{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='How to make the perfect fish and chips' data-url='/boclips/videos/5c54bfe5d8eafeecae1469ee' data-video-url='/boclips/videos/5c54bfe5d8eafeecae1469ee' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nHow to make the perfect fish and chips\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eIt''s a great British institution. This traditional dish consists of a hunk of fish, usually cod or haddock, battered and deep fried to a golden brown, served with thickly cut strips of potatoes, also deep fried, topped off with salt and...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eIt''s a great British institution. \u003cbr/\u003eThis traditional dish consists of a hunk of fish, usually cod or haddock, battered and deep fried to a golden brown, served with thickly cut strips of potatoes, also deep fried, topped off with salt and vinegar. \u003cbr/\u003eHowever, the famed staple of British cuisine has slipped in popularity in recent years, though it''s still one of the country''s top five takeaway foods. \u003cbr/\u003eNow the National Federation of Fish Friers, keen to fight off competition from rival fast foods such as pizza and burgers, has declared 2010 to be the 150th birthday of fish and chips. \u003cbr/\u003eThe Federation represents about 8,500 fish and chip shop owners in Britain.\u003cbr/\u003eIt claims that in 1995, the British consumed 300 million servings of fish and chips - that equates to six servings for every man woman and child in the country. \u003cbr/\u003eAspiring owners of fish and chip shops can take a course to help prepare them to run a \"chippie\" at the federation''s headquarters in Leeds, in northern England.\u003cbr/\u003eStudents on the �670 pound ($1,000 US Dollars) three-day course learn the best way to prepare and cook the fish and how to use specialized machines to quickly peel and slice potatoes.\u003cbr/\u003eFood hygiene and health and safety are also covered, as are the ins and outs of running a restaurant, such as keeping accounts. \u003cbr/\u003eMark Drummond, a training course instructor who is also the owner of a fish and chip shop, starts by teaching students how to debone cod fillets before slicing them into 5-ounce pieces. \u003cbr/\u003eFor the batter, all that is needed are good quality flour and a raising agent, usually bicarbonate of soda, and very cold water. \u003cbr/\u003eAs for the chips, Drummond recommends always making your own rather than using frozen chips.\u003cbr/\u003e\"If you chip your own potatoes, and then dry them before you fry them, they fry much much better than if they''re frozen or if they''re wet,\" he says.\u003cbr/\u003eThe students then try their hand at cooking, taking turns to practice on two traditional frying ranges, one British-made, the other Dutch. \u003cbr/\u003eDrummond shows them how to dump a bucket of chips on the side of the vat, rather than in the middle, in order to avoid being splashed by sizzling oil. \u003cbr/\u003eHe uses a basic trick to tell when the chips are done - he simply picks one up and squeezes it in the middle. \u003cbr/\u003eIf it''s cooked properly, it will be soft in the middle and hot but won''t hurt. \u003cbr/\u003eIf it''s not, it will burn your fingers because there is still moisture in the potato that will scald. \u003cbr/\u003eThen Drummond demonstrates how to batter a piece of fish, dipping it quickly into the mixture before bringing it back out and touching it on the side of the container to let the excess run off. \u003cbr/\u003eHe lowers it gently into the sizzling oil with an outward motion so that it floats away from the middle, freeing up space for more fish. \u003cbr/\u003e\"We get them to prepare chips from raw potatoes and show them how to do them in large quantities and so that you can fry them dry. We teach them how to prepare fish ready for frying so it''s skinless and boneless if that''s what the customers in their areas like. And how it''s the right portion size. The biggest, most important thing we teach them is how to keep their oil or fat in good condition because that''s the biggest thing that determines the quality of the fish and chips,\" says Drummond.\u003cbr/\u003eNow it''s time for the taste test. \u003cbr/\u003eDrummond and the students tuck into the fish and chips they''ve cooked. \u003cbr/\u003eBarrie Richards, who is buying a fish and chips shop, agrees that the chips are good. \u003cbr/\u003e\"There''s so much more than just chucking a piece into fat and hoping for the best. There''s an art to it,\" he says.