The most iconic dish in British cuisine was invented by a 13-year-old Jewish refugee, popularized by Italian immigrants in Scotland, and served with vinegar that — at most chip shops — is almost certainly fake. Fish and Chips is an immigrant masterpiece, and the real story is wilder than anyone gives it credit for.
This week, we dig into the batter science that makes everything shatter: rice flour, ice cold vodka, and lager all working against gluten in different ways. The chips get a double fry. And we settle the great condiment debate — malt vinegar, ketchup, curry sauce, or the tartar sauce most Brits quietly ignore.
The cocktail: The Good Companion — gin and dry vermouth with a homemade malt vinegar shrub, garnished with a Hayward's pickled onion.
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Thanks to all of this week's partners:
El Acabo Raicilla: https://pkgdgroup.com/#our_brands/
Underberg: https://underbergamerica.com/