What is the typical preparation method for the fish served in fish and chips?

The typical preparation method for the fish served in fish and chips is frying. In this traditional dish, fish fillets, often battered, are immersed in hot oil until they achieve a crispy, golden exterior while remaining tender and flaky on the inside. This frying technique not only enhances the flavor through the added crispiness but also keeps the fish moist, which is essential for the overall enjoyment of the dish. The signature combination of the battered and fried fish alongside the chips (fries) is what makes fish and chips a beloved classic in many cuisines, especially in British food culture. Other methods, such as grilling, baking, or steaming, do not provide the same crunchy texture and rich flavor associated with the traditional preparation of fish and chips.