Published in Scotland Magazine Issue 25 on 17/02/2006.

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Making the most of the traditional fish supper

Sue Lawrence enjoys the hedonistic delights of fish and chips

Fish and chips used to be a simple order. In Scotland it was haddock and chips; in England cod and chips, with plaice or skate topping the bill in certain areas.

There were also regional variations when it came to the accompaniments such as pickled eggs, onions and mushy peas.

But no matter which part of the country you have been queuing at for your fish supper, the age-old question is belted out, “salt, sauce and vinegar?” And unless you respond immediately, your order will be doused with the lot.

And for those of you who have not yet had the dubious pleasure of trying deep-fried mars bar and chips, I can inform you that these too are drenched in salt, sauce and vinegar.

Weird – risible even, but consider the other charming offerings at the Scottish chippy such as the deep-fried steak pie or the battered and deep fried red pudding (no, I don’t even want to consider what makes it red) and you will perhaps agree that good old fish and chips are not only the tastiest in the shop but also the healthiest.

But there is change afoot for the home cook. With everyone more aware of health issues, more cooks are roasting or grilling fish and serving with oven chips. And yoghurt-based sauces can replace heavy mayonnaise ones. But for a special treat, the fish and chip shop is still the best.

The history of fish and chips is interesting because it was only in the second half of the 19th century that the two were brought together in Britain. But this perfect symbiosis – rather like .....

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By Sue Lawrence

Section : Scottish Food

Page number : 48