Difference between revisions of "Chip shop"
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| + | A chip shop is a British establishment that sells [[chip]]s, usually heated, for [[consumption]] off the premises. Other foodstuffs often for sale include [[Battered fish]], [[pie]]s, [[pickled onion]]s, [[pickled egg]]s and [[saveloy]]s. Many chip shops sell battered sliced potatoes, and regional variations for their names include fritters, scallops and scones. Some of the more up-market establishments might also sell [[doner kebab]]s. | ||
| + | |||
| + | == Regional differences and specialities == | ||
[[Image:fishchip.jpg|right|250px|thumb|A portion of fish and chips]] | [[Image:fishchip.jpg|right|250px|thumb|A portion of fish and chips]] | ||
| − | A | + | * [[London]]: Saveloys, ([[sausage]]s made up of highly seasoned minced 'meat'); rock salmon. In north London [[guacamole]] is a popular addition to a fish supper. A traditional accompaniment is a small pickle known as a Wally. |
| + | * [[Birmingham]]: Chips are often steeped in curry sauce, which is usually served cold, sometimes in a polystyrene cup. Because of its Kashmiri community Birmingham is the [[curry capital]] of the country, and many different styles and blends are available, all of remarkably similar taste and appearance. | ||
| + | * [[Yorkshire]]: Haddock, rather than cod, as the default fish; beef [[lard]] the frying medium of choice. "Fish bits" or "scraps" are the pieces of batter that become separated from the fish during cooking. They may be acquired for a nominal fee from the purveyor of fried produce. | ||
| + | * [[Scotland]]: pizza, haggis, macaroni pies and Mars Bars are popular choices, all deep fried. Haddock is also the fish of choice, though several varieties are often available. A macaroni pie consists of cooked pasta in a pastry envelope. | ||
| + | * [[Edinburgh]] and the Lothians: Chip sauce (a.k.a. chippy sauce), based on a closely guarded and centuries old Italian recipe, is offered alongside salt and vinegar as a dressing for fish and chips. Locals swear by it. | ||
| + | * [[Liverpool]]: with its large Chinese community, boasts more than its fair share of 'Chinese Chippies' which offer such health-conscious multicultural delights as deep fried [[spring roll]]s & chips, [[prawn crackers]], and [[Chop Suey]] (& chips). A fierce debate often ensues in Liverpool as to whether the [[mushy peas]] should be spread over the chips, or eaten [[on the side]]. The [[Beatles]] immortalised the [[Penny Lane]] chip shop with their reference to "four of fish & finger pie". | ||
| + | * [[Hebden Bridge]]: The large number of Dutch immigrants means that this is the only place in the UK where mayonnaise (fritesaus) is commonly offered as a condiment on chips. | ||
| + | *[[Portsmouth]]: This historic naval resort boasted a unique Chinese-Italian chip shop which melded the cuisines of all three cultures. This was especially popular at weekends when the towns streets are thronged by newly discharged sailors. | ||
Revision as of 17:34, May 31, 2007
A chip shop is a British establishment that sells chips, usually heated, for consumption off the premises. Other foodstuffs often for sale include Battered fish, pies, pickled onions, pickled eggs and saveloys. Many chip shops sell battered sliced potatoes, and regional variations for their names include fritters, scallops and scones. Some of the more up-market establishments might also sell doner kebabs.
Regional differences and specialities
- London: Saveloys, (sausages made up of highly seasoned minced 'meat'); rock salmon. In north London guacamole is a popular addition to a fish supper. A traditional accompaniment is a small pickle known as a Wally.
- Birmingham: Chips are often steeped in curry sauce, which is usually served cold, sometimes in a polystyrene cup. Because of its Kashmiri community Birmingham is the curry capital of the country, and many different styles and blends are available, all of remarkably similar taste and appearance.
- Yorkshire: Haddock, rather than cod, as the default fish; beef lard the frying medium of choice. "Fish bits" or "scraps" are the pieces of batter that become separated from the fish during cooking. They may be acquired for a nominal fee from the purveyor of fried produce.
- Scotland: pizza, haggis, macaroni pies and Mars Bars are popular choices, all deep fried. Haddock is also the fish of choice, though several varieties are often available. A macaroni pie consists of cooked pasta in a pastry envelope.
- Edinburgh and the Lothians: Chip sauce (a.k.a. chippy sauce), based on a closely guarded and centuries old Italian recipe, is offered alongside salt and vinegar as a dressing for fish and chips. Locals swear by it.
- Liverpool: with its large Chinese community, boasts more than its fair share of 'Chinese Chippies' which offer such health-conscious multicultural delights as deep fried spring rolls & chips, prawn crackers, and Chop Suey (& chips). A fierce debate often ensues in Liverpool as to whether the mushy peas should be spread over the chips, or eaten on the side. The Beatles immortalised the Penny Lane chip shop with their reference to "four of fish & finger pie".
- Hebden Bridge: The large number of Dutch immigrants means that this is the only place in the UK where mayonnaise (fritesaus) is commonly offered as a condiment on chips.
- Portsmouth: This historic naval resort boasted a unique Chinese-Italian chip shop which melded the cuisines of all three cultures. This was especially popular at weekends when the towns streets are thronged by newly discharged sailors.