Search
Brazil
Argentina
Bolivia
Chile
Colombia
Ecuador
Guyana
French Guiana
Falkland Islands (Malvinas)
Paraguay
Peru
Suriname
Uruguay
Venezuela
Germany
Austria
Belgium
Croatia
Denmark
Spain
Finland
France
Greece
the Netherlands
Hungary
Ireland
Iceland
Italy
Luxembourg
Norway
Poland
Portugalthe United Kingdom
the Czech Republic
Sweden
Switzerland
Turkey
the United States
Mexico
the Dominican RepublicTurkey
South Africa
Australia
Fiji
New ZealandFlavors · Inglaterra
White fish battered and fried, served with thick-cut fries, salt and malt vinegar. It originated in England in the 19th century from combining fried fish linked to the tradition of Jewish immigrants with fried potatoes, and became the country's best-known takeaway dish.
Traditional dish from Inglaterra
Also known as: fish 'n' chips, fish supper
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Click a photo to enlarge it.
Fish and chips — Inglaterra, the United Kingdom
Fish and chips is a fillet of white fish, usually cod or haddock, dipped in a flour batter and fried until golden and crisp, served with thick-cut fries. The seasoning is added at the time: salt and malt vinegar, and often mushy peas, tartar sauce, or ketchup on the side.
The two parts of the dish have different origins. Batter-fried fish is associated with the tradition of Sephardic Jews from the Iberian Peninsula, who likely introduced it to England. French fries in stick form appear in English cookbooks in the early 19th century. The combination of the two emerged in industrial towns in the second half of that century.
Who opened the first shop is disputed. One account credits Joseph Malin, who is said to have sold fried fish with chips in London around 1860; another credits John Lees, who reportedly did the same at a market in Mossley, Lancashire, around 1863. For that reason the dish is linked to England rather than to a particular city.
Fish and chip shops, known as chippies, spread across the country in the late 19th and early 20th centuries. The dish was not rationed during World War II and secured its place as a popular meal. For a long time it was sold wrapped in newspaper, today replaced by food-grade paper.
Inglaterra
Dish born in England in the 19th century; the earliest cited shops are in London and in Lancashire, with no definitive choice between them.
White fish (cod or haddock, depending on the region); batter made from flour and water or beer; potato; oil or fat for frying; salt; malt vinegar. Common accompaniments: mushy peas, tartar sauce, ketchup.
As a takeaway, in a box or paper, eaten with the hands or a wooden fork, often on the street or by the seaside; or seated, on a plate. It’s seasoned with salt and vinegar at the time of eating.
All year round.
Your questions
Generally cod or haddock, depending on the region and the shop. Other white fish are also used.
It is not known for certain. One account credits Joseph Malin in London around 1860; another credits John Lees in Lancashire around 1863.
With salt and malt vinegar, at the time of serving. Mushy peas, tartar sauce and ketchup are common accompaniments.
Flavors of the United Kingdom
Sweet made with puff pastry topped with a layer of jam and filled with egg, butter, sugar and almond, with a texture between a custard and a cake. Associated with the town of Bakewell in the Peak District since the 19th century; it is not the same as the Bakewell tart.
Crispy yellow candy made from sugar, golden syrup and baking soda, broken into pieces with a hammer. It is the candy of the Ould Lammas Fair, the late‑August fair in Ballycastle, sold alongside dulse, the dried seaweed.
Sweet bread made from leavened dough with milk, eggs and butter, topped with crushed sugar and, in many versions, with currants and a sugar lump inside. Associated with the city of Bath since the 18th century, it is served at breakfast and at afternoon tea.
Thick soup of smoked haddock, potato, onion and milk, from the fishing village of Cullen on the Moray coast in northeast Scotland. It began as a beef broth and came to be made with smoked fish, cheaper in the region.
Round pastry bun made of buttery puff pastry filled with Corinth raisins, with cuts on top and crystallized sugar. It is named for the town of Eccles, near Manchester, where it began to be sold in shops at the end of the 18th century.
Sheep offal minced with oats, onion, fat and spices, cooked inside a casing, served with turnip and potato purées. It is Scotland’s national dish and the centrepiece of the Burns Supper on January 25.
Whisky distilled and aged in Scotland for at least three years in oak casks. The name is legally protected: only the beverage produced in the country under the rules set in 2009 may be called Scotch whisky.
Fried breakfast from Northern Ireland, with bacon, sausage, egg and black pudding, distinguished by the fried griddle breads: soda farl and potato bread. It is one of Northern Ireland’s specialties.
Tablet of sugar flavored with peppermint oil, white or brown, sometimes coated in chocolate, made in Kendal since the 19th century. It became famous among mountaineers and was taken on the first ascent to the summit of Everest in 1953.
Stew of beef or lamb with potato, carrot and onion, cooked until thickened, served with pickled beetroot or red cabbage and bread. It is the dish of the port of Liverpool and gave the city’s inhabitants the nickname Scousers.
Minced meat pie in a simple pastry, served with mashed potato and the liquor, a green parsley sauce. It originated in East End homes of London in the 19th century, linked to the eels sold in the streets, and is one of the dishes most associated with London’s working class.
Pie of minced fresh pork, seasoned with pepper, in a golden pastry with arched walls, with a layer of jelly between the filling and the crust. It has protected geographical indication and originated connected to the fox hunts on horseback around Melton Mowbray.
A thick broth of lamb or beef with leek, turnip, carrot and potato, slowly cooked and served with bread. It is regarded as the national dish of Wales and, in parts of the north, is called lobscows.
Round, flattened cakes made from flour, butter, sugar, raisins and spices, cooked on an iron griddle and dusted with sugar. The Welsh name, picau ar y maen, means cakes on the stone, referring to the griddle used to make them.
