Since the 19th Century, fish and chips have been a staple of the Great British diet. Either a treat at the end of the working day, or a family settling down for “Fish Friday” from the moment Joseph Malin opened the first ever fish and chip restaurant in 1860s this delicious meal has become UK tradition.
Here at King Loui, we use a combined 30 years of experience to coat our 8-10oz cod in a secret crispy batter recipe. The mouth-watering fish is then cooked in fresh rapeseed oil, ensuring that our customers enjoy a nutritious and memorable meal every time.
Although the dish is seen as being as British as a cup of tea, the origins of battered fish can be traced back to Jewish refugees emigrating from Portugal and Spain during the 16th century.
It is thought to be derived from a native dish called Pescaito frito – literally “fried little fish” which is a traditional meal that originated in Spain’s Southern coast, popular in Andalusia, but it can also be found in Catalonia and both the Canary and Balearic Islands.
First, they would start by coating the white fish in flour and deep-frying it in olive oil. The only seasoning they would use is salt and it would usually be served hot, either as an appetizer with beer or wine, or as the main course.
Once a firm favourite in the British diet, it was deemed so important that it – along with its great partner, the chip – was one of a few food sources not subject to rationing during World War II.
Before the Jewish tradition caught on in the UK, cooking fish in batter was originally used only as a cooking method. The batter would be peeled off before the dish was served onto the dinner plate. If the fish was to be eaten cold, the batter would act as a preservative, which was then thrown away.
Luckily, that custom lost favour, giving the Great British public the chance to enjoy the delights of battered fish.
Early fish and chip shops traditionally used a simple water and flour batter, adding a little baking soda and perhaps vinegar for lightness. That has developed into water sometimes being substituted for either beer or milk – as twists on the dish began to evolve.
It’s the carbon dioxide in the beer then lends a lighter texture to the batter, it also results in an orange-brown colour – you can also experiment with different types of beer for a variety of flavours.
Here at King Loui, you can try our famous cod, coated in our delicious secret crispy batter recipe, which has been tried, tested and developed for your enjoyment. You can also try our Mini Fish – perfect for kids or people with a small appetite.
To finish off the exquisite meal, why not partner our deliciously battered fish with either tomato sauce – thought to be the choice of John Lennon, or Michael Jackson’s favourite, mushy peas.