\u003cbr/\u003eBut what about the health implications of eating deep fried food? \u003cbr/\u003eThe federation says that if cooked properly, fish and chips have less fat and salt than many other popular takeaway meals. \u003cbr/\u003e\"I think if fish and chips are fried in the right oil just as we''ve learnt to today it''s healthier than most meals out there and as everything it''s how they''re cooked,\" says Tenny Panesar, who is opening a fish and chips shop with his brother in Scotland. \u003cbr/\u003eNo one knows when or where the dish was actually created, though Jewish immigrants from Spain and Portugal are thought to have brought the idea of fried fish to England. \u003cbr/\u003eOne of the earliest references to the dish is found in the Charles Dickens novel \"Oliver Twist,\" which was published in 1839 and mentions a \"fried fish warehouse.\" \u003cbr/\u003eThere is a strong claim that the first fish and chip shop was set up in northern England by John Lees in 1863 in Manchester. \u003cbr/\u003eBut the Federation says evidence strongly suggests that the Malin family in East London first put fried fish and fried chips together in 1860 and sold it as a dish. \u003cbr/\u003eFor most in Britain, fish and chips are an occasional treat rather than a daily staple. \u003cbr/\u003eAnd many people believe they taste better at the seaside, in places such as Portsmouth on the southern coast of England. \u003cbr/\u003ePatrons of the Britannia Fish Bar, where a standard cod costs �3.10 ($4.5 US Dollars) and chips are �1.20 ($1.70 US Dollars), voice their opinions on how the dish should be made. \u003cbr/\u003e\"It''s got to to be hot, crispy batter,\" says Rodney Prior, a worker at the town''s shipyard. \"The chips have got to be like a tan colour, don''t like them soggy or nothing like that.\"\u003cbr/\u003eHaden Pope, who is visiting from Shropshire, says: \"You do get some places where you get chips that are really greasy, not very nice then. They should be crisp on the outside, soft on the inside.\"\u003cbr/\u003eAnd Charles Zaphiropoulos, who is visiting from Paris, says that \"we didn''t come to England just for it but it''s one of the pleasures of coming to England.\"  \u003cbr/\u003ekeyword wacky\u003cbr/\u003eAP Television\u003cbr/\u003eLeeds, UK, 2 March 2010\u003cbr/\u003e1. Close up fish pieces being taken out of box\u003cbr/\u003e2. Wide shot students on fish and chips training course gathered around preparation table, instructor with back to camera \u003cbr/\u003e3. Close up of student\u003cbr/\u003e4. Close up of instructor''s hands as he turns fish over UPSOUND (English): \"This is the skin side, this is what we call flesh side, but it''s still got the neck bone in.\"\u003cbr/\u003e5. Wide shot instructor cuts up fish\u003cbr/\u003e6. Close up fish slices being placed on tray\u003cbr/\u003e7. Wide shot instructor dumping bucket of potatoes into chipping machine \u003cbr/\u003e8. Mid shot chips pouring out of chipping machine into bucket \u003cbr/\u003e9. SOUNDBITE (English) Mark Drummond, Fish and chips training course instructor, National Federation of Fish Friers: \u003cbr/\u003e\"If you chip your own potatoes, and then dry them before you fry them, they fry much, much better than either if they''re either frozen or if they''re wet.\" \u003cbr/\u003e10. Mid shot chips being dumped into fryer\u003cbr/\u003e11. Reflection of Drummond in cooker UPSOUND (English) \"Chips are done, because they float and you squeeze them. Knowing when your fish are done is slightly more skill.\" \u003cbr/\u003e12. Mid shot chips frying in boiling oil \u003cbr/\u003e13. SOUNDBITE (English) Mark Drummond, Fish and chips training course instructor, National Federation of Fish Friers: \u003cbr/\u003e\"We get them to prepare chips from raw potatoes and show them how to do them in large quantities and so that you can fry them dry. We teach them how to prepare fish ready for frying so it''s skinless and boneless if that''s what the customers in their area like and how it''s the right portion size. The biggest, most important thing we have to teach them is how to keep their oil or their fat in good condition because that''s the biggest thing that determines the quality of the fish and chips.\" \u003cbr/\u003e14. Wide shot students crowding around Drummond to watch him frying \u003cbr/\u003e15. Mid shot Drummond dumping bucket of chips into frying vat UPSOUND (English) \"No splash.