Fish and chips - wikipedia Fish and chips `` Fish n ' Chips '' redirects here. For the 2011 Cypriot film, see Fish n ' Chips ( film ). Fish and chips Fish and chips in a polystyrene take - away container Alternative names Fish supper / Fish ' n ' Chips Course Main dish Place of origin England Serving temperature Hot Main ingredients Battered and fried fish with deep - fried chips Cookbook : Fish and chips Media : Fish and chips British cuisine National cuisines English Scottish Welsh Cornish Northern Irish Overseas / Fusion cuisine Anglo - Indian Anguillian Balti curries Bermudian British Virgin Islands Cayman Islands Falkland Islands Gibraltarian Irish Saint Helena Hong Kong Pitcairn Islands Montserrat Turks and Caicos Islands United Kingdom portal Fish and chips is a hot dish of English origin consisting of fried battered fish and hot potato chips. It is a common take - away food and an early example of culinary fusion. Fish and chips first appeared in the 1860s ; by 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000. Fish and chips are now a staple takeaway meal in numerous countries, particularly in English - speaking commonwealth countries including Australia and New Zealand. Contents 1 History 1.1 United Kingdom 1.2 Fish & Chips Awards 1.3 Ireland 1.4 New Zealand 1.5 United States 2 Composition 2.1 Cooking 2.2 Thickness 2.3 Batter 2.4 Choice of fish 2.5 Accompaniments 2.6 Nutrition information 3 Vendors 4 Cultural impact 5 Environment 6 See also 7 References 8 Bibliography 9 External links History Main article : English cuisine Fish and chips, served in a paper wrapper ( greaseproof paper inner and ordinary paper outer ), as a `` takeaway '' Fried fish as a culinary trend may have begun in Lancashire or it may have come from London 's Western Sephardic Jews. Originally, Western Sephardic Jews settling in England in the 17th century would have prepared fried fish in a manner similar to Pescado frito, which is coated in a flour. Battered fish is first coated in flour then dipped into a batter consisting of flour mixed with liquid, usually water but sometimes beer. Some newer modifications to the recipe may have cornflour added, and instead of beer sometimes soda water is added. In 1860, the first fish and chip shop was opened in London by Joseph Malin who sold `` fish fried in the Jewish fashion ''. Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be rapidly transported to the heavily populated areas. Deep - fried chips ( slices or pieces of potato ) as a dish may have first appeared in England in about the same period : the Oxford English Dictionary notes as its earliest usage of `` chips '' in this sense the mention in Charles Dickens ' A Tale of Two Cities ( 1859 ) : `` Husky chips of potatoes, fried with some reluctant drops of oil ''. The modern fish - and - chip shop ( `` chippy '' or `` chipper '' in modern British slang ) originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. 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. The fish - and - chip shop later evolved into a fairly standard format, with the food served, in paper wrappings, to queuing customers, over a counter in front of the fryers. By 1910, there were more than 25,000 fish and chip shops across the country, and in the 1920s there were more than 35,000 shops. As a boy Alfred Hitchcock lived above a fish and chip shop in London, which was the family business. According to Professor John Walton, author of Fish and Chips and the British Working Class, the British government made safeguarding supplies of fish and chips during World War I a priority : `` The cabinet knew it was vital to keep families on the home front in good heart, unlike the German regime that failed to keep its people well fed ''. In 1928, Harry Ramsden opened his fish and chip shop in Guiseley, West Yorkshire. On a single day in 1952, the shop served 10,000 portions of fish and chips, earning a place in the Guinness Book Of Records. In George Orwell 's The Road to Wigan Pier ( 1937 ), documenting his experience of working class life in the north of England, the author considered fish and chips chief among the ' home comforts ' which acted as a panacea to the working classes. During World War II, fish and chips remained one of the few foods in the United Kingdom not subject to rationing. Prime Minister Winston Churchill referred to the combination of fish and chips as `` the good companions ''. John Lennon enjoyed his fish and chips -- a staple of the working class -- smothered in ketchup. British fish and chips were originally served in a wrapping of old newspapers but this practice has now largely ceased, with plain paper, cardboard, or plastic being used instead. In the United Kingdom, the Fish Labelling Regulations 2003 and in Ireland the European Communities ( Labelling of Fishery and Aquaculture Products ) Regulations 2003 respectively enact directive 2065 / 2001 / EC, and generally mean that `` fish '' must be sold with the particular commercial name or species named ; so, for example, `` cod and chips '' now appears on menus rather than the more vague `` fish and chips ''. In the United Kingdom the Food Standards Agency guidance excludes caterers from this ; but several local Trading Standards authorities and others do say it can not be sold merely as `` fish and chips ''. United Kingdom A blue plaque in Oldham ( Greater Manchester ) in England marking the 1860s origins of the fish and chip shop and the fast food industry A prominent meal in British culture, 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, while 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. It remains unclear exactly when and where these two trades combined to become the fish - and - chip shop industry we know. A Jewish immigrant, Joseph Malin, opened the first recorded combined fish - and - chip shop in London in 1860 or in 1865 ; a Mr Lees pioneered the concept in the North of England, in Mossley, in 1863. The concept of a fish restaurant, as opposed to take - away, was introduced by Samuel Isaacs ( born 1856 in Whitechapel, London ; died 1939 in Brighton, Sussex ) who ran a thriving wholesale and retail fish business throughout London and the South of England in the latter part of the 19th century. Isaacs ' first restaurant opened in London in 1896 serving fish and chips, bread and butter, and tea for nine pence, and its popularity ensured a rapid expansion of the chain. The restaurants were carpeted, had table service, tablecloths, flowers, china and cutlery, and made the trappings of upmarket dining affordable to the working classes for the first time. They were located in Tottenham Court Road, St Pancras, The Strand, Hoxton, Shoreditch, Brixton and other London districts, as well as Clacton, Brighton, Ramsgate, Margate and other seaside resorts in southern England. Menus were expanded in the early 20th century to include meat dishes and other variations as their popularity grew to a total of thirty restaurants. Sam Isaacs ' trademark was the phrase `` This is the Plaice '', combined with a picture of the punned - upon fish in question. A glimpse of the old Brighton restaurant at No. 1 Marine Parade can be seen in the background of Norman Wisdom 's 1955 film One Good Turn just as Wisdom / Pitkin runs onto the seafront ; this is now the site of a Harry Ramsden 's fish and chips restaurant. A blue plaque at Oldham 's Tommyfield Market marks the first chips fried in England in 1860, and the origin of the fish and chip shop and fast food industries. Fish and chips traditionally wrapped in white paper and newspaper Dundee City Council claims that chips were first sold by a Belgian immigrant, Edward De Gernier, in the city 's Greenmarket in the 1870s. In Edinburgh, a combination of Gold Star brown sauce and water or malt vinegar, known as `` sauce '', or more specifically as `` chippy sauce '', has great popularity. Fish & chips Awards The annual National Fish & Chips Awards were set up in the UK in 1988. The 30th Annual Fish & Chips Awards ceremony was attended by Norwegian ambassador to the UK Mona Juul. Ireland Main article : Irish cuisine In Ireland, the first fish and chips were sold by an Italian immigrant, Giuseppe Cervi, who mistakenly stepped off an North American - bound ship at Queenstown ( now Cobh ) in County Cork in the 1880s and walked all the way to Dublin. He started by selling fish and chips outside Dublin pubs from a handcart. He then found a permanent spot in Great Brunswick Street ( now Pearse Street ). His wife Palma would ask customers `` Uno di questa, uno di quella ? '' This phrase ( meaning `` one of this, one of that '' ) entered the vernacular in Dublin as `` one and one '', which is still a way of referring to fish and chips in the city. New Zealand Main article : New Zealand cuisine Fish and chips are the most popular takeaway