Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. Often considered Britain's national dish, fish and chips is a common take-away food in numerous other countries, particularly English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910 there were over 25,000 across the UK. By the 1930s there were over 35,000 shops, but by 2009 there were only approximately 10,000. The British government safeguarded the supply of fish and chips during the First World War, and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars. History The UK tradition of eating fish battered and fried in oil was introduced to the country by Spanish and Portuguese Jewish immigrants, who spent time in the Netherlands before settling in the UK as early as the 16th century. They prepared fried fish in a manner similar to pescado frito, which is coated in flour then fried in oil. Fish fried for Shabbat for dinner on Friday evenings could be eaten cold the following afternoon for shalosh seudot, palatable this way as liquid vegetable oil was used rather than a hard fat, such as butter. Charles Dickens mentions "fried fish warehouses" in Oliver Twist (1838), and in 1845 Alexis Soyer in his first edition of A Shilling Cookery for the People, gives a recipe for "fried fish, Jewish fashion", which is dipped in a batter mix of flour and water before frying. The location of the first fish and chip shop is unclear. The earliest known shops were opened in London during the 1860s by Eastern European Jewish immigrant Joseph Malin, and by John Lees in Mossley, Lancashire. However, fried fish and chips had existed separately for at least 50 years prior to this, so the possibility that they had been combined at an earlier time cannot be ruled out. Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh