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Fish and chips are an all time British favorite, but you don't have to be on that side of the pond to enjoy a homemade version of this classic treat.
The chip butty is a sandwich filled with chips, often served with malt vinegar, curry sauce, gravy or ketchup. [1] [2] The British food writer Tim Hayward recommended using "undistinguished" soft white bread, as "this is not the place for artisanal sourdough". [3]
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In Newfoundland, "chips, dressing and gravy" (referred to by outsiders as "Newfie fries" [8]) comprise French fries topped with "dressing" (turkey stuffing made with summer savory) and gravy. Another variation consists of topping the French fries with either ground beef, hot dogs, dressing and cheese and topped with gravy.
Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary ...
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Fish and chips is a widely popular dish in Canada, sometimes using haddock or local lake-caught fish like perch or walleye. Most shops also sell poutine and other fried items. In the province of Newfoundland & Labrador, fish and chips made with cod are a staple food and the most common takeout meal.
Brown sauce is typically eaten with meals such as meat pies, full breakfasts, bacon sandwiches and chips. A combination of malt vinegar (or water) and brown sauce known simply as sauce or chippy sauce is popular on fish and chips in Edinburgh. [4] [5]