food in New Zealand. Food historians have been unable to pinpoint exactly when the meal became an established part of New Zealand cuisine but all recognise that the first fish and chips shops were introduced by British settlers before World War I. During the 20th century, nearly every small town and suburb in New Zealand had at least one fish - and - chip shop. As in Britain, Friday night has been the traditional night to eat fish. Traditionally, fish and chips were served in wrappings of newspaper. With the decline of the newspaper industry, this has become less common. In 1980, four up - and - coming Labour Party politicians, including David Lange, were nicknamed the `` Fish and Chip Brigade '' due to a picture published at the time with the group eating fish and chips. United States Main article : Cuisine of the United States In the United States, the dish is most commonly sold as `` fish and chips '', except in Upstate New York and Wisconsin and other parts of the Northeast and Upper Midwest, where this dish would be called a fish fry. Despite the name `` fish and chips '', and the US meaning of `` chips '', the dish is served with French fries ( much thinner than British and Irish chips ). In the Southern United States, a common form of cuisine is fried catfish with French fries, accompanied by coleslaw, pickles, raw onion slices and lemon slices. Composition Cooking Frying range Traditional frying uses beef dripping or lard ; however, vegetable oils, such as peanut oil ( used because of its relatively high smoke point ) now predominate. A minority of vendors in the North of England and Scotland, and the majority of vendors in Northern Ireland, still use dripping or lard, as it imparts a different flavour to the dish, but this makes the fried chips unsuitable for vegetarians and for adherents of certain faiths. Lard is used in some living industrial history museums, such as the Black Country Living Museum. Thickness Fish and chips at a Hesburger fast food restaurant, advertised as particularly English British and Irish chips are usually thicker than American - style French fries sold by major multinational fast food chains, resulting in a lower fat content per portion. In their homes or in some restaurants, people in or from the United States may eat a thick type of chip, more similar to the British and Irish variant, sometimes referred to as steak fries. Batter In Britain and Ireland, fish and chip shops traditionally use a simple water and flour batter, adding a little sodium bicarbonate ( baking soda ) and a little vinegar to create lightness, as they react to create bubbles in the batter. Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxide in the beer lends a lighter texture to the batter. Beer also results in an orange - brown colour. A simple beer batter might consist of a 2 : 3 ratio of flour to beer by volume. The type of beer alters the taste of the batter ; some prefer lager whereas others use stout or bitter. Choice of fish Cod and chips, served with a lemon wedge and tartar sauce In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock or coley, plaice, skate, and ray ( particularly popular in Ireland ) ; and huss or rock salmon ( a term covering several species of dogfish and similar fish ). In Northern Ireland, cod, plaice or whiting appear most commonly in ' fish suppers ' -- ' supper ' being Scottish and Northern Irish chip - shop terminology for a food item accompanied by chips. Suppliers in Devon and Cornwall often offer pollock and coley as cheap alternatives to haddock. In Australia, reef cod and rock cod ( a different variety from that used in the United Kingdom ), barramundi or flathead ( more expensive options ), flake ( a type of shark meat ) or snapper ( cheaper options ), are commonly used. From the early 21st century, farmed basa imported from Vietnam and hoki have become common in Australian fish and chip shops. Other types of fish are also used based on regional availability. In New Zealand, snapper or gurnard was originally the preferred species for battered fillets in the North Island. As catches of this fish declined, it was replaced by hoki, shark ( particularly rig ) -- marketed as lemon fish -- and tarakihi. Bluefin gurnard and blue cod predominate in South Island fish and chips. In the United States, the type of fish used depends on availability in a given region. Some common types are cod, halibut, flounder, tilapia