The tradition in the UK of fish battered and fried in oil may have come from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have 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 of flour and water.