurnard may also appear on the menu. The use of lemonfish has encouraged the use of the popular local synonym for “fish and chips” - “shark ‘n’ taties”. (Kumara chips, sometimes with sour cream, may supplement potato chips.)
Canadians use a wide variety of fish, including cod, halibut, haddock, pollock and bluefish. Fresh-water species such as yellow perch, walleye and smelt have also become quite popular in Ontario. In Vancouver, wild Pacific salmon has become a popular choice of fish.
In the United States, white fish occur most commonly by far. Salmon can, however, appear on occasion. Southern New England “clam shacks” typically use cod fillets in their fish-and-chips offerings. Minnesotans often use walleye — not necessarily branded as “fish-and-chips” but as “fried walleye” — and involving similar preparation. In the Pacific Northwest, halibut commonly appears. In the Southern United States “fish and chips” commonly comprises catfish and fries with the addition of coleslaw and hushpuppies. The south usually breads the fish with a light dusting of cornmeal, rather than the tempura type batter. Due mainly to the aquaculture industry of the south, catfish has become more commercially available and economical to obtain on a large scale. A few areas around major lakes and rivers may also serve bluegill and crappie in addition to catfish. However, law around serving panfish (bluegill, crappie) commercially varies by state.
South Africans most commonly use hake (Merluccius capensis) for fish and chips. Snoek (Thyrsites atun) has also become popular in Cape coastal areas. Kingklip (Xiphiurus capensis, known as cusk eel internationally) offers a less common and generally more expensive alternative.
In Denmark, deep-fried, breaded plaice fish-fillets served with french fries (Danish, pomfritter) arguably outsells other cooked fish - almost every restaurant in Denmark serves this dish. Traditionally, it has an accompaniment of remoulade sauce and lemon-wedges.
Accompaniments
In the United Kingdom, free salt and vinegar is traditionally sprinkled over fish and chips at the time of serving. [20] Suppliers may use malt vinegar or onion vinegar (the vinegar used for storing pickled onions). A cheaper product called “non-brewed condiment” (actually a solution of acetic acid in water with caramel added for colour) substitutes for genuine malt vinegar in many fish-and-chip shops. Scots tend to prefer white vinegar to malt vinegar. Other standard accompaniments include mushy peas, “chip shop curry”, gravy and/or “scraps” (small pieces of left-over batter, usually provided free-of-charge). In the area around Kingston upon Hull, chip spice has become widely used.
In Scotland, preference for accompaniments divide the East and West sharply, with Scots in the East (for example in Edinburgh, Fife and Stirling) preferring a brown sauce known as “chip-shop sauce” or “chip sauce” (in response to the question “Salt and sauce?”) whereas those from the West (for example in Glasgow) will have salt and vinegar. East-coasters requesting “salt and sauce” in the West would probably end up with tomato ketchup — to their dismay. The vinegar in the sauce and used for the chips commonly comes from jars of pickled onion; pickled onions or pickled eggs serving as common accompaniments. “Chips and cheese” or “cheesy chips”—chips topped with grated cheese—have also become a popular combination in most parts of the United Kingdom (compare the Canadian dish poutine).
In Ireland salt and vinegar makes for a popular choice, and north of the border many people pour either brown sauce or tomato sauce over the food, and “chippies” (or “chippers”) frequently offer these options.
Canadian fish and chip shops offer a variation of condiments including tartar sauce, white, cider or malt vinegar and fresh lemon for squeezing onto the fish. Many fish-and-fry meals in southern Ontario (Toronto region) come served alongside fresh-cut coleslaw as a side dish (usually included at no extra charge). Canadians also favor poutine, a Canadian variation of fries served with cheese curds and gravy.
American diners that offer fish and chips typically provide a side of tartar sauce or vinegar (intended for the fish), with ketchup and mustard usually available on request free-of-charge (sometimes in bottles already on the table).
In Australia the use of seasoning salt on chips has become quite widespread; so much so that even fast-food chains like KFC no longer carry regular salt and use seasoning salt by default. Vendors usually include a small slice of lemon free of charge: the purchaser can squeeze the slice in order to release the juice as dressing. Australian fish and chip shops also widely offer tartare sauce or tomato sauce.
Other popular dressings include:
Salt and vinegar
Barbecue sauce
Brown sauce
Burger sauce
Curry sauce
Gravy
Cheese (often with gravy/Poutine in Canada)
Chili sauce
Garlic sauce
Mayonnaise
Tomato ketchup/Tomato sauce
Summer Savory turkey stuffing and gravy (Eastern Canada)
Lemon slice (United Kingdom, Canada, Australia)
Thousand Island Dressing
Tartar sauce/Tartare sauce
Salad Cream
Scraps
Other accompaniments include:
baked beans
bread and butter
bun/breadcake/barmcake/cob/muffin/teacake
coleslaw
mushy peas
pickled onions, pickled eggs and/or gherkins.
steak and kidney pudding
chicken nuggets
calamari rings (Australia)
scallops (in UK and Australia)
dim Sims (Australia)
souvlaki (Australia)
clam chowder (usually New England-, Rhode Island-, or Manhattan-style depending on the region)
clam fritters
Savaloy (Southern UK)
patties (sage and onion) — usually in the East Riding of Yorkshire
In Scotland, preference for accompaniments divide the East and West sharply, with Scots in the East (for example in Edinburgh, Fife and Stirling) preferring a brown sauce known as “chip-shop sauce” or “chip sauce” (in response to the question “Salt and sauce?”) whereas those from the West (for example in Glasgow) will have salt and vinegar. East-coasters requesting “salt and sauce” in the West would probably end up with tomato ketchup — to their dismay. The vinegar in the sauce and used for the chips commonly comes from jars of pickled onion; pickled onions or pickled eggs serving as common accompaniments. “Chips and cheese” or “cheesy chips”—chips topped with grated cheese—have also become a popular combination in most parts of the United Kingdom (compare the Canadian dish poutine).