or, in New England, Atlantic cod or haddock. Salmon is growing common on the West Coast, while freshwater catfish is most frequently used in the Southeast. In India, the dish is usually based on pomfret fish, and uses chilli paste, and more pepper than would be used in Britain. Accompaniments Fish and chips served with coleslaw and tartar sauce in an iron bowl In chip shops in Britain and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar ( used for pickling onions ), or the cheaper non-brewed condiment. In England, a portion of mushy peas is a popular side dish, as are a range of pickles that typically include gherkins, onions and eggs. In table - service restaurants and pubs, the dish is usually served with a slice of lemon for squeezing over the fish and without any sauces or condiments, with salt, vinegar and sauces available at the customer 's leisure. In Ireland, Wales and England, most takeaways serve warm side portions of sauces such as curry sauce, gravy or mushy peas. The sauces are usually poured over the chips. In some areas, this dish without fish is referred to as ' wet chips '. In the Midlands especially, chips with mushy peas or baked beans is known as a `` pea mix '' or a `` bean mix ''. Other fried products include ' scraps ' ( also known as ' bits ' in Southern England and `` scrumps '' in South Wales ), originally a by - product of fish frying. Still popular in Northern England, they were given as treats to the children of customers. Portions prepared and sold today consist of loose blobs of batter, deep fried to a crunchy golden crisp in the cooking - fat. The potato scallop or potato cake consists of slices of potato dipped in fish batter and deep fried until golden brown. These are often accompanied for dipping by the warm sauces listed above. Nutrition information An average serving of fish and chips consisting of 6 ounces of fried fish with 10 ounces of fried chips has approximately 1,000 calories and contains approximately 52 grams of fat. The use of tartar sauce as a condiment adds more calories and fat to the dish. Vendors Main article : Fish and chip shop Fish and chip stalls A mobile fish and chip vendor In the United Kingdom, Ireland, Australia, Canada, New Zealand and South Africa, fish and chips are usually sold by independent restaurants and take - aways known as fish and chip shops. Outlets range from small affairs to chain restaurants. Locally owned seafood restaurants are also popular in many places, as are mobile `` chip vans ''. In Canada, the outlets may be referred to as `` chip wagons ''. In the United Kingdom some shops have amusing names, such as `` A Salt and Battery '', `` The Codfather '', `` The Frying Scotsman '', `` Oh My Cod '' and `` Frying Nemo '' In New Zealand and Australia, fish - and - chip vendors are a popular business and source of income among the Asian community, particularly Chinese migrants. In Indonesia, fish and chips are commonly found in metropolitan cities such as Jakarta in western restaurants. In Ireland, the majority of traditional vendors are migrants or the descendants of migrants from southern Italy. A trade organisation exists to represent this tradition. Fish and chips is a popular lunch meal eaten by families travelling to seaside resorts for day trips who do not bring their own picnic meals. Fish - and - chip outlets sell roughly 25 % of all the white fish consumed in the United Kingdom, and 10 % of all potatoes. The numerous competitions and awards for `` best fish - and - chip shop '' testify to the recognised status of this type of outlet in popular culture. Fish - and - chip shops traditionally wrapped their product in newspaper, or with an inner layer of white paper ( for hygiene ) and an outer layer of newspaper or blank newsprint ( for insulation and to absorb grease ), though the use of newspaper for wrapping has almost ceased on grounds of hygiene. Nowadays, establishments usually use food - quality wrapping paper, occasionally printed on the outside to imitate newspaper. The British National Federation of Fish Friers was founded in 1913. It promotes fish and chips and offers training courses. A previous world record for the `` largest serving of fish and chips '' was held by Gadaleto 's Seafood Market in New Paltz, New York. This 2004 record was broken by Yorkshire pub Wensleydale Heifer in July 2011. An attempt to break this record was made by