Few dishes are as proudly British as fish and chips. Whether you’ve eaten it from a paper cone on a windy seaside pier or ordered it in a cosy London pub with a pint of ale, it’s hard to imagine the UK without this crispy, comforting classic.
But where did it actually come from? Who first thought to dunk fish in batter and fry up a pile of golden chips? And how did it become the national dish of Britain?
Grab some salt and vinegar, and let’s take a delicious dive into the history of fish and chips — from humble immigrant roots to its place at the heart of British life.
Where It All Began
The story of fish and chips is really the story of two separate foods that met, fell in love, and became inseparable.
Fried Fish: A Gift from Immigrants
Fried fish first appeared in Britain in the 1700s, brought over by Jewish immigrants from Portugal and Spain. These communities had long eaten a dish called pescado frito — white fish coated in flour and fried in oil.
It was tasty, inexpensive, and could be eaten cold on the Sabbath when cooking wasn’t allowed. When Jewish families settled in London’s East End and Manchester, they brought this recipe with them — and Brits quickly caught on.
The Mighty Chip
Chips, meanwhile, are believed to have come from Belgium or France. By the early 1800s, the concept of deep-fried potato sticks had reached Britain, where they became popular among the working classes.
The Industrial Revolution meant cheap potatoes, cheap oil, and hungry workers — a perfect recipe for the nation’s new favourite snack.
The Birth of the Perfect Pair
No one knows exactly who first combined fried fish and chips, but two rival stories often get the credit.
• In London, a Jewish entrepreneur named Joseph Malin is said to have opened the first fish and chip shop in 1860, selling fried fish with a side of chips from a small stall.
• Up north, John Lees of Mossley, near Manchester, claimed to be serving fish and chips around 1863, from a wooden hut in the market.
Whichever story you prefer, by the late 19th century, fish and chips were booming across Britain — the original fusion food.
Fuel for the Industrial Revolution
It’s no coincidence that fish and chips took off right when Britain was changing faster than ever.
During the Industrial Revolution, people moved from farms to factories, working long, exhausting hours. They needed cheap, filling food that could be eaten quickly — and fish and chips fit the bill perfectly.
• Fish was brought in by trawlers from the North Sea and Iceland.
• Potatoes were grown in abundance across the UK.
• Coal-fired ranges made frying fast and efficient.
• The meal was portable — perfect for workers grabbing a bite on the way home.
By the 1900s, fish and chips were a national obsession. Every high street had its local “chippy,” and queues would snake out the door on Friday nights.
Fish and Chips at War
Fish and chips even became a symbol of resilience during both World Wars.
• In World War I, the British government made sure fish and potatoes were among the few foods never rationed, knowing morale would crumble without them.
• During World War II, Winston Churchill reportedly called fish and chips “the good companions,” keeping the nation’s spirits up amid ration books and blackout curtains.
When times were dark, a hot parcel of fish and chips was a little taste of comfort and normality — the edible version of a hug.
Wrapping It Up (Literally)
If you’ve ever eaten fish and chips from grease-stained newspaper, you’ve experienced a tradition that defined British street food for over a century.
Until the 1980s, it was common to serve fish and chips wrapped in old newspaper, which helped keep the meal hot — and added a nostalgic charm. (Don’t worry, modern hygiene rules mean newspaper’s out, but today’s paper wrapping still nods to the old style.)
You can still find seaside chip shops serving your dinner “old-school” — in paper, with salt, vinegar, and maybe a wooden fork if you’re lucky.
What’s in a Classic Fish and Chips?
So what exactly makes a proper fish and chips?
• The Fish: Traditionally cod or haddock, though some regions use plaice or pollock. The fish is dipped in batter (usually flour, water, and beer) and fried until crisp and golden.
• The Chips: Thick-cut, soft inside, crispy outside — not like French fries. They’re cooked twice to get that perfect texture.
• The Condiments: Salt and malt vinegar are non-negotiable. In the North, you might get mushy peas. In Scotland, it’s brown sauce. Down south, you’ll often find tartar sauce and lemon wedges.
• The Drink: A cup of tea, or a cold pint if you’re seaside. Simple perfection.
Fish and Chips by the Sea
No British summer is complete without fish and chips by the seaside.
Whether you’re in Brighton, Whitby, Blackpool, or Cornwall, the ritual’s the same: paper-wrapped cod, seagulls circling, waves crashing, and vinegar misting in the salty air.
It’s more than a meal — it’s a British experience. And for tourists, it’s one of the most essential things to do in the UK. (Pro tip: guard your chips from seagulls. They will attack.)
Modern Twists on a Classic
While traditional chip shops still thrive, today’s chefs are also reinventing fish and chips for the modern palate.
You’ll now find:
• Beer-battered cod with truffle chips at upscale gastropubs.
• Gluten-free versions for coeliacs.
• Tofu “fish” and jackfruit “cod” in vegan chip shops.
• Even Michelin-starred takes — like at The Ritz London, where it’s served with champagne and silver cutlery.
Despite all the trends, one thing never changes: it’s still about simple, satisfying comfort food that brings people together.
Fish and Chips Today
There are still more than 10,000 fish and chip shops across the UK — more than McDonald’s, KFC, and Subway combined. The industry is worth over £1 billion a year.
And while rising costs and sustainability issues have changed where fish comes from, most shops now focus on responsibly sourced cod and haddock, certified by the Marine Stewardship Council (MSC).
So when you buy your next portion, you’re not just enjoying a meal — you’re supporting a centuries-old British tradition that’s adapting to the future.
Why Fish and Chips Still Matter
Fish and chips aren’t fancy, complicated, or expensive. They’re humble, hearty, and totally unpretentious — just like Britain itself. They remind us that good food doesn’t have to be flashy. It just needs to be made with care, shared with others, and eaten with your hands while the vinegar drips down your fingers.
So next time you’re in Britain — whether you’re strolling the Thames, exploring the Lake District, or chilling in Brighton — skip the chain restaurants. Find a local chippy, order cod and chips with mushy peas, and taste a piece of British history.
Final Bite
From Jewish immigrants’ fried fish to Victorian street food and wartime comfort, fish and chips tell the story of Britain itself — hardworking, inventive, and always up for a good meal. Fish and chips is not just food; it’s culture on a plate. And that’s what makes it timeless.