The short version: fish and chips is Britain’s classic takeaway – white fish (usually cod or haddock) in a crisp batter, with thick-cut chips, salt and malt vinegar. It’s best from a proper “chippy”, eaten with mushy peas or a pickled egg, and it’s a rite of passage on any trip to London or the British seaside.
At a glance
| Element | What it is |
|---|---|
| The fish | Cod or haddock (sometimes plaice), in crisp battered coating |
| The chips | Thick-cut, fluffy inside – not thin fries |
| Condiments | Salt and malt vinegar; ketchup or curry sauce optional |
| On the side | Mushy peas, a pickled egg or onion, or a battered sausage |
What makes it good
A great fish and chips is about freshness and frying. The fish – cod or haddock, occasionally plaice – is coated in a light batter (often with beer for crispness) and fried so the crust shatters and the fish inside stays moist. The chips are thick-cut and double-fried, fluffy within and crisp without – nothing like thin fries. Season with plenty of salt and malt vinegar. On the side: mushy peas, a pickled egg or onion, and – in the north – a scoop of gravy or curry sauce.
Where to eat it
The best come from a dedicated chippy (fish-and-chip shop), whether a historic London institution or a seaside hut with the catch in front of you. Traditionally it’s wrapped in paper and eaten with a little wooden fork, ideally by the sea. In London, a good food tour or a classic pub will point you to the real thing – see what to eat in London for the rest of the menu, and browse London food tours.
Frequently asked questions
What fish is used in fish and chips?
Usually cod or haddock, sometimes plaice – firm white fish that holds up to battering and frying. Haddock is more common in the north of England and Scotland.
What do you put on fish and chips?
Salt and malt vinegar are traditional. Mushy peas, a pickled egg or onion, ketchup, or (especially up north) gravy or curry sauce are common additions.
Where is the best fish and chips?
From a proper chippy – a historic London shop or a seaside hut using fresh-landed fish. It’s best eaten hot, straight from the paper, ideally by the sea.
Taste it in London
Find the real thing on a London food tour, read what to eat in London, or plan from the UK hub.
