Fish and chips, first served together as a dish around 1860, possibly in London by the Malin family, consists of a fillet of fish fried in batter and chunky chips. The most commonly used fish is cod or haddock. Fish and chips are traditionally sprinkled with malt vinegar and salt, and can be accompanied with tartare sauce and pickled eggs.
The traditional serving of fish and chips was in newspaper, which stopped in the 1980s for health reasons. Now some of the fish and chips shops serve it on paper like newspapers to create a real authentic touch. During the Second World War Winston Churchill recognised the crucial role of fish and chips, referring to them as ‘good companions’. Fish and chips were two of the few foods not subject to rationing because the government feared the dish was so embedded in the nation’s culture that any limit would damage morale. Although in every town or village, especially if it is a seaside place, you will find at least one fish and chip shop, in the popular sea resorts like Yarmouth or Brighton there will be far more, possibly a whole quarter or street of the traders. The nicest and the most traditional way to eat fish and chips is to sit on a bench near the beach, looking at the sea and waves with seagulls hovering above you.