Olivia Potts

Fish and chips: the fast food that made me

[Illustration: Natasha Lawson] 
issue 19 August 2023

The last meal my parents had before I graced the world with my presence was fish and chips, so I like to think it forms part of my origin story. Growing up on the coast, fish and chips featured in all its forms: bags of chips clutched on windy beach walks; takeaway fish suppers brought home by Dad, steam escaping from cardboard boxes; and the ultimate luxury, a sit-in experience at Colmans, the South Shields king of fish and chip restaurants, accompanied by a slice of bread and butter and a cup of tea. I was built on fish and chips; salt and vinegar course through my blood.

Battered fried fish was brought over to London by Jewish immigrants coming from Spain and Portugal, via the Netherlands, as long ago as the 16th century. It followed the pescado frito method of frying fish in oil, which, as well as being delicious hot, was far more palatable cold than if it had been fried in butter.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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