Considering I can count on one hand the amount of times I have enjoyed an in-flight meal, I’m not sure why I found it surprising that it has taken British Airways over 40 years to perfect their national dish to the point of finally (and proudly) offering it to their passengers. Serving up piping hot fish n’ chips at 30,000 feet has surely been explored before but trials and taste tests have never proven it successful enough for the airline to feature it on their in-flight menus, until now.
Partnering with chef director Stuart Fusco of award-winning UK fish n’ chip shop Quayside in Whitby, British Airways finally feel they have found the right recipe for the simple yet altitude-challenged iconic dish and have begun to offer it on their shortest, long-haul routes last month. Passengers travelling between London and Athens, Istanbul and St. Petersburg can now sink their teeth into a proper helping of perfectly battered fish fillets, crunchy chips with ketchup and vinegar and tangy tartar sauce.
In order to get the full flavor, the perfect golden colour and the ideal texture and chew, both the fish and chunky potato wedges are pre-fried (before they are loaded on-board) then reheated when it’s time to serve. The initial frying process and its cooking time are paramount as it is this step that locks in the flavor which keeps at cruising altitude. Missing are the mushy peas but I’ll give British Airways full marks for their patience and integrity in producing a dish with pride and once again proving the old adage, good things come to those who wait.