Doncaster fish and chip shop Scawsby Fisheries in August 2012, which served 33 pounds ( 15 kg ) of battered cod alongside 64 pounds ( 29 kg ) of chips. Cultural impact A neon sign for Fish and Chips The long - standing Roman Catholic tradition of not eating meat on Fridays, especially during Lent, and of substituting fish for meat on that day continues to influence habits even in predominantly Protestant, Anglican, semi-secular and secular societies. Friday night remains a traditional occasion for eating fish - and - chips ; and many cafeterias and similar establishments, while varying their menus on other days of the week, habitually offer fish and chips every Friday. In Australia and New Zealand, the words `` fish and chips '' are often used as a shibboleth to highlight the difference in each country 's short - i vowel sound / ɪ /. Australian English has a higher forward sound ( i ), close to the ee in see ( but shorter ), while New Zealand English has a lower backward sound ( ɘ ) akin to the a in Rosa 's ( but not in Rosa, which is typically lower ( ɐ ) ). Thus, New Zealanders hear Australians say `` feesh and cheeps, '' while Australians hear New Zealanders say `` fush and chups. '' Environment In the UK, waste oil from fish and chip shops has become a useful source of biodiesel. The German biodiesel company Petrotec has outlined plans to produce biodiesel in the UK from waste oil from the British fish - and - chip industry. See also Food portal Chicken and chips -- another take - away dish often sold in the same establishments. Fried potatoes Fish fry Fried fish List of deep fried foods List of fish and chip restaurants List of fish dishes Pescado frito References Jump up ^ Black, Les ( 1996 ). New Ethnicites And Urban Cult. Oxford : Routledge. p. 15. ISBN 1 - 85728 - 251 - 5. ^ Jump up to : Alexander, James ( 18 December 2009 ). `` The unlikely origin of fish and chips ''. BBC News. Retrieved 16 July 2013. Jump up ^ Hosking, Richard ( 2007 ). Eggs in Cookery : Proceedings of the Oxford Symposium of Food and Cookery 2006. United Kingdom : Prospect Books. p. 183. ISBN 978 - 1 - 903018 - 54 - 5. Jump up ^ Marks, Gil ( 1999 ). The world of Jewish cooking : more than 500 traditional recipes from Alsace to Yemen. Simon & Schuster. ISBN 0 - 684 - 83559 - 2. Jump up ^ Keegan, Mike ( 20 April 2010 ). `` Chips in north ' are the best ' ''. Manchester Evening News. Archived from the original on 8 December 2015. 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Dundee City Council. Archived from the original on 8 April 2007. Retrieved 20 March 2007. Jump up ^ SiteWise - Content Management System - www.pureenergymultimedia.com/sitewise/. `` Did You Know ? ''. Federation of Fish Friers. Archived from the original on 23 September 2008. Retrieved 22 June 2009. Jump up ^ `` Fish & Chips Awards Official Website ''. Retrieved 2 February 2018. Jump up ^ A Orlova, Tamara ; Alvarez, Joe ( 25 January 2018 ). `` Chip Chip Hooray ! The National Fish & Chip Awards Names The UK 's Best Chippy ''. Ikon London Magazine. Retrieved 2 February 2018. Jump up ^ `` National Fish and Chips Day : Thank cod for Giuseppe ''. Irish Independent. ^ Jump up to : Wassilieff, Maggy ( 12 June 2006 ). `` Seafood - Favourite Kiwi fare ''. Te Ara - the Encyclopedia of New Zealand. Retrieved 15 December 2017. Jump up ^ `` Seafood - Favourite Kiwi fare : The Fish and Chip Brigade ''. Te Ara - the Encyclopedia of New Zealand. Retrieved 14 December 2017. Jump up ^ `` Shore Lunch : More Than the World 's Finest Fish and Chips -- New West ''. newwest.net. New West Publications. Retrieved 15 December 2017. Jump up ^ `` French Fries : France vs. America vs. Belgium vs. United Kingdom - General Discussion - French Fries ''. Chowhound. 31 July 2010. Retrieved 15 December 2017. Jump up ^ `` Online recipes ''. Foodnetwork.com. Archived from the original on 13 March 2008. Retrieved 22 June 2009. Jump up ^ `` More online recipes ''. Foodnetwork.com. Archived from the original on 17 March 2008. Retrieved 22 June 2009. Jump up ^ `` Deep fried fish in beer ''. Retrieved 23 March 2009. Jump up ^ Hix, Mark ( 26 January 2008 ). `` Gurnard in beer batter ''. The Independent. London. Retrieved 23 March 2009. ^ Jump up to : Alan Masterson, tictoc design. `` '' Seafish. On Plate. Fish & chips '' ( UK Sea Fish Industry Authority website ) ``. Seafish.org. Archived from the original on 11 October 2008. Retrieved 22 June 2009. Jump up ^ Nunn, Ian ( 2011 ). My Family 's Other Recipes : I Did n't Wanna Do It. Author House. p. 121. ISBN 9781467002325. Jump up ^ `` Fish n ' chips, a great Indian delicacy ''. Times of India. 