Editing Fish and chips (section)

==Composition==

===Choice of fish===
In Britain and Ireland, [[cod]] and [[haddock]] appear most commonly as the fish used for fish and chips,<ref name=onplate>{{cite web|first=Alan|last=Masterson|url=http://www.seafish.org/plate/fishandchips.asp |title="Seafish. On Plate. Fish & chips" (UK Sea Fish Industry Authority website) |publisher=Seafish.org |access-date=22 June 2009 |url-status=dead |archive-url=https://web.archive.org/web/20081011050658/http://www.seafish.org/plate/fishandchips.asp |archive-date=11 October 2008 }}</ref> but vendors also sell many other kinds of fish, especially other [[whitefish (fisheries term)|white fish]], such as [[pollock]], [[hake]] or [[coley (fish)|coley]], [[European plaice|plaice]], [[Skate (fish)|skate]], [[Batoidea|ray]], and huss or [[rock salmon]] (a term covering several species of [[spiny dogfish|dogfish]] and similar fish). In traditional fish and chip shops several varieties of fish are offered by name ("haddock and chips"), but in some restaurants and stalls "fish and chips", unspecified, is offered; it is increasingly likely to be the much cheaper [[Basa (fish)|basa]].<ref>{{cite web |url=https://www.telegraph.co.uk/news/earth/earthnews/3348646/It-s-basa-and-chips-as-shoppers-choose-sustainable-fish.html |archive-url=https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/news/earth/earthnews/3348646/It-s-basa-and-chips-as-shoppers-choose-sustainable-fish.html |archive-date=11 January 2022 |url-access=subscription |url-status=live |title=It-s basa-and-chips as shoppers choose sustainable fish |newspaper=The Daily Telegraph |date= 3 August 2008 |first=Jasper|last=Copping |access-date= 18 May 2019}}{{cbignore}}</ref> In Northern Ireland, cod, plaice or [[whiting (fish)|whiting]] appear most commonly in 'fish suppers'—'supper' being Scottish and Northern Irish terminology for a food item accompanied by chips.<ref>[https://www.theguardian.com/travel/2018/aug/19/stonehaven-bay-best-fish-and-chips-food-award "Yes, this really is the best fish supper money can buy"]. ''The Guardian''. 19 August 2018. Retrieved 17 January 2019</ref> Suppliers in [[Devon]] and [[Cornwall]] often offer pollock and coley as cheap alternatives to haddock.<ref>{{cite book|last1=Nunn|first1=Ian|title=My Family's Other Recipes: I Didn't Wanna Do It|date=2011|publisher=Author House|isbn=978-1-4670-0232-5|page=121|url=https://books.google.com/books?id=PbGsCgVTFhAC&pg=PA121|language=en}}</ref>
[[File:Fish-and-chips-horseshoe-bay.jpg|thumb|left|[[Cod]] and chips, served with a lemon wedge and [[tartar sauce]]]]

In Canada, cod, haddock and [[Atlantic Salmon]] are favoured in [[Atlantic Canada|Atlantic Region]] and [[Pacific cod]], [[Alaska pollock]], [[flounder]], [[halibut]], [[trout]] and [[Chinook salmon]] are favoured in [[British Columbia]]. Because of influences of [[Japanese Canadians]], fish and chips in British Columbia is influenced by the [[tempura]] techniques used in [[Japanese cuisine]].

In Australia, reef cod and [[rock cod]] (a variety different from that used in the United Kingdom), [[barramundi]] or [[flathead (fish)|flathead]] (more expensive options), [[flake (fish)|flake]] (a type of [[shark meat]]), [[King George whiting]] (little more expensive than other fish, but cheaper than barramundi or flathead) or [[Australasian snapper|snapper]] (cheaper options), are commonly used. From the early 21st century, farmed [[Basa fish|basa]] imported from Vietnam and [[Blue grenadier|hoki]] have become common in Australian fish and chip shops. Other types of fish are also used based on regional availability.

In New Zealand, [[Australasian snapper|snapper]] or [[Triglidae|gurnard]] was originally the preferred species for battered fillets in the North Island. As catches of this fish declined, it was replaced by hoki, shark (particularly [[spotted estuary smooth-hound|rig]]) – marketed as lemon fish – and [[tarakihi]]. [[Bluefin gurnard]] and [[blue cod]] predominate in South Island fish and chips.<ref name="Wassilieff"/>

In the United States, the type of fish used depends on availability in a given region. Some common types are cod, [[halibut]], [[flounder]], [[tilapia]] or, in [[New England]], [[Atlantic cod]] or haddock.<ref>{{cite news |title=Goodbye, fish and chips? New England haddock imperiled by overfishing |url=https://www.ctpublic.org/news/2023-05-17/goodbye-fish-and-chips-new-england-haddock-imperiled-by-overfishing |access-date=26 April 2024 |work=Connecticut Public}}</ref>

