We love that this quintessentially British dish is a combination of the north and south of the country (chips were a staple food in the industrial north and fried fish was popular in London’s East End) and was traditionally sold through small family fish and chip shops (kind of like us!) in the 19th century.
It consists of a crispy fried fish, chunky fried potatoes, mushy peas and, of course, salt and vinegar.
Wines to look for with this meal are crisp and fresh white wines that have a strong backbone of acidity to cut through the oil of the fried foods. The salt and vinegar reduce the high acidity of these wines and let the delicate flavours of the fish to come through.
Alastair, our traditionally British colleague, recommends the following 9 Elms Wines with this meal:
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