You're eating fish and chips wrong! Scientist reveals the correct way to enjoy the seaside staple - and why you should ALWAYS use a Chip Fork

Daily Mail​

13 hours ago

There's nothing quite like a fresh portion of fish and chips after a long day at the beach.
From a side of mushy peas to a splash of vinegar, many Brits are very particular about how they enjoy this seaside staple.
But according to one psychologist, the key to the perfect portion is much simpler.
Food psychologist, James Cornish, claims that the correct way to eat fish and chips is with a Chip Fork.
This unassuming utensil not only makes you feel nostalgic, but also helps to slow you down as you munch on your chips, according to the expert.
'The humble Chip Fork reinforces nostalgia, the natural fitting with the fresh, natural fish in front of you,' he explained.
'Also only being used once they have a big connection with good memories, these are used when eating outside, next to the sea, at the park – essentially the creation of good times.
'Chip forks are the ultimate "mood generator" (you can only consume one chip at a time), so they slow you down, making you savour the moment.'
The origins of fish and chips can be traced back to the mid-19th century, with the first chippies opening around 1860.
Today, they remain a seaside staple, with a poll of 2,000 Brits by car brand Dacia finding that fish and chips is the UK's favourite holiday treat.
Its unwavering popularity is down to a combination of reward, nostalgia, and comfort, according to Mr Cornish.
'There's a certain kind of magic in fish and chips - a simple meal that somehow carries the weight of memory, comfort, and delight,' he explained.
'Maybe it's because we don't expect too much from humble food, but our delight is excelled through the delivering more than we expected.'
Beyond using a Chip Fork, there are several ways to boost your enjoyment of fish and chips, according to the pscyhologist.
Firstly, if possible, you should eat them by the sea.
'The sound of waves, smell of salt in the air, and slower pace of eating outdoors all prime the brain to savour and enjoy,' Mr Cornish said.
'It's a sensory experience heightened by the setting that increases brain activity to expect tastier fresher fish.'
It's also best to enjoy your fish and chips on a Friday, according to the expert.
'There's a reason so many Brits default to fish and chips on a Friday,' he said.
'Part cultural tradition (meat-free Fridays), part psychological rhythm.
'Collecting from the chippy on Friday became a task that signalled the end of the regular week - a task often passed on to a child who was sent to the chippy.
'The child got to do a valued, special and trusted task – a sign of growing independence and trust as well as being able to choose their own dinner.
'The family involvement adds to the feeling of relaxation, mood shift and resetting make food taste better, plus no post consumption regret as enhancement results in setting myself up for a great weekend.
'Same fish, same chips - but Friday just delivers more.'
Finally, Mr Cornish advises ditching the plate, and eating your fish and chips straight from the paper.
'Unwrapping the paper forms a feeling of special occasion - a gift to me,' he added.
'Fish and chips provide a break from formality.
'It's a dish where rules are relaxed - you can eat with your fingers, from paper, on a bench, in a pub or a restaurant – it's never out of place.'
The formula for the perfect battered fish
Dry ingredients
25 per cent wheat dextrin
75 per cent plain flour
A pinch of maltodextrin
Wet ingredients
100 per cent Guinness
Method
Combine the wet and dry ingredients in a 60/40 ratio
Mix and transfer to a whipped cream syphon
Charge with two canisters or either NO2 or CO2 and keep cold until ready to use
Preheat neutral oil to 160°C (320°F)
Squirt just enough batter to cover your fish into a bowl
Coat the fish in batter and lower it into the oil
cook until golden brown
Serving