\" \u003cbr/\u003e16. Mid shot Drummond scoops chips out of oil, picks one up and squeezes it UPSOUND (English) \"How are we going to test if they''re ready? The way I like to do it is lift some chips out. They''re ready when they''re soft in the middle. How do you tell if they''re soft in the middle? Pick one out and squeeze it.\" \u003cbr/\u003e17. Close up Drummond UPSOUND (English): \"You feel it, it''s hot, it''s just come out of hot fat, but you''ll know the difference. If you squeeze a hard one it really hurts.\" \u003cbr/\u003e18. Top down shot of Drummond dipping fish into batter \u003cbr/\u003e19. Close up Drummond instructing student \u003cbr/\u003e20. Mid shot Drummond lowering fish into boiling oil UPSOUND (English): \"Let it touch the surface of the fat and lay it away.\"\u003cbr/\u003e21. SOUNDBITE (English) Barrie Richards, Student fish and chips course:\u003cbr/\u003e\"I personally like nice crisp batter, I like well-cooked fish, I like nice, light, crisp chips with a nice, fluffy inside so that''s ideally what I''m going to be learning how to do here.\" \u003cbr/\u003e22. Close up chips being scooped into frying range tray \u003cbr/\u003e23. SOUNDBITE (English) Barrie Richards, Student fish and chips course:\u003cbr/\u003e\"There''s so much more than just chucking a piece of fish into a bit of fat and hoping for the best. There''s an art to it.\" \u003cbr/\u003e24. Mid shot three students watching \u003cbr/\u003e25. SOUNDBITE (English) Tenny Panesar, Student fish and chips course:\u003cbr/\u003e\"I think if fish and chips are fried in the right oil just as we''ve learnt today then it''s healthier than most meals out there, and as everything it''s how they''re cooked.\" \u003cbr/\u003e26. Close up of hands holding chip split in half, zoom out to Mark Drummond as he puts it in mouth UPSOUND (English) \"Crisp on the outside. For the taste test. Mmm, lovely.\" Pan left to Barrie UPSOUND (English): \"It''s good.\" \u003cbr/\u003e27. SOUNDBITE (English) Mark Drummond, Instructor and Fish and Chip shop owner, National Federation of Fish Friers: \u003cbr/\u003e\"There''s been surveys done recently where the top two things that people thought about Britain was the Queen and fish and chips, so we''re in pretty good company with fish and chips.\" \u003cbr/\u003e28. Wide shot students practicing on frying range, removing cooked fish and dumping chips into fryer \u003cbr/\u003e29. Mid shot student removes fish from frying vat, puts it on warming rack \u003cbr/\u003e30. Close up of warming rack as student puts fish onto warming rack  \u003cbr/\u003e31. Pan of National Federation of Fish Friers'' sign \u003cbr/\u003e32. Wide of National Federation of Fish Friers'' building \u003cbr/\u003eAP Television\u003cbr/\u003ePortsmouth, UK, 4 March 2010 \u003cbr/\u003e33. Close up of Britannia Fish Bar sign, zoom out to shopfront\u003cbr/\u003e34. Wide shot workers in Britannia fish bar prepare fish and chips \u003cbr/\u003e35. Mid shot worker putting fish on top of chips \u003cbr/\u003e36. Close up cashier taking payment \u003cbr/\u003e37. Fish and chips placed on counter UPSOUND (English) \"Help yourself to salt and vinegar.\" \u003cbr/\u003e38. Wide shot diner at Britannia Fish Bar drinking from cup \u003cbr/\u003e39. SOUNDBITE (English) Rodney Prior, Diner:\u003cbr/\u003e\"It''s got to to be hot, crispy batter. The chips have got to be like a tan colour, don''t like them soggy or nothing like that.\" \u003cbr/\u003e40. Wide shot of man, two girls eating fish and chips on outdoor benches \u003cbr/\u003e41. Close up of man, two girls eating fish and chips \u003cbr/\u003e42. SOUNDBITE (French) Charles Zaphiropoulos, French tourist: \u003cbr/\u003e\"No, it''s because it''s typical of England. We like it, and we didn''t come to England just for it but it''s one of the pleasures of coming to England.\"  \u003cbr/\u003e43. Wide shot man and woman eating fish and chips on bench\u003cbr/\u003e44. SOUNDBITE (English) Haden Pope, British tourist: \u003cbr/\u003e\"You do get some places where you get chips that are really greasy, not very nice then. They should be crisp on the outside, soft on the inside.\" \u003cbr/\u003e47. Wide shot of Portsmouth seafront \u003cbr/\u003e48. Wide shot people eating on bench by seafront  \u003cbr/\u003eAsk most people what comes to mind when they think of Britain, and the Queen, Big Ben - and fish and chips usually top the list.\u003cbr/\u003eThe latter is a simple dish, but there''s an art to getting it just right. \u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv 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