Whether it be wrapped in paper or served piping hot on a plate, the great British dish is still going strong.
Winston Churchill referred to them as ‘the good companions.’ John Lennon smothered his in tomato ketchup. Michael Jackson enjoyed them with mushy peas. They are as much a part of Britain’s fabric as a cup of tea, Morecambe and Wise, a pint down the local and Coronation Street. It’s the nation’s one truly significant contribution to world cuisine and one of its favourite takeaways – fish and chips. A marriage made in the nineteenth century to provide cheap and nutritious food for the working masses, battered fish and thick-cut potato chips – both deep fried, salted and soused in vinegar have helped fuel Britain’s industrial prime and sustained morale through two world wars. For generations they have fed countless memories – Friday teatime treat, eaten out of newspaper by the seaside or a late night supper on the way home from the pub…
Story length: 1,300 words
Available images: 30
Photography by Paul Marshall
Text by Andrew Marshall