Fish and chips may not instantly spring to mind when you think of healthy food. If, however, you want to indulge yourself, from a nutritional point of view this dish makes a surprising amount of sense.
Fish remains one of the healthiest and most nutritious foods you can eat. Without the batter, fish is low in saturated fat. A third-party nutrition analysis provider, MenuTrinfo, has determined that a serving of our famous beer-battered fish and chips has a total of 390 calories and 30 grams of protein. Very little oil gets into the fish because of our quick frying method. Fish and chips are also relatively unadulterated: only oil and batter are added to the original deceptively simple ingredients. Adding a portion of peas increases the fiber content of the meal, but adds another 100 calories.
On average, a portion of fish and chips has around a third fewer calories than other takeaway foods like pizza and around half the fat. If you'd still like to indulge, but want to opt for a lighter snack then choose a smaller item on the menu.
Of course, one of the less tangible health benefits is just how good fish and chips make you feel: they're comfort food at its very best. So sprinkle on a little salt, slather on the vinegar, and enjoy as a treat with a clear conscience at go fish! near the Boardwalk in Rehoboth Beach.
There's nothing quite like food in season. At this time of year, winter root vegetables are at their best. Full of carbohydrate to get us safely through to spring, they're comforting, versatile and filling. Best of all has to be the humble yet versatile potato, especially when it's chipped fresh, fried to a crispy golden brown and accompanied by a succulent serving of delicious fish at go fish!
So just what is the secret of the perfect chip?
As with so many recipes, it all starts with the right ingredients – and for go fish! it starts with fresh potatoes. The best chips are thick-cut, at least half an inch across. Not only do they taste better, they also absorb less fat overall than the skinny French fry type, so you can indulge more easily.
Of course, the perfect chip just about the potato itself: it's also about how you cook it. Traditionally, beef dripping or other animal fats were used. These days, palm oil is often used, or one of the excellent vegetable oils available. One of the best vegetable oils to use is sunflower oil, heated to 130C. The sneaky secret to perfect chips is to cook them not once, but twice. They're washed and dried well, then deep fried at 130C for around 4-8 minutes until soft but still pale. After this, ideally, they're allowed to sit for around ten minutes, before being finished off in hotter oil (175C, no more). Ideally, the basket should be around half full – any more and the chips won't have space to cook to their absolute best.
Chips should also have their own basket, to produce that crispy, crunchy taste and texture experience that goes so well with fish, sausages, fishcakes, and, well, just about anything savory on the go fish! menu.
Around the world these winter holidays, fish-and-chip aficionados are challenging the traditional view of festive feasts – and you can as well.
The holidays are a time to indulge, and fish and chips offer a lighter antidote to all that roast turkey and ham.
Call go fish! to cater your special event at your home or the office. In addition to our flagship fish and chips, you and your guests can enjoy all the classic British favorites: bangers and mash, shepherd's pie, mushy peas and more.
Our menu also includes items loved in coastal Delaware including crab cakes, chicken skewers, fried oysters and coconut shrimp.
These holidays, indulge in festive fish and chips. Call 302-226-1044 for more detail
Fish and chips is a real British tradition, and something which is taken very seriously. There are annual competitions to find the best outlets for this delicious meal in the UK. One of the easiest ways for chippies to differentiate themselves from the competition is to vary the type of batter they use. Some chippies prefer to coat their fish in a very thick batter to protects the fish from the hot oil and keep it moist and tasty. Others prefer to use a very light batter, almost like a tempura, to cook their fish.
We love our beer batter! In England even some of the more upmarket chippies have adopted it to use in their batter recipes. The downside to using beer to prepare batter is that it is obviously more expensive than using water, either still or carbonated. But it's worth the taste! Beer works much in the same way as carbonated water in that the bubbles in the beer at a lightness and crispiness to the finished product. Different beers can be used, and a darker beer will give more flavor and color to the finished product. Because the fish is fried at such a high temperature, the alcohol will be burned off during the cooking process.
If you'd ordered fish and chips in Britain 50 years ago, you'd get something much different to what you'd receive today. For just a sixpence, you'd be given a full fish and chip meal, wrapped in old newspaper. Newspaper was a cheap and convenient wrapping, which insulated the food and absorbed grease. Fish and chips became hugely popular, and in 1931, a Bradford shop employed a bouncer to control queues at teatime. During World War II, the use of newspapers kept the cost of the meal down, something which was very important at the time.
But by the 1980s, it was made illegal for chips to come into contact with newspaper without greaseproof paper separating the two. Concerns grew over the presence of lead in newspaper ink.
Some shops still use unprinted newspaper, usually from the end of a reel. Or they use an inner white layer to protect paper from ink. Most fish and chips are wrapped in parchment paper covered in vegetable dye - and that is the case at go fish! and go brit!
Fish and chips are, quite simply, one of Britain's all-time favorite foods - and it's no different in the First State. Come enjoy the experience at our Lewes or Rehoboth Beach location.
Prince Charles is so worried about the future of fish and chips that he has launched a campaign to halt overfishing; and the owner of Delaware's beloved fish and chip shops couldn't be more supportive.
In fact, Alison Blyth opted years ago to use sustainable Alaskan pollock instead of cod, a depleting source. The Prince is thinking along the same lines. He is encouraging the use of Scottish haddock, a sustainable option equivalent to pollock in the Western Hemisphere.
An article in The Telegraph reported that he said: "Fish and chips are a part of British culture, one of our iconic national dishes. . . But I wonder if it is an aspect of our national life that we can safely say can be sustained indefinitely?"
Brits eat 382 million fish and chip meals annually, according to the National Federation of Fish Friers.
Prince Charles pointed out that the cod stock in the North Sea was severely depleted prior to stricter fishing quotas and other management techniques.