9 February 2012. Jump up ^ `` Crispy fish & chips with mushy peas recipe ''. BBC. Retrieved 7 March 2010. Jump up ^ `` British Food : A History ''. Britishfoodhistory.wordpress.com. 23 September 2012. Retrieved 16 July 2013. Jump up ^ `` How to Eat Fish and Chips like the British ''. voices.yahoo.com. 16 July 2008. Archived from the original on 15 June 2013. Retrieved 16 July 2013. Jump up ^ `` Do you know what scraps are ? And why they should be free ''. The Guardian. London. 13 July 2007. Retrieved 24 November 2010. Jump up ^ `` Serving the Fish and Chips Industry - Nutritional info ''. National Federation of Fish Friers. March 29, 2018. Retrieved March 31, 2018. Jump up ^ `` Starting a Mobile Catering Business in UK ''. Mobilecateringuk.co.uk. Retrieved 16 October 2012. Jump up ^ `` Chip shops : oh my cod, the plaices I 've seen ''. The Guardian. London. 15 January 2012. Retrieved 2 June 2013. Jump up ^ Swillingham, Guy ( 2005 ). Shop Horror. London : Fourth Estate. ISBN 0 - 00 - 719813 - 2. Jump up ^ `` Jakarta Eats : Fish n Chips Shop ''. Diplomatic wife. 2 November 2010. Archived from the original on 15 April 2012. Retrieved 30 January 2017. Jump up ^ `` ITICA - Irish Traditional Italian Chipper Association, chippers in Ireland, Irish chippers, Fish and Chip Day -- ITICA ''. Itica.ie. Retrieved 2 June 2013. Jump up ^ `` Fish and Chip Facts ''. Barton 's Fish and Chips. Archived from the original on 30 January 2012. Retrieved 30 January 2012. Jump up ^ `` The National Fish and Chip Awards ''. Jump up ^ `` Couple scoop best chip shop award ''. BBC News. 1 February 2006. Retrieved 4 January 2007. Jump up ^ Guinness World Record Claim ID # 45775 Jump up ^ `` Hudson Valleys Freshest Seafood and Lobster, retail market, restaurant ''. Gadaletos.com. 16 April 2013. Retrieved 2 June 2013. Jump up ^ `` Giant fish and chip supper breaks world record ''. BBC News. 2 July 2011. Retrieved 16 July 2013. Jump up ^ `` Cod and chips world record battered in Doncaster ''. BBC News. 29 August 2012. Retrieved 29 August 2012. Jump up ^ Gerald Priestland ( 1972 ). Frying tonight : the saga of fish & chips. Gentry Books. p. 28. ISBN 0 - 85614 - 014 - 7. Jump up ^ `` I 'll just have me fush and chups and then I 'm off to bid ''. NZ Herald. Retrieved 2018 - 04 - 03. ^ Jump up to : Michael Hogan ( 19 March 2008 ). `` German Biodiesel Firm To Use Chip Fat In UK, US ''. planetark.com. Retrieved 1 October 2010. Bibliography Priestland, Gerald ( 1972 ). Frying tonight : the saga of fish & chips. London : Gentry Books. ISBN 978 - 0 - 85614 - 014 - 3. Walton, John K. ( 1989 ). `` Fish and Chips and the British Working Class, 1870 -- 1930 ''. Journal of Social History. 23 ( 2 ) : 243 -- 266. JSTOR 3787879. Walton, John K. ( 1994 ). Fish and Chips, and the British Working Class, 1870 -- 1940 ( 1st ed. ). Leicester : Leicester University Press. ISBN 978 - 0 - 567 - 21232 - 0. External links Wikimedia Commons has media related to Fish and chips. Wikibooks Cookbook has a recipe / module on Fish and Chips `` Top UK dish ' hooked French first ' '' : BBC News : Fish and chips invented in France ? Retrieved 2008 - 05 - 27 `` My plaice or yours ? '' - article from The Guardian detailing some chippy terminology. Retrieved 2008 - 05 - 27 Far Flung Fish and Chips - historical article `` Fish and chips '' : the ( UK ) Sea Fish Industry Authority 's views. Retrieved 2008 - 05 - 27 BBC TWO Ching He Huang - style fish and chips National Federation of Fish Friers, the UK industry body for fish and chip shops. English cuisine Roman times Dishes Sausages Middle Ages Exemplars The Forme of Cury ( c. 1390 ) Dishes Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage 16th century Exemplars Thomas Dawson ( The Good Huswifes Jewell, 1585 ) Dishes Black pudding Fruit fool Pancake Scones Syllabub Trifle ( without jelly ) 17th century Exemplars Elinor Fettiplace ( Receipt Book, 1604 ) Gervase Markham ( The English Huswife, 1615 ) Robert May ( The Accomplisht Cook, 1660 ) Hannah Woolley ( The Queen - like Closet or Rich Cabinet 1670 ) Kenelm Digby ( The Closet Opened 1699 ) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea 18th century Exemplars Mary Kettilby ( A Collection of above Three Hundred Receipts 