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National Fish and Chip Day: celebrating the top dish across Kent

Have you had your chips?

Friday, June 1 is the day to celebrate the nation’s love for the dish with National Fish and Chip Day.

From fish and chip shops, pub chains, restaurants, retailers and hotels, to the fishermen and farmers who provide the sustainable and natural ingredients used to create it, the nation will be enjoying the firm family favourite.

Will you have your chips on National Fish and Chips Day Picture: Andy Jones
Will you have your chips on National Fish and Chips Day Picture: Andy Jones

In 2017, National Fish and Chip Day saw more people than ever before enjoy fish and chips as daily sales hit an all time high for many fish and chip shops across the country.

The day, which was launched in 2015, aims to give fish and chips the recognition it deserves and helps to secure its position as the nation’s favourite dish. It brings together all those involved in creating the iconic British dish.

The UK’s fish and chip industry is good for the country’s economy – there are 10,000 shops across the country,

To whet your appetite or the day, here are some facts on the dish:

Did you know that fish and chips weren’t rationed during the Second World ar because it would be too detrimental to the morale of the nation to do so. Prime Minister Winston Churchill even referred to fish and chips as “good companions.”

Fish and chips appear in Charles Dickens’ A Tale Of Two Cities.

British consumers eat some 382 million portions of fish and chips every year - that’s six servings for every man, woman and child.

Fish and chips played a part in the D-Day landings - British soldiers identified each other by crying out ‘fish’ and waiting for the response of ‘chips.’

Fish and chips were served in newspaper until the 1980s.

The Guinness World Record for wrapping chips is held by Steph Celik of Blue Whale Fish & Chip Shop in Maltby, South Yorkshire. Beating a previous record by two seconds in 2012, Steph wrapped up five 350g portions of chips - with salt and vinegar - in just 58 seconds.

In the National Fish and Chip Survey, 70% of people said they opted for salt and vinegar with their chips.

When asked what do you call the crispy bits of batter? The national winner was ‘scraps’, chosen by 47%, with ‘bits’ chosen by 15% and other names included scrumps, batterbits and crunchies - in the South West they are known as ‘gribbles.’

To find out more visit nationalfishandchipday.org.uk and on social media use #nationalfishandchipday

Mark Sargeant of Rocksalt in Folkestone
Mark Sargeant of Rocksalt in Folkestone

Mark Sargeant of Rocksalt in Folkestone gives his own recipe for National Fish and Chip Day.

Beer batter

300g self raising flour

About 500-600ml Rock Top Ale, (any pale ale will be fine) and seasoning

Start with the dry ingredients in a bowl and whisk in the beer until correct consistency is achieved.

Triple cooked chips - 600g Koffmans chipping potatoes (or Maris Pipers)

Wash & peel the potatoes. Cut into batons about 1.5 cm thick. Par boil the potatoes until they are soft, put into a colander and ruffle up - this will make your chips extra crispy when you fry them, then chill in the fridge. In a large pan, fill 1/3 with rapeseed oil and heat, slowly fry the chips, just before they start turning golden brown take them out the oil and drain on a piece of kitchen towel and fully chill.

Mushy peas

500g frozen peas

150g butter

1 bunch mint

75ml malt vinegar

Boil your peas for 4 mins and put into a bowl with the butter. Use a fork to crush the peas and butter together. Finely chop the mint and add into the peas along with the malt vinegar. Season.

Tartare Sauce

500g mayonnaise

100g capers, chopped

100g gherkins, finely chopped

50g shallots, peeled and finely chopped

15g parsley, finely chopped and seasoning

Squeeze capers and gherkins out in a clean towel to remove excess liquid. Mix all of the ingredients together and season to taste.

To serve lightly dust your fish in flour and then dip into your batter letting the excess batter drip off and fry in your oil at 180 degrees. Once your fish is golden brown, drain on some kitchen towel and fry your chips until golden and crispy. Heat the peas and serve with lemon and tartar sauce.

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