Fish and chips
According to online reviews, fish and chips are served there.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Fish and chips emerged as a culinary combination in England during the mid-19th century. Fried fish recipes had been introduced to England by Jewish refugees from Portugal and Spain, while chips (thick-cut fried potatoes) were independently developed as a popular street food. The combination of the two rapidly gained popularity, particularly among the working classes.
Fish and chips are deeply ingrained in British culture, representing a simple, affordable, and satisfying meal enjoyed by people from all walks of life.
Working-Class Staple
Historically, fish and chips were a cheap and accessible meal for the working class, fueling industrial workers and providing sustenance during times of hardship.
Seaside Tradition
Fish and chips are synonymous with British seaside holidays, often enjoyed fresh from a takeaway shop while strolling along the beach.
Takeaway Culture
The dish is primarily associated with takeaway culture, served in paper or cardboard containers and eaten on the go. 'Chippies' (fish and chip shops) are a ubiquitous presence in towns and cities across the UK.
Friday Night Treat
Fish and chips are a traditional Friday night meal, particularly for Catholics who historically abstained from meat on Fridays.
The dominant flavors in fish and chips are savory, salty, and fatty, with a hint of acidity from vinegar or lemon.
The fish, traditionally cod or haddock, boasts a mild, flaky texture and a subtly sweet flavor that is enhanced by the crispy, golden-brown batter. The batter provides a contrasting crunchy texture and a rich, deep-fried flavor. The chips offer a starchy, potato flavor with a soft interior and slightly crispy exterior. Salt provides a crucial seasoning element, highlighting the natural flavors of the fish and potatoes. Malt vinegar, often drizzled liberally, adds a tangy acidity that cuts through the richness of the fried food.
Fish Selection
Cod, haddock, and plaice are popular choices. Fresh, skinless fillets are essential for optimal flavor and texture. Ensure the fish is thoroughly dried before battering.
Batter Consistency
The batter should be light and airy, not too thick. A combination of flour, baking powder, and cold water or beer is often used. Avoid overmixing to prevent gluten development.
Oil Temperature
Maintain a consistent oil temperature (around 175-190°C or 350-375°F) for even cooking and crispiness. Use a thermometer to monitor the temperature accurately.
Chip Preparation
Use Maris Piper or Russet potatoes for best results. Cut into thick chips and parboil before frying to ensure a fluffy interior. Double-frying is crucial for achieving a crispy exterior.
Serving Suggestions
Serve immediately with salt, malt vinegar, and tartar sauce. Mushy peas, curry sauce, and gravy are popular accompaniments.
Explore additional Fried food dishes and restaurants
Explore Fried foodDiscover top dining spots and culinary experiences in Bregenz.
Explore BregenzLearn more about the food culture, restaurant scene, and culinary heritage of Austria.
Explore Austria