This is an understandable source of despair for nutritionists: fish and chips may contain an abundance of vitamins and minerals, but both main ingredients are also deep-fried in oil that often contains unhealthy saturated fats. According to a national trade association, there are more than 10,000 of them in the United Kingdom, with many more outlets in pub kitchens, and nearly a quarter of Britons eat a meal of fish and chips at least once a week. However, all these local variations are provisional, as every fish-and-chip shop will more likely than not offer all these ingredients along with curry sauce and brown gravy. Everywhere, a favourite accompaniment to fish and chips is the dish called mushy peas, marrowfat peas that have been boiled to a near paste. In Ireland the typical accompaniments are lemon wedges for the fish and ketchup for the chips. Tartar sauce is more commonly found in England than in Scotland or Ireland. In England the typical condiments used on the fish are salt and malt vinegar, while in Scotland the call is often for “salt and sauce,” that being malt or white vinegar mixed with a sweet savory brown sauce that resembles Worcestershire sauce and is used to season bacon sandwiches and fried breakfasts.
#Fish and chips how to#
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#Fish and chips drivers#
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