In India, the dish is usually based on [[Barramundi|beckti]] or [[pomfret]] and uses chilli paste, and more pepper than would be used in Britain.<ref>{{cite news|url=http://timesofindia.indiatimes.com/life-style/food/food-reviews/Fish-n-chips-a-great-Indian-delicacy/articleshow/10065191.cms|title=Fish n' chips, a great Indian delicacy|date=9 February 2012|newspaper=Times of India}}</ref>

In [[South Africa]], [[Merlucciidae|hake]] and [[Thyrsites|snoek]] are common choices.<ref>{{cite news|url=https://www.dailymaverick.co.za/article/2021-07-30-hooked-on-hake-and-slap-chips|title=Hooked on hake and slap chips|date=30 July 2021|newspaper=Daily Maverick}}</ref>

===Cooking===
[[File:Frying range.JPG|thumb|Frying range at a Portland Street establishment in [[Manchester]] in 2007]]
Traditional frying uses [[tallow|beef dripping]] or [[lard]]; however, [[vegetable oil]]s, such as [[palm oil]], [[rapeseed]] or [[peanut oil]] (used because of its relatively high [[smoke point]]) {{As of|2007|alt= now}} predominate, in part because it makes fried chips suitable for vegetarians and for adherents of certain faiths.<ref name="Grant2022">{{cite news |last1=Grant |first1=Katie |title=Fish and chips is a beloved national dish, but Britain can't agree on the best way to cook it |url=https://inews.co.uk/inews-lifestyle/food-and-drink/fish-chips-beloved-national-dish-britain-best-way-cook-1599166 |access-date=12 September 2024 |work=I |date=28 April 2022 |language=en}}</ref><ref>{{cite news |last1=Fort |first1=Matthew |title=The best fish and chips |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2009/jan/22/best-fish-and-chip-shop |access-date=12 September 2024 |work=[[The Guardian]] |date=22 January 2009}}</ref>

There is a longstanding debate among vendors in the UK on whether beef dripping or vegetable oil is the best way to fry fish and chips.<ref name="Grant2022" /> The traditional method of dripping or lard are used in some living industrial history museums, such as the [[Black Country Museum|Black Country]] and [[Beamish Museum|Beamish]] Living Museums in England.<ref>{{cite news |last1=Vukmirovic |first1=James |title=Landmark former chip shop rebuilt at museum is a nod to the culinary past of the Black Country |url=https://www.expressandstar.com/entertainment/food-and-drink/2024/07/12/a-popular-part-of-heritage-museum-and-a-nod-to-the-culinary-past-of-black-country/ |access-date=12 September 2024 |work=Express and Star |date=12 July 2024 |language=en}}</ref><ref>{{cite news |title=Would you queue over an hour for these fish and chips? |url=https://www.chroniclelive.co.uk/whats-on/food-drink-news/davys-fried-fish-shop-beamish-16203687 |access-date=12 September 2024 |work=Chronicle Live |date=3 May 2019 |language=en}}</ref> 

The fish part of the dish is filleted, and no bones should be found in the fish.<ref>{{cite news |title='Posh' fish and chips recipe |url=https://www.bbc.co.uk/food/recipes/posh_fish_and_chips_17532 |access-date=2 September 2023 |agency=BBC}}</ref>

===Batter===
In Britain and Ireland, fish and chip shops traditionally use a simple water and flour [[Batter (cooking)|batter]], adding a little [[sodium bicarbonate]] (baking soda) and a little vinegar to create lightness, as they react to create bubbles in the batter. Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The [[carbon dioxide]] in the beer lends a lighter texture to the batter. Beer also results in an orange-brown colour. A simple beer batter might consist of a 2:3 ratio of flour to beer by volume. The type of beer alters the taste of the batter; some prefer [[lager]]<ref>{{cite web|url=https://www.bbc.co.uk/food/recipes/database/deepfriedfishinbeerb_67776.shtml|title=Deep fried fish in beer|access-date=23 March 2009}}</ref><ref>{{cite news|url=https://www.independent.co.uk/life-style/food-and-drink/recipes/gurnard-in-beer-batter-772989.html|title=Gurnard in beer batter|date=26 January 2008|access-date=23 March 2009 | work=The Independent | location=London | first=Mark | last=Hix}}</ref> whereas others use [[stout]] or [[bitter (beer)|bitter]].

===Chips===
British chips are usually considerably thicker than American-style French fries.<ref name="Independent">{{cite news |title=Chips, fries or crisps? The internet is divided over potato snack names |url=https://www.independent.co.uk/life-style/food-and-drink/chips-fries-crisps-debate-twitter-potato-snacks-names-worldwide-a8523486.html |access-date=23 March 2019 |work=The Independent|quote=In line with British terminology, the chunky, thick, fried and floury variety should be called chips. Meanwhile, the slimmer and crispier options - a staple in fast food restaurants and American diners - are fries.}}</ref> Some US restaurants and some people in their home cooking may use a thick type of chip, similar to the British variant, sometimes referred to as ''steak fries''.

