大家除了關注英國脫歐，
也關注下英國菜好不啦！
英國菜雖然沒有咱們八大菜系那麼豐富
但也別具特色,今天小新給大家安利英國
最最最具特色,最最最流行的
「炸魚薯條」
（excuse me ?你在逗我？)
在英國的路上行走，無論什麼時間，都經常可以看到人們手捧一個紙包，裡面是澆了番茄醬或者芝士調料的薯條和一大塊煎魚，或是坐在餐廳裡，配一杯啤酒，對他們來說是最美味的組合。炸魚薯條是將去了魚刺和骨頭的魚，切成片後裹上溼麵團，然後油炸，同時也有炸薯條，吃的時候還會配上不同口味的調味醬。炸魚的要點是將外層炸的金黃香脆，吃上去夠酥夠脆，裡面的魚肉則依然充滿水分，細緻嫩滑，炸薯條外層也是焦香，帶著土豆的香味。
Fish and chips is a popular take-away food in the United Kingdom, Ireland, Australia, New Zealand,Canada and South Africa. It consists of battered fish which is deep-fried and served with chips.
Then how does this dish become popular? Fish and chips became a stock meal among the working classes in Great Britain as a consequence of the rapid development of trawl fishing in the North Sea, and development of railways connecting ports to cities during the second half of the 19th century.
The dish became popular in wider circles in London and South East England in the middle of the 19th century, while in the north of England a trade in deep-fried chipped potatoes developed. The first chip shop stood on the present site of Oldham's Tommfield Market. It remains unclear exactly when and where these two trades combined to become the fish-and-chip shop industry we know today. Joseph Malin opened the first recorded combined fish-and-chip shop in London in 1860 or in 1865.Traditional frying uses beef dripping or lard;however, vegetable oils, such as peanut oil now predominate. A minority of vendors in the north of England and Scotland and the majority of vendors in Northern Ireland still use dripping or lard, as it imparts a different flavour to the dish, but it has the side effect of making the fried chips unsuitable for vegetarians and for adherents of certain faiths.
The long-standing Roman Catholic tradition of not eating meat on Fridays-especially during Lent and of substituting fish for other types of meat on that day-continues to influence habits even in predominantly Protestant societies. Friday night remains a traditional occasion for eating fish-and- chips; and many cafeterias and similar establishments,while varying their menus on other days of the week,habitually offer fish and chips every Friday.
The food is now in an environmental protection chain. In the UK, waste fat from fish and chip shops has become a useful source. Petrotec has outlined plans to produce biodiesel in the UK, from waste fat from the British fish-and-chip industry.
炸魚和土豆條在英國、愛爾蘭、澳大利亞、紐西蘭、加拿大和南非是一種流行的外賣食品.它由糊狀的魚和油炸的土豆條組成。
那麼這道菜是如何流行開來的呢?19世紀下半葉，英國北海的捕魚業迅速發展;鐵路也迅速發展，將城市和港口連接起來。因此炸魚和薯條也就在英國工人階層中流行開來。在19世紀中期，這道菜在倫敦和英格蘭東南部這個更廣泛的圈子中流行起來，而在英格蘭北部油炸薯條的生意發展起來。第一家薯條店的舊址位幹現在的奧爾德姆的Tommyfield市場。目前還不清楚什麼時候、什麼地點這兩個行業組成了我們今天所熟悉的炸魚和薯條店行業。第一家有記錄的炸魚和薯條店是約瑟夫.馬林於1860年或1865年在倫敦開辦的。
傳統的油炸用油使用的是牛油或豬油;然而當今如花生油之類植物油佔據了主導地位。
❶ 豌豆用攪拌機攪成糊狀，檸檬切片，土豆切粗條，備用。
❷ 將低筋、高筋麵粉和酵母粉倒入碗內，加入黃姜粉和啤酒，攪拌均勻。
❸ 將龍利魚放入開好的粉內，使其兩面都均勻抹上麵粉。
❹ 將抹好麵粉的龍利魚放入鍋內油炸三分鐘左右，（家庭可換用平底鍋）炸至金黃即可出鍋。
❺ 將去皮、切成粗條的土豆用熱水煮開，放涼，將其放入鍋內油炸五分鐘左右，炸至外皮金黃可出鍋。
❻ 加上裝飾、豌豆糊和檸檬片，配上蛋黃醬或番茄醬即可。
🍟煮熟的土豆可以放入冰箱急凍半小時，這樣炸出來的土豆色澤更好，也不容易煎糊。
🍟龍利魚可以用其他魚類代替，如鱈魚等。
🍟麵粉最好用低筋和高筋麵粉調配在一起，炸出來更香酥。
● END ●