Fish and chips

A meal of battered, deep-fried fish served with chips, the British term for thick-cut fried potatoes. It is a defining dish of British takeaway culture.

Batter (cooking): A pourable mixture, commonly flour and liquid, used to coat food before cooking. A flour-based batter forms the crisp outer coating around the fish.
Joseph Malin: A London entrepreneur commonly credited with opening the first fish-and-chip shop in the 1860s. His East End shop is often cited in accounts of the dish's early history.
Fish and chip shop: A takeaway restaurant specializing in battered fish and fried potatoes. The shop is the dish's characteristic place of preparation and sale.
British cuisine: The culinary traditions and food practices associated with Britain. Fish and chips is widely treated as a signature British meal.
Deep frying: A cooking method that submerges food in hot fat or oil. Both fish and chips are cooked by immersion in hot oil.
John Lees: A Lancashire fish seller associated with an early fish-and-chip business in the 1860s. His claim reflects the competing northern account of the first shop.
Takeaway food: Prepared food bought from an establishment to be eaten elsewhere. Fish and chips became one of Britain's best-known takeaway meals.
British popular culture: Shared cultural practices and symbols widely recognized in Britain. The dish appears as a familiar symbol of British everyday life.
Potato chip (British): A thick-cut piece of potato fried until tender inside and browned outside. British usage calls the thick-cut fried potatoes in the meal chips.
Industrial Revolution: The period of major industrial and social change beginning in Britain in the eighteenth century. Urban growth and industrial work helped create demand for inexpensive hot takeaway meals.

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