This classic pairing dates back to the 19th century. To make the dish, white fish (such as cod or haddock) is coated in batter and deep-fried until crunchy. It's traditionally served with thick, fluffy chips and drenched in salt and vinegar. On a Friday night, families all over the nation pick up this British delicacy from their local chippy. A side of mushy peas is also a must!

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Last updated by Luke Paton.

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