How do you like your chips (fries)?
When I was a kid, fish and chips was a real treat. Mostly we had it after we’d crossed the border into NSW (New South Wales) for Mum to do a big shop in the city of Albury (which is right on the border with Victoria.)
We kids would help carry the groceries to the car, while Dad would go to the Fish and Chip shop to order. Then we’d go to Noreuil Park in Albury (which was on the way home) and have a picnic. And oh, the enticement of the smell of that big white-paper-wrapped package (or maybe it was wrapped in newspaper) in the two or three minutes it took to drive there.
We never added anything to our chips (fries) — they were already well salted, and that’s all we needed.
Of course we’d devour the fish, but the mound of golden chips was always so big that, despite two adults and four hungry kids, there were always some left over. They got wrapped up and taken home to feed the chooks (hens) or sometimes the dog. Mum never wasted anything.
It wasn’t until years later, when I started getting chips in restaurants with my meal that various things for dipping also arrived. Of course I tried them but to be honest, I still prefer my chips plain and crispy, with just salt.
But I was fascinated by an article talking about all the very different dips for fries there are around the world. There’s also a bit of history of fries, which I think is always a bonus.
You can read the article here. I confess, I’m curious about some of the dips they describe. I’ve always wondered about the Canadian poutine but have never had an opportunity to try it. And while some of the various dipping sauces sound a little bizarre, I’m still curious.
What about you — do you dip your fries? What sort of dip do you prefer?
Hi Anne, proper chips as shown in your photograph with a sprinkling of salt – perfect. I don’t like fries, just proper chips!! Although we think of them as British chips, they were apparently invented by Belgian housewives in the 17 th century. A great addition to our cuisine! Deep frying fish in batter was also apparently brought to England by Sephardic Jewish immigrants fleeing from persecution in Portugal and Spain. The only British contribution was, it is said, the idea of combining the two. The first Fish and Chip shop opening in London in 1863. Who would have thought… Read more »
Thanks for that, Jo. Yes, fish and chips is a magic combination — and I’m with you on “proper chips” as well
Crispy fish and chips combine to make one of the world’s most perfect meals! And it’s one of my favorites.
Mine, too, Mary Jo. I remember you taking me to a really good fish and chip place in NY one time. Delicious!
Well, Anne, you’ve decided what we’ll have for supper tonight! Just that photo of fish and chips makes me hungry! If the chips are good – by which I mean thick-cut, very hot and very salted, they need nothing more. But if they’re the more common skinny, slightly undercooked variety, I like to dip them in the tartar sauce that’s commonly served with fried fish in the US. If you haven’t had it, it’s basically mayonnaise with finely diced pickle and onion stirred in. And I have had poutine a few times in Canada – the quality of that is… Read more »
Sounds yummy, Constance. We also often serve fish with tartare sauce — I generally make my own, much like your recipe, but with added chopped capers. And I don’t fry my fish, but bake it in foil in the oven. My fried fish and chips only comes from the fish and chip shop.