===Accompaniments===
[[File:Fish and Chips 2.jpg|thumb|Fish and chips served with a lemon wedge, [[coleslaw]] and tartar sauce in an iron bowl]]
In chip shops in most parts of Britain and Ireland, [[edible salt|salt]] and [[vinegar]] are traditionally sprinkled over fish and chips at the time it is served.<ref name=onplate/> Suppliers use [[malt vinegar]], onion vinegar (used for pickling onions), or the cheaper [[non-brewed condiment]]. In a few places, notably Edinburgh, 'sauce' (as in 'salt and sauce') is more traditional than vinegar—with 'sauce' meaning a brown sauce.<ref name="Independent 2013"/><ref name="Daily Record 2012"/><ref name="Edinburgh News 2013"/><ref name="Radio Times 2015"/> In England, a portion of [[mushy peas]] is a popular side dish,<ref>{{cite web|work=BBC |url=http://www.bbcgoodfood.com/recipes/3411/crispy-fish-and-chips-with-mushy-peas |title=Crispy fish & chips with mushy peas recipe |access-date=7 March 2010}}</ref> as are a range of pickles that typically include [[gherkin]]s, [[Pickled onion|onions]] and [[pickled egg|eggs]].<ref>{{cite web|url=http://britishfoodhistory.wordpress.com/2012/09/23/pickled-eggs/ |title=British Food: A History |publisher=Britishfoodhistory.wordpress.com |date=23 September 2012 |access-date=16 July 2013}}</ref> In table-service restaurants and [[Public house|pubs]], the dish is usually served with a slice of lemon for squeezing over the fish and without any sauces or [[condiment]]s, with salt, vinegar and sauces available at the customer's leisure.<ref>{{cite web |url=http://voices.yahoo.com/how-eat-fish-chips-like-british-1640767.html |title=How to Eat Fish and Chips like the British |publisher=voices.yahoo.com |date=16 July 2008 |access-date=16 July 2013 |url-status=dead |archive-url=https://archive.today/20130615163952/http://voices.yahoo.com/how-eat-fish-chips-like-british-1640767.html |archive-date=15 June 2013 }}</ref> [[Ketchup]] is also a popular addition (a 2020 [[YouGov]] poll in the UK saw ketchup, curry sauce and mushy peas as the top three toppings after salt and vinegar).<ref name="YouGov">{{cite news |title=What do Britons like most on their chips? |url=https://yougov.co.uk/topics/consumer/articles-reports/2020/08/14/what-do-britons-most-their-chips |access-date=12 May 2022 |agency=YouGov}}</ref>

In Ireland, Wales and England, many takeaways serve warm side portions of sauces such as [[curry]] sauce or [[gravy]], if requested and normally for a small extra fee (curry sauce topped the poll in Wales with one in three using it as a topping).<ref name="YouGov"/> The sauces are usually poured over the chips. In the Midlands especially, chips with mushy peas or [[baked beans]] are known as a "pea mix" or a "bean mix". 
Other fried products include '[[Scraps (batter)|scraps]]' (also known as 'bits' in Southern England and "scrumps" in South Wales), originally a by-product of fish frying. Still popular in Northern England, they were given as treats to the children of customers. Portions prepared and sold today consist of loose blobs of batter, deep-fried to a crunchy golden crisp in the cooking fat. The potato scallop or potato cake consists of slices of potato dipped in fish batter and deep-fried until golden brown. These are often accompanied for dipping by the warm sauces listed above.<ref>{{cite news |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2007/jul/13/doyouknowwhatscrapsarean |title=Do you know what scraps are? And why they should be free |date=13 July 2007 |access-date=24 November 2010 |location=London |work=[[The Guardian]] }}</ref>

In Sheffield, Yorkshire fishcakes are made by sandwiching a piece of fish between two slices of potato and deep frying it in batter. This is commonly sold in a bread bun and known as a Fishcake Butty.<ref>{{Cite news|url=https://www.thestar.co.uk/lifestyle/food-and-drink/what-is-a-yorkshire-fishcake-sheffields-oldest-fish-and-chip-shop-two-steps-settles-debate-4056840|title=What is a Yorkshire fishcake? Sheffield's oldest fish and chip shop Two Steps settles debate|last=Cumber|first=Robert|date=11 March 2023|work=The Star|access-date=28 December 2024}}</ref><ref>{{Cite news|url=https://www.keighleynews.co.uk/leisure/13379350.fishcake-the-traditional-way-but-definitely-no-ketchup/|title=Fishcake the traditional way – but definitely no ketchup!|last=Knights|first=David|date=9 July 2015|publisher=Keighley News|access-date=28 December 2024}}</ref>

===Nutrition information===
An average serving of fish and chips consisting of {{convert|6|oz|g|order=flip}} of fried fish with {{convert|10|oz|g|order=flip}} of fried chips has approximately {{cvt|1000|kcal}} calories and contains approximately {{convert|52|g|oz|frac=5}} of fat.<ref>{{cite web | title=Serving the Fish and Chips Industry - Nutritional info | publisher=[[National Federation of Fish Friers]] | date=29 March 2018 | url=http://www.federationoffishfriers.co.uk/pages/nutritional-info-605.htm | access-date=31 March 2018}}</ref> The use of tartar sauce as a condiment adds more calories and fat to the dish.