While it is often said that breakfast is the most important meal of the day, we shouldn’t be ignoring lunch and dinner either. As the day progresses and we are halfway through, we tend to have used up a lot of our energy in the morning and need something to refuel it. That’s where lunch comes in. Around the world, you would find plenty of dishes that are staple for lunch. In India itself, there are a plethora of dishes that are usually eaten for lunch. Take the dal chawal combination for instance. For the unversed, dal is a lentil-based dish that is watery and has gravy and chawal refers to rice in Hindi. Hummus and pita bread are an inseparable duo that enjoys a lot of fan fare in the Middle-East. Similarly, the British also believe in doing a lavish roast on Sundays.
Since it is a holiday and everyone wants to relax and indulge, they dig into a delicious spread called the Sunday roast. It comprises of everything, from Yorkshire pudding with roast meats like pork, beef and lamb. It is quite a heavenly treat that has encompasses sweet to savoury. Another classic dish from the British fare is fish and chips. I remember this one time I called my uncle who lives in the UK around lunch time and his plate was full of something tempting. Upon asking, I got to know that he was having fish and chips at office since that was quite common there. For those untouched by the phenomenon, this combination comprises of a batter-fried fish that is crispy and fresh. With that, thick slices of fried potatoes or fries are served. A tartar dip is a usual accompaniment in this dish.
If we go back in time and dig a little deeper into the history of this dish, we would discover that fish and chips weren’t actually British. They originated from Sephardic Jews who fled to Europe from Portugal during the Spanish rule in the 1860s and settled in England. Their cultural beliefs did not allow them to cook during Friday to Sunday due to a Sabbath and this is how they came up with the idea of batter-fried fish. The white cod fish was coated in a thin layer of flour and this fish was deep-fried and preserved. Later on, it began to be sold on the streets by the Jews.
That’s how the Britishers were introduced to the concept of batter-fried fish and chips were believed to have been an addition of the English. They paired the crispy fish with thick potato wedges or fries and served it alongside a creamy dip. That’s what you’ll find as fish and chips in present-day London. Do you also want to try this delicious treat? Take fresh fish and slice it into fillets. Prepare a panko batter and dip the fish, first in some buttermilk and then some panko. Fry this fish in hot oil. Simultaneously, peel potatoes and slice them into thick pieces. Toss them in a pan and season with salt.
Here’s a detailed recipe to try.
