Scraps (batter)

Scraps (also known as batter bits) are pieces of batter that are left over from the process of making fish and chips. They are a popular addition to fish and chip meals in certain regions of the United Kingdom, particularly in the North of England.

History

The origin of scraps is closely tied to the history of fish and chips in the United Kingdom. The first fish and chip shop was opened in London in 1860 by a man named Joseph Malin. As the popularity of fish and chips grew, so did the demand for the crispy pieces of batter that were left over from the frying process. These pieces, known as scraps, were often given away for free or sold at a reduced price.

Preparation

Scraps are made from the same batter used to coat the fish in a traditional fish and chip meal. The batter is made from flour, water, and sometimes beer. When the fish is fried, small pieces of batter often break off and float to the top of the frying oil. These pieces are collected and served as scraps.

Consumption

Scraps are typically served as a side dish with fish and chips, although they can also be eaten on their own. They are often sprinkled with salt and vinegar, in the same way as the main fish and chip meal. In some regions, scraps are also served with mushy peas or gravy.

Regional Variations

While scraps are popular throughout the United Kingdom, there are some regional variations in how they are served and what they are called. In some areas, they are known as "bits", while in others they are referred to as "scrumps". In Scotland, they are often called "scraps", but are made from a different type of batter.

See Also

• Fish and chips
• Cuisine of the United Kingdom
• List of British foods

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  Chips and scraps