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London (AFP) - A slab of battered fish on top of a heap of chips doused in salt and vinegar has long been one of Britain's favourite dinners -- but now it is getting a reboot.

 

A new wave of fish and chip restaurants is winning fans across London, while some of the capital's most exclusive eateries have the humble dish on their menus.

 

The makeover for a meal which is nearly 200 years old comes despite the enduring popularity in Britain of fast foods such as curries, kebabs and burgers.

 

Organisers of Britain's annual National Fish and Chip Awards boast of 10,500 "chippies" around the country, saying some ÂĢ1.2 billion (1.6 billion euros, $1.8 billion) are spent on the dish annually.

The organisers stressed the nutritional value, saying it was high in protein and contains vitamins while insisting that little saturated fat gets into the dish due to the speed of the frying

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The art of frying a fish covered in batter is unfortunately disappearing. Many of these fish & chips shops are now run by immigrants who have no experience of the traditional way to get the best taste out of the end product. So a lot of it is really substandard. I only buy fish&chips from one shop and one shop only. They batter and fry the fish right in front of you. So you get a freshly fried fish. Many shops fry the fish in advance and wait for customers to come in a buy the ready fried product. Unfortunately fish fried in batter that way tends to go soggy within 15 to 30 minutes, which means the fish doesn't taste so nice at all.

Mr.T

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