In the world of comfort food, few dishes can claim the same level of adoration as fish and chips.
With its crispy golden exterior, flaky white fish, and perfectly salted fries, it's a classic that transcends generations and borders.
But what is it that makes fish and chips so delicious, so universally beloved?
In this article, we'll dive deep into the heart and soul of this iconic dish, exploring its history, flavors, and the secrets that make it a timeless treasure. So, join us as we unravel the irresistible allure of fish and chips, one delectable bite at a time.
Before we dive into the culinary secrets of creating the perfect fish and chips, let's take a moment to appreciate the rich history behind this beloved dish. Fish and chips, an iconic British comfort food, has a story that spans centuries and continents.
Fish and chips first emerged in the bustling streets of London during the 19th century. Fried fish had been a popular snack in Britain for years, often served by street vendors. It was paired with another British favorite — fried potatoes. However, it wasn't until a Jewish immigrant named Joseph Malin opened the first recorded fish and chip shop in London's East End in 1860 that the two became the classic combination we know today.
Fish and chips quickly gained popularity among the working-class population. The dish was affordable, filling, and could be eaten on the go. Fish and chips remained a staple food during World War I and II due to its accessibility and sustenance. The key to the dish's success lies in the deep fryer. The process of frying fish in hot oil was refined over the years, creating the crispy and golden-brown batter that encases the fish.
As British immigrants spread worldwide, they shared their love for fish and chips. Today, you can find variations of this classic dish (like fish and chips Morro Bay style) in countries around the globe. Each region adds its own twist, but the heart of fish and chips remains the same — simple, satisfying, and utterly delicious.
Now that we've dipped into the history of fish and chips, we're ready to explore the culinary secrets that make it irresistible.
Read our recent blog about
Morro Bay Oysters here.
When it comes to fish and chips, the magic starts with the fish itself. It's all about selecting the right type of fish and preparing it to achieve that perfect balance of crispy on the outside and tender on the inside.
Choosing the Right Fish:
Not just any fish will do. The best fish for fish and chips is one that has a firm texture and mild flavor.
That’s why we choose cod for our fish and chips at Kicker’s — it’s known for its ability to hold up to the frying process while remaining moist and flaky inside.
Beer Batter Brilliance: The secret behind that iconic crispy coating is often a well-crafted beer batter. Mixing beer, flour, and seasonings creates a light and airy batter that puffs up during frying, perfectly contrasting the tender fish inside. The carbonation in the beer creates bubbles, making the batter light and crisp.
The Double-Dip Technique: Achieving the perfect crunch on the outside of the fish requires a little finesse. Many chefs, including ours, employ the double-dip technique, where the fish is coated in flour, dipped in the batter, and then dipped again before frying. This method ensures a thicker, crisper crust that seals in the fish's moisture.
The Right Oil Temperature: Frying fish and chips is an art, and getting the oil temperature right is crucial. Too hot, and the outside will burn before the inside cooks; too cool, and the fish won't crisp up properly. The ideal oil temperature for frying fish is typically around 350-375°F (175-190°C).
While the spotlight may shine brightly on the
best seafood in Morro Bay, the crispy potatoes on the side play a crucial supporting role. Achieving the ideal fries to accompany your perfectly fried fish is an art in itself.
The choice of potato is paramount in crafting the perfect fry. Russet potatoes are a popular choice, known for their high starch content, which produces a fluffy interior and a crispy exterior. These potatoes absorb less oil, ensuring the fries are not overly greasy.
Ultimately, the way you cut your potatoes matters, too. Traditional fish and chip shops often use thick-cut fries or "chips," which offer a substantial crunch on the outside and a soft interior. However, some prefer a thinner, crispier fry. Experiment with different cuts to find your personal favorite.
Many seasoned chefs employ the double fry method to achieve the desired texture. Fries are blanched at a lower temperature (around 325°F or 163°C) until cooked through but not yet crispy. After a brief rest, they're fried again at a higher temperature (around 375°F or 190°C) until they develop that coveted golden hue and crispy exterior.
When the fries come out of the fryer, we sprinkle them with salt to ensure the seasoning adheres. For a gourmet touch, some adventurous souls may add flavorings like garlic powder, paprika, or truffle oil.
Make a reservation at Kicker’s to taste them for yourself.
While ketchup is the traditional companion for fries, we offer an array of condiments to elevate your experience. Tartar sauce, malt vinegar, and even homemade cocktail sauce are popular. There’s nothing better than the flaky, juicy, crispy fish mixed with the salty, creamy, herby, or spicy flavors brought on by our signature sauces.
In the world of culinary delights, fish and chips in Morro Bay shine as a prime example of the beauty in simplicity. From perfectly fried fish to golden fries, this classic dish captivates with its straightforward charm. Whether enjoyed by the sea in Morro Bay
here at Kicker’s or at your local fish and chip shop, remember that the allure of fish and chips lies in their ability to satisfy your cravings for simplicity and deliciousness, one delightful bite at a time.
OUR ADDRESS
885 Embarcadero
Morro Bay, CA 93442
OPENING HOURS
Open: 11AM-9PM
Monday, Thursday, Friday, Saturday, & Sunday
Open: 11AM-8PM
Wednesday
Closed: Tuesday