1714 ) John Nott ( The Cooks and Confectioners Dictionary, 1723 ) Eliza Smith ( The Compleat Housewife 1727 ) Hannah Glasse ( The Art of Cookery made Plain and Easy 1747 ) Elizabeth Raffald ( The Experienced English Housekeeper 1769 ) Richard Briggs ( The English Art of Cookery 1788 ) William Augustus Henderson ( The Housekeeper 's Instructor 1791 ) Dishes Bread and butter pudding Christmas pudding Chutney Cottage or Shepherd 's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle ( with jelly ) Welsh rabbit Yorkshire pudding 19th century Exemplars Mrs Rundell ( A New System of Domestic Cookery 1806 ) Eliza Acton ( Modern Cookery for Private Families 1845 ) Charles Elmé Francatelli ( The Modern Cook 1846 ) Isabella Beeton ( Mrs Beeton 's Book of Household Management 1861 ) Dishes Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve 's pudding Jam roly - poly Lardy cake Madeira cake Summer pudding Worcestershire sauce 20th century Exemplars Elizabeth David ( A Book of Mediterranean Food 1950 ) Constance Spry Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Fergus Henderson Gordon Ramsay Gary Rhodes Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Crumble Knickerbocker glory Ploughman 's lunch Salad cream 21st century Exemplars Michel Roux Jr. ( Le Gavroche ) Hugh Fearnley - Whittingstall ( River Cottage ) Antony Worrall Thompson Heston Blumenthal ( The Fat Duck ) Mary Berry Clarissa Dickson Wright ( A History of English Food 2011 ) Related Food in England ( 1954 ) List of English dishes List of English cheeses List of puddings Rationing in the United Kingdom Seafood Fish Anchovy Barramundi Billfish Carp Catfish Cod Eel Flatfish Flounder Herring Mackerel Salmon Sardine Shark Sturgeon Swordfish Tilapia Trout Tuna Whitebait Shellfish Abalone Cockles Crab meat Crayfish Geoduck Krill Lobster Mussels Oysters Scallops Shrimp Sea urchins Crustaceans Molluscs Other seafood Edible seaweed Jellyfish Marine mammals Octopus Sea cucumber Squid Whale meat Sea vegetables Algae List of seafoods more... Processed seafood Caviar Dried fish Canned fish Cod liver oil Cured fish Fermented fish Fish fillet Fish head Fish oil Fish sauce Fish paste Fish steak Fish stock Lutefisk Salted fish Salted seafood Salted squid Shark liver oil Shrimp paste Smoked fish Stockfish Surimi Roe more... Seafood dishes List of seafood dishes List of crab dishes List of fish dishes Bisque Chowder Fish and chips Fish pie Fish soup Fried fish Raw fish Seafood boil Shark fin soup Sushi more... Health hazards Ciguatera Fish diseases and parasites Mercury in fish Metagonimiasis Scombroid food poisoning Shellfish poisoning Advisory services Seafood mislabelling Sustainable seafood Sustainable seafood advisory lists and certification Animal welfare Declawing of crabs Eyestalk ablation Eating live seafood Live fish trade Pain in fish Pain in crustaceans Shark finning Related topics Fish preservation Fish processing Gathering seafood by hand History of seafood History of sushi List of seafood companies Raw bar Salmon cannery Seafood restaurant Umami Retrieved from `` https://en.wikipedia.org/w/index.php?title=Fish_and_chips&oldid=841569448 '' Categories : British cuisine Australian cuisine Irish cuisine Jewish cuisine American cuisine New Zealand cuisine South African cuisine Fast food Fish dishes Potato dishes Deep fried foods Food combinations National dishes Hidden categories : Articles with inconsistent citation formats Use dmy dates from November 2017 Articles containing potentially dated statements from 2007 All articles containing potentially dated statements All articles with unsourced statements Articles with unsourced statements from May 2018 Articles with unsourced statements from December 2017 All articles lacking reliable references Articles lacking reliable references from October 2015 Talk Contents About Wikipedia Wikibooks Afrikaans Ænglisc Azərbaycanca Bân - lâm - gú Беларуская Български Brezhoneg Català Čeština Cymraeg Dansk Deutsch Español Euskara فارسی Français 한국어 Bahasa Indonesia Íslenska Italiano עברית ქართული Lumbaart Bahasa Melayu Nederlands 日本 語 Norsk Norsk nynorsk Polski Português Română Русский Scots Sesotho sa Leboa Simple English Suomi Svenska ไทย Українська Tiếng Việt 粵語 中文 34 more Edit links This page was last edited on 16 May 2018, at 17 : 02. 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Question: when was the first fish and chip shop opened
Answer: 1860