The perfect piece of fried fish depends on a chemical trick: the batter has to set into a crisp shell before the fish inside overcooks, which is why cold batter meets very hot oil. Many London shops still use beef dripping, and the traditional wrapping was yesterday’s newspaper until 1980s food-safety rules ended the practice of letting ink touch the food. This is Guide № 001 in The Love London Guide series.
What’s inside
- Where Fish and Chips Came From
- How a Proper Fry Actually Works
- The Condiments and the Regional Rules
- Finding Good Fish and Chips in London
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Fish and Chips — in a beautifully designed, printable booklet. The Love London Guide № 001.