In Ireland salt and vinegar makes for a popular choice, and north of the border many people pour either brown sauce or tomato sauce over the food, and “chippies” (or “chippers”) frequently offer these options.
Canadian fish and chip shops offer a variation of condiments including tartar sauce, white, cider or malt vinegar and fresh lemon for squeezing onto the fish. Many fish-and-fry meals in southern Ontario (Toronto region) come served alongside fresh-cut coleslaw as a side dish (usually included at no extra charge). Canadians also favor poutine, a Canadian variation of fries served with cheese curds and gravy.
American diners that offer fish and chips typically provide a side of tartar sauce or vinegar (intended for the fish), with ketchup and mustard usually available on request free-of-charge (sometimes in bottles already on the table).
In Australia the use of seasoning salt on chips has become quite widespread; so much so that even fast-food chains like KFC no longer carry regular salt and use seasoning salt by default. Vendors usually include a small slice of lemon free of charge: the purchaser can squeeze the slice in order to release the juice as dressing. Australian fish and chip shops also widely offer tartare sauce or tomato sauce.
Other popular dressings include:
Salt and vinegar
Barbecue sauce
Brown sauce
Burger sauce
Curry sauce
Gravy
Cheese (often with gravy/Poutine in Canada)
Chili sauce
Garlic sauce
Mayonnaise
Tomato ketchup/Tomato sauce
Summer Savory turkey stuffing and gravy (Eastern Canada)
Lemon slice (United Kingdom, Canada, Australia)
Thousand Island Dressing
Tartar sauce/Tartare sauce
Salad Cream
Scraps
Other accompaniments include:
baked beans
bread and butter
bun/breadcake/barmcake/cob/muffin/teacake
coleslaw
mushy peas
pickled onions, pickled eggs and/or gherkins.
steak and kidney pudding
chicken nuggets
calamari rings (Australia)
scallops (in UK and Australia)
dim Sims (Australia)
souvlaki (Australia)
clam chowder (usually New England-, Rhode Island-, or Manhattan-style depending on the region)
clam fritters
Savaloy (Southern UK)
patties (sage and onion) — usually in the East Riding of Yorkshire
Batter and Frying
A light batter is made of cold water and wheat flour. Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Over-mixing the batter will result in production of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.
Specially formulated tempura flour is available in Japanese supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.
Some varieties of tempura are dipped in a final coating, such as sesame seeds, before frying. Tempura generally does not use breadcrumbs in the coating. Generally fried foods which are dipped in breadcrumbs (panko) are considered to be furai (Japanese-invented faux western-style deep fried foods, such as tonkatsu or ebi Fried Prawn).
Thin slices or strips of vegetables or seafood are dipped in flour, then the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common, however tempura was traditionally cooked using sesame oil. Many specialty shops still use sesame oil or tea seed oil, and it is thought that certain compounds in these oils help to produce light, crisp batter.
When cooking shellfish, squid, or hard-skinned watery vegetables such as bell pepper or eggplant, it is important to score the skin with a knife to prevent the ingredients from bursting during cooking. Failing to do so can lead to serious burns from splashing oil.
Oil temperature is generally between 160 and 180 degrees Celsius, depending on the ingredient. In order to preserve the natural flavour and texture of the ingredients, it is important not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters.
It is important to scoop out the bits of batter (known as tenkasu) between batches of tempura, so they do not burn and leave a bad flavour in the oil. A small mesh scoop is used for this purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.
Specially formulated tempura flour is available in Japanese supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.
Some varieties of tempura are dipped in a final coating, such as sesame seeds, before frying. Tempura generally does not use breadcrumbs in the coating. Generally fried foods which are dipped in breadcrumbs (panko) are considered to be furai (Japanese-invented faux western-style deep fried foods, such as tonkatsu or ebi Fried Prawn).
Thin slices or strips of vegetables or seafood are dipped in flour, then the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common, however tempura was traditionally cooked using sesame oil. Many specialty shops still use sesame oil or tea seed oil, and it is thought that certain compounds in these oils help to produce light, crisp batter.
When cooking shellfish, squid, or hard-skinned watery vegetables such as bell pepper or eggplant, it is important to score the skin with a knife to prevent the ingredients from bursting during cooking. Failing to do so can lead to serious burns from splashing oil.
Oil temperature is generally between 160 and 180 degrees Celsius, depending on the ingredient. In order to preserve the natural flavour and texture of the ingredients, it is important not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters.
It is important to scoop out the bits of batter (known as tenkasu) between batches of tempura, so they do not burn and leave a bad flavour in the oil. A small mesh scoop is used for this purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.
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