Who can give a fish &; English introduction of chips, thank you!

In Britain, with the rapid development of trawling in the North Sea in the second half of the 19th century, fried fish and chips became a cheap food for the working class.

As a dish, fried "potato chips" (sliced or sliced potatoes) may first appear in Britain at the same time: the Oxford English Dictionary records the earliest usage of "potato chips" in this sense, and Dickens mentioned in "A Tale of Two Cities" (published in 1859): "Thick potato chips are fried with some reluctant oil drops". (Note that the tradition in Belgium, as recorded in the manuscript of 178 1, dates back at least to 1680. )

Modern fish and chips shops ("chippy" in modern British slang) originated in Britain, although shops selling fried food can be found everywhere in Europe. According to one story, the potato-fried shops that spread from Scotland to the south merged with the fish-fried shops that spread from the south of England. Early fish and chips shops only had very basic equipment. Usually these are mainly cooked in a large pot and heated by coal fire. According to modern standards, this place is unsanitary and emits a smell related to frying, which led the authorities to list the supply of fish and chips as an "offensive industry", a shame that remained until the two world wars. The industry overcame this reputation because fish and chips were still one of the few foods in Britain that were not restricted by rationing during the Second World War.

In Britain and Ireland, the Fish Labelling Regulations of 2003 promulgated the directive 2065/200 1/EC, which usually means that "fish" must be sold together with the specified specific species; So "cod and chips" is not "fish and chips". The guidance of the Food Standards Bureau does not include catering suppliers; But several local trade standards authorities and others do say it can't be sold just as "fish and chips".