How to make fish and chips even batter

THE ULTIMATE comfort food, even in the face of rising costs and falling stocks, fish and chips is often described as England’s national dish.Winston Churchill referred to the two staples as “good companions” and they were never rationed during wartime; ministers believing they must safeguard the meal to keep morale from plunging.

The first fish and chip shops were opened during the 1860s but fried fish and chips existed separately long before this.

The practice of eating fish battered and fried in oil was introduced by Spanish and Portuguese Jewish immigrants during the 16th century. Fried potato chips became popular some time later.The development of fishing in the North Sea and the expansion of the railways meant transporting fresh fish became much easier, and the meal became a stock dish for working class people during the late 19th century.

While a fresh cup of tea used to be the drink of choice for a takeaway fish supper, there’s no reason not to toast this magnificent meal with something a bit more classy.

As with any fish dish, white wine should pair well.

The fatty, crunchy texture of the batter needs a fresh, dry white with a lot of acidity to counter those calories!

Wines like a crisp New Zealand sauvignon blanc are perfect. But if you prefer fuller, rounder wines, New World chardonnays are usually rich enough to cope with those deliciously greasy chips and batter.

Equally, bone dry fizz will provide a winning combination – the bubbles and high acidity cutting through that tasty fat.

This Friday is National Fish and Chips Day and we should all get behind it!

So why not crack open a bottle of something special to accompany your supper?