AS it is our 1st year anniversary tomorrow in Wood Street I thought I would talk about a great British classic... fish and chips.

Everyone’s favourite fish dish which is always synonymous with holidays and trips to the seaside. You can’t beat fish and chips eaten straight out of the bag sitting by the pier or on the prom with the faint whiff of sea air floating through your nostrils. It’s so popular even the gulls have taken it to be their particular favourite, and you’re never alone when eating them by the sea!

Deep-fried fish was first brought to Britain in the 16th century by Jewish refugees from Portugal and derived from Pescado Frito. The first fish and chip shop was opened in 1860 by Joseph Malin when he introduced the classic combination of deep fried chunky chips and fish.

Fish and chips was one of the only foods not subject to rationing during World War Two, which probably helped its status as our national dish. It was traditionally served in white paper and newspaper which continued up to 1980 until the use of newspaper was thought to be unhygienic.

It is an easy dish to try at home and the use of a deep fat fryer is vital for a good outcome.

Many chefs have their own secret recipes and twists for making the batter but the objective is to create a crispy batter the covers the fish.

I use plain flour, a little self-raising, a sprinkling of salt, beer (lager is good) or if not, sparkling water, a tiny bit of tumeric and a little sugar. The consistency should be not too thick but just enough to hold on to the fish. Don’t be tempted to overwhisk. Leave a few lumps, these will crisp up lovely. Flour the fish and tap off the excess then dip the fish in the batter and put it straight into a hot fryer. Cooking time should be approx 8-10 mins.

If you wish to make a tempura batter simply use cornflour instead of plain flour and whisk in iced water... this makes the consistency very light.

To make great chips, first cook the chips in boiling water until just before they start to break up. Cool them down and put in the fridge, preferably overnight. Deep fry the chips on a fairly low temperature for a few minutes to blanche. Strain and leave them to cool and finally add them to very hot oil for about 5 minutes. The end product is a perfect crunchy chip. Be careful not to overcrowd them in the fryer as this will cool the oil and the chips will become soggy.

Cod is a firm favourite in our chippies although haddock and plaice are usually found on the menu as well.

Old favourites such as skate and huss (rock salmon as it is sometimes referred to) seem to have declined here in the south and are rarely found in our take-aways. Huss is on the endangered list here but I can get it imported from America.

Don’t forget pickled onions and mushy peas which compliment your fish chips. Try having a go at making your own mushy peas using marrowfat peas – squished, heated in a pan with a little cream, seasoning and a hint of mint – absolutely delicious.

Simon Rhodes, of the Lobster Pot Fishmongers in Wood Street Food Hall