Fish & Chips: the surprising Sephardic origins you might not expect

To understand the origin of Fish & Chips, one must go back to 1492, the year in which the Catholic Monarchs expelled the Jews from Spain with the Edict of Granada. This event marked the beginning of a long diaspora that led thousands of Sephardic Jews to take refuge in different parts of the Mediterranean, and later also in Northern Europe. Among the many traditions that Sephardic Jews brought with them, one in particular has had a lasting impact: the "pescado frito," or white fish breaded and fried in boiling oil, eaten cold on the Sabbath in observance of Shabbat, during which cooking is forbidden. This dish was perfect to be cooked in advance and stored without violating religious precepts.

When some Sephardim came to London between the 17th and 18th centuries, especially to the Spitalfields neighborhood, they brought this recipe with them. The English, intrigued by these new flavors, began to adopt it, adapting it to local ingredients.

Potatoes, now considered a common food in Europe, are actually a relatively recent addition to British cuisine. Originating in the Andes and introduced to the continent by the Spanish conquistadors, they gradually spread to become an inexpensive and popular food in Britain in the 19th century.

It was during this period, during the Industrial Revolution, that Fish & Chips began to take the form with which we know it today. The first fry shops sprang up in the mid-to-late 1800's, offering a nutritious, tasty and reasonably priced meal: fried fish accompanied by chips. Two ingredients from distant places and histories met, resulting in a perfect combination.

During the 19th century, England saw enormous urban and industrial growth. The working classes, concentrated in the cities and forced to work grueling hours, needed fast, hot and affordable food. Fish & Chips responded to this need by becoming one of the first true examples of modern street food.

That is why this dish became so popular:

• Cheap: fish such as cod or haddock were plentiful and inexpensive.
• Quick: frying takes only a few minutes.
• Nutritious: provides protein, carbohydrates and fat in one dish.
• Easy to carry: initially served in sheets of newsprint, it could also be eaten on the street.

In addition, Fish & Chips also passed a significant historical test: during World War II, it was one of the few foods not rationed. Winston Churchill considered it "essential to the morale of the British people".