Fish and chips is a classic dish that originated in England in the 1860s. It consists of fried fish fillets, usually cod or haddock, served with french fries While the dish seems simple, there is some debate around what type of vinegar to use as a condiment. I did some research on the origins of fish and chips and the preferred vinegars in different countries to help you make the best choice.
A Brief History of Fish and Chips
The exact origins of fish and chips are unclear, but the dish gained popularity in England in the late 19th century. At the time, fried fish was commonly sold wrapped in paper from street vendors or “chip shops” Around the same time, french fries were rising in popularity Eventually vendors paired the fried fish and fries, adding vinegar and salt as seasoning.
The combination of fried fish and fries coated in vinegar became a nationwide staple by the early 1900s. Fish and chips were an affordable and filling meal for the working class. The dish was also popular because Catholics in England often ate fish on Fridays and during Lent.
During World Wars I and II, fish and chips were not rationed, enabling the dish to remain popular. Following World War II, fish and chips saw another surge in popularity, cementing its place in English culture. The first fish and chip shop reportedly opened in the United States in the 1870s. Fish and chips remain popular in the Commonwealth nations of the UK, Canada, Australia, and New Zealand.
Why Add Vinegar to Fish and Chips?
Fried foods often pair well with something tart to balance out the fat and saltiness. For fish and chips, a dash of vinegar adds welcome tanginess and brightness. The acid in the vinegar also cuts through the oil, keeping each bite from feeling too greasy.
Most types of vinegar complement fish and chips nicely. So why does tradition call for just one specific type – malt vinegar?
The Traditional Vinegar: Malt
In the UK and other Commonwealth nations, malt vinegar reigns supreme as the preferred vinegar for fish and chips. This dark, malted barley vinegar provides a robust flavor that doesn’t get lost among the fried components.
The malted barley used to brew malt vinegar gives it a unique sweet, almost caramel-like flavor profile while still tasting distinctly of vinegar. Malt vinegar packs a strong acidic punch that cuts through the fattiness of the dish.
Heinz brand malt vinegar is readily available at grocery stores in the Commonwealth nations where fish and chips are popular. For countries where malt vinegar is harder to find, it can be ordered online.
If you want an authentic fish and chips experience, go for malt vinegar, which has been the classic choice for over a century. Just a splash adds the expected tang. Don’t have malt vinegar on hand? Let’s look at some solid alternatives.
Alternatives to Malt Vinegar for Fish and Chips
While malt vinegar may be traditional, other types of vinegar can also complement fish and chips. Here are some easy swaps to consider.
White Vinegar
Made from distilled alcohol, white vinegar has a clean, crisp flavor. It is more acidic than malt vinegar, providing a bright, tart punch. White vinegar is likely already in your pantry, making it an readily available alternative. It is lighter in flavor than malt vinegar, so you may need to use a bit more to get the desired zing.
Apple Cider Vinegar
Apple cider vinegar has gained popularity in recent years as a healthy salad dressing ingredient. Turns out it also pairs well with fried foods like fish and chips. Look for raw, unfiltered apple cider vinegar to get the full flavor and pale brown hue similar to malt vinegar.
Balsamic Vinegar
Thick, sweet balsamic vinegar may seem like an unlikely match for fried fish, but it can work beautifully. The trick is to use just a drizzle – too much will overwhelm the other flavors. The sweetness balances the saltiness of the fish and chips. Stick to plain balsamic instead of the fruit-infused kinds.
Rice Vinegar
In a pinch, rice vinegar adds pleasant acidity to fish and chips without dominating the dish. Rice vinegar is less acidic than white vinegar, delivering milder tanginess. Seasoned rice vinegar includes sugar and salt, helping amplify flavors.
Red Wine Vinegar
With its robust wine-like flavor, red wine vinegar makes a bolder substitution for malt vinegar on fish and chips. Use a high-quality vinegar to avoid any harsh alcoholic edges. The deep flavor stands up to the fried components but doesn’t overpower.
Sherry Vinegar
This richly-flavored Spanish vinegar works nicely with the fried fish. Dry sherries like fino or manzanilla make the best vinegars, adding nutty undertones and moderate acidity. A little goes a long way, so use sherry vinegar sparingly.
Other Condiments for Fish and Chips
While vinegar is traditional, fish and chips can be delicious with other condiments as well. Here are some popular options:
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Tartar sauce – Combination of mayonnaise, capers, pickles, parsley, lemon juice, Worcestershire sauce etc. Provides creaminess.
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Cocktail sauce – Ketchup-based sauce with horseradish and lemon. Adds sweet and spicy flavor.
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Malt vinegar aioli – Mix of egg-based mayo with malt vinegar. Provides richness and acidity.
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Lemon or lime wedges – Fresh citrus juices accent the fried components.
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Salt and malt vinegar seasoning blend – Shake on flavor.
So next time you dig into a plate of fish and chips, go traditional with malt vinegar or branch out with one of the alternatives. A splash of vinegar perfectly cuts through the hot crisp coating and fried fish. Don’t be afraid to experiment to find your favorite flavor combination.
Malt Vinegar & Fish and Chips
Fish and chips are classic English street food, whereas fish and chip shops can be found anywhere in the UK. Chips here are just the British way of referring to French fries, and thicker. Fish and chips are growing in popularity in America, Canada, New Zealand, Australia, and many other countries where British cuisine is more established. Malt vinegar, plus salt, is a traditional seasoning for fish and chips in the UK. People in Britain, Ireland, Canada, and Australia sprinkle salt and malt vinegar over chips at the time it is served, while Canadians also use white vinegar. In the United States, malt vinegar is also sometimes offered, especially at UK-themed pubs. Many packaged potato chips manufacturing companies in Britain, Australia, America, and Canada also sell a variety flavored with vinegar and salt. 
Production of Malt Vinegar
Malt is the term for germinated and dried grains of barley. In order to make malt vinegar, malting barley is soaked in water and partially germinated. It is then roasted, which turns the starch in the barley into a sugar called maltose. Ale is then brewed and fermented into vinegar, which has a strong acetic acid flavor. The vinegar is then aged for several months to allow it to mellow. Well-handled aged versions are creamy and soft.