"We're proud to be ahead of this trend. We selected pollock because it's in the cod family and, therefore, perfect for fish and chips, " said Blyth. "Best of all it's also highly sustainable."
Fish and chips have been a staple of the British diet, in one form or another, for more than 500 years. What you may not know, however, is that this perfect combination of golden batter, tender white flesh and crispy, chunky fried potatoes has inspired dozens of songs over the years.
Many of us could chant along to the children's rhyme "fish and chips and vinegar", with or without a skipping rope to help the rhythm along. Traditional folk songs also reflect the importance of fish and chips. There's the Tyneside ditty "Dance to Your Daddy", used for many years as the theme to the classic TV show "When the Boat Comes In".
This and other adapted sea shanties have been used in advertisements to promote the joy of some of the very best fish, caught in the wild, crisp and icy North Sea. Following on from the folk tradition, who can forget Kirsty MacColl's "There's a Guy Works Down the Chip Shop Swears He's Elvis". Even musical theatre has a special song in its heart, with Jack Wild's song about his "Uncle 'Enry's" efforts to promote his fish and chip shop from the soundtrack of "Charlie Girl."
Pop music has seen the appeal of this ultimate comfort food too. Chuck Berry sang about the joys of fish and chips, "a little Coke and you". Even the Beatles got in on the act, in a promotional video for fish and chips to the cheerful beat of their hit "I Feel Fine". More recently, Madness teamed fish and chips with the unlikely beverage of Pimms and Lemonade in their track "Fish and Chip Parade". Lily Allen joined Fat Les and a host of burly morris dancers to perform the modern classic "Who Invented Fish and Chips?" There's even been a dubstep track from Moldy.
Not only are they still one of the most nutritious fast food options available, fish and chips have a quirkiness, which suits the newly reinvented United Kingdom very well in the wake of the 2012 Olympics. It's very difficult to be serious or grumpy when you're munching fish and chips - especially if you're listening to one of the songs above.
The traditional British version of fish and chips has changed over the years as the recipe traveled from country to country. Here are some varieties:
The fish and chips served in the United Kingdom typically include breaded cod or haddock with large chips. Salt and vinegar is sprinkled over them both before being served. The vinegar is usually malt vinegar or onion vinegar and the dish is served with mushy peas. Other fish such as pollock, plaice, coley, plaice or skate are sometimes substituted for the cod.
Ireland, Wales & Northern England Version
In Ireland, Wales and Northern England, cod, whiting or plaice are the most commonly used fish and the chips are often replaced with potato cakes or scallop potatoes. The side dishes often include either a side sauce of curry sauce, mushy peas or gravy and the sauces are often poured over the chips.
Australia & New Zealand
In Australia, the fish is typically rock cod, reef cod, flake or barramundi. New Zealand originally served snapper, however, the snapper has been replaced with shark, hoki, blue fin gurnard or tarakihi. In both Australia and New Zealand, the chips are deep fried potato wedges, similar to those found in Britain, but slightly smaller in width. Chicken salt or seasoned salt is usually sprinkled over the fish before serving with tomato sauce or tartar sauce for dipping the fish. Malt vinegar is made available for those who prefer tradition.
In the United States and Canada, the type of fish used depends on the region and availability; however, the most common types are halibut, cod, flounder, tilapia, Atlantic cod or haddock. On the West Coast of the US, salmon is the most common and in the Southeast of the US, freshwater catfish is the most common. In Canada the fish and chips is typically served with the traditional vinegar and salt, but there is a lemon and tartar sauce included. The United States serves fish and chips with ketchup, tartar sauce and/or malt vinegar. Both the United States and Canada serve coleslaw as the side dish.
Doesn't it all just sound so delicious? Stop by our locations in Lewes and Rehoboth Beach for some of the best tasting fish and chips around!
Come out to see us with your red rose or your St. George cross flag.
St. George's Day, one of England's most historic holidays, is just around the corner, and we're gearing up to honor our patron saint with festive cheer, British comfort food and pints of beer. As a truly British company with two wildly popular eateries in the area, we're proud to consider ourselves ambassadors of all things British, including St. George's Day on April 23.
There's no better place than go fish! to celebrate that Roman soldier, regarded as a special protector of the English and remembered for his charity, courage and chivalry. The saint's name was shouted as a battle cry by English knights who fought beneath the red-cross banner of St. George during the Hundred Years War that ended in 1453.
So join us April 23 through 27 at go fish! in Rehoboth Beach and enjoy an appetizer on the house.
Sticky. Toffee. Pudding. Just those three words on their own are enough to make most English people's mouths water. Many British chefs claim to have invented the iconic dessert, but most sources credit a hotel in the Lake District in 1960.
We're proud to say that here in the First State, we've got the top billing on this pudding. So why do we all love it so much?
It's comforting.Sticky toffee pudding harks back to the more traditional sorts of English puddings, such as "jam roly poly." Consider it a taste of yesteryear. Sticky toffee pudding is served hot, and on a cold day, it's the perfect after, as we say in England, to a meal.
It's stodgy, gooey and sinfully good. Enjoy it with cream, custard or ice cream - or on its own. The combination of flavors and textures with the warm sauce and cream are heavenly and amazingly good in the raw with just the toffee sauce covering it.
It's original. No matter the recipe, sticky toffee pudding tastes like nothing you've ever had before. In some places, fruit is added to the mixture; traditionally dates are used, but prunes are an alternative. Some cooks make little individual puddings; others prefer one larger pudding to divide among guests.
Whether you're looking for a perfect dessert for a small dinner gathering or an office party, you'll make a huge hit with our takeout pudding. We offer pan sizes of the pudding that start at six servings for $26 and 12 servings for $50.