Discovered the crème de la crème of fish and chips in Britain's food capital: The champion boasted tender, flaky fish and a wallet-friendly £10.50 price tag.
In the seaside town of Scarborough, North Yorks, fish and chips reign supreme. With more fish and chip shops per head than any other town or city in the country, the town is a haven for lovers of this classic British dish.
The preference in Scarborough leans towards haddock over cod, but a good fish should always be ice white and flakey. A good batter is essential too, not too gooey underneath, and having a nice thin batter that's crisp and a little bit spiky.
Wacking's chips, with their lovely crispness on the outside, were a standout. Bamford's offered chips with a beautiful colour, while Carol's Plaice, a family-owned shop, served generous portions and excellent batter. North Bay Fisheries impressed with top-marked batter, chips, and fish.
However, not all shops were equally impressive. The Anchor's chips were somewhat undercooked, and Rennards' chips were of poor quality. Papa's, despite claiming to be Britain's Best Fish and Chips, did not meet expectations, and Fish Pan's fish was far too greasy and tough.
Keeping the oil clean is crucial for a good fish and chips, and it must be regularly sieved to remove scraps and impurities. The takeaway Harbourside fries everything in beef dripping, adding a unique twist to the traditional dish. The Tunny Club offers a fish and chip wrap, another innovative take on the classic.
The origins of fish and chips can be traced back to 15th Century Portugal, where Sephardic Jews would wrap fried fish in batter to preserve it for the Sabbath. The dish was introduced to Britain by Jewish immigrants in the mid-19th century, largely due to the influence of Spanish and Portuguese Jewish immigrants who brought the tradition of frying fish in batter to Britain.
In the Victorian era, fried fish became a working-class staple and was firmly established across the country, thanks to the arrival of the railways. The dish's popularity soared with the growth of North Sea trawl fishing and the expansion of railways, which allowed fresh fish to be quickly transported to industrial cities.
By the early 20th century, fish and chip shops had proliferated, with over 25,000 shops in the UK by 1910 and more than 35,000 by the 1920s. Iconic establishments like Harry Ramsden’s in Guiseley set records for fish and chip sales in the mid-20th century.
However, the industry faces challenges today. Fish prices, staff wages, national insurance contributions, and gas prices have increased, putting pressure on fish and chip shops. Raymond Fusco, a third-generation fish fryer and the owner of Winking Willy's, a fish and chip shop in Scarborough, believes that the good shops will continue to thrive.
Andrew Crook, President of the National Federation of Fish Friers, wants the Government to engage more closely with the industry to help smaller shops. Despite these challenges, the love for fish and chips remains strong, and the dish continues to be a cherished part of British culture.
In Scarborough, the variety of food-and-drink establishments offers diverse cooking styles, with a focus on traditional fish and chip recipes. For travelers seeking an authentic British dining experience, the town's fish and chip shops are a must-visit, showcasing innovative takes on the classic dish as well as the traditional favorite.
