The Kerridge's Fish and Chips
A classic done right, often praised for its crispy batter and perfectly cooked fish.
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.
Kerridge's Bar & Grill
Fish and chips originated in England in the 19th century. Fried fish, likely brought by Jewish immigrants from Portugal and Spain, was combined with chips (fried potatoes) during the Industrial Revolution, becoming a staple food for the working class.
Fish and chips is deeply ingrained in British culture, often associated with seaside towns, casual meals, and a sense of comfort food nostalgia.
National Dish
Fish and chips is widely considered Britain's national dish, representing a significant part of British culinary heritage.
Seaside Culture
It's strongly associated with British seaside culture, often enjoyed fresh from a 'chippy' while overlooking the ocean.
Pub Food Staple
Fish and chips is a common and popular offering in pubs across the UK.
The flavors of Kerridge's Fish and Chips focus on high-quality ingredients and perfectly executed cooking techniques. The primary flavors are the clean, flaky taste of the fish and the savory, crispy batter.
The fish is typically cod or haddock, known for their mild flavor and firm texture. The batter is made with a mixture of flour, beer (or sparkling water), and sometimes baking powder for extra lightness and crispness. Kerridge's version often emphasizes a rich, flavorful batter with a hint of acidity to balance the richness of the fried fish. The chips are thick-cut potatoes, fried to golden perfection, with a fluffy interior and crisp exterior. Malt vinegar and salt are essential condiments.
Temperature Control
Maintaining the correct oil temperature (around 180°C/350°F) is crucial for achieving crispy batter and perfectly cooked fish. Too low, and the batter will be greasy; too high, and it will burn before the fish is cooked through.
Batter Consistency
The batter should be thick enough to coat the fish evenly but thin enough to create a light and crispy crust. A good consistency is similar to pancake batter.
Fish Selection
Use fresh, high-quality cod or haddock. Pat the fish dry before battering to ensure the batter adheres properly.
Double Frying Chips
Double frying the chips - first at a lower temperature to cook them through, then at a higher temperature to crisp them up - creates the ideal texture.
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