Love how you can see and hear the pride and teamwork in all the preparation that goes into a perfect fried fish and chips.

The raw chips are soaked in water to 1) keep them fresh and from going brown, and 2) it removes the starch from the potato.

Don't forget the oi oi savaloy 😂

A good chippy will always give big portions of chips. Not necessarily always wanted, but absolutely appreciated.

Batter Bits was an essential part of the order when I was a kid - almost the best part

When people get home there will be sliced bread & butter on the table ready to make chip butties , and a bit pot of Tea ready to wash it down

This is making me hungry, it's a good thing that I'll be having a chippy tea in about an hour.

Scrantions, scraps, the little bits of batter.  Easily the best part!  And of course they're free so always ask for them.  They're not automatically added.

A properly battered fish doesn't deep fry the fish. The batter gets fried but the fish encased inside actually steam cooks. If done properly, you can remove the batter and eat a very healthy portion of fish with no oil or frying involved.

I remember as a kid, (when fish and chips were wrapped in newspaper) taking newspapers that we had saved during the week, ( when daily newspapers were how we got the news) to the local chippy, when you dropped off a pile of papers you got a free bag of chips..... those were the days.

We had a potato peeler, potato chipper, and a chip fryer in our family, but we knew him as Grandad 🥰

There's nothing like seaside chippies.

I'm with you on not eating Octopus and Squid, best not to eat things that could well be smarter than we are. Octopus are amazing animals and there is so much we are still discovering about them.

A lot of chip shops sell bags of "scraps", the waste batter, some chip shops give them away free.

Potato chippers and potato peelers have been around for many decades.  I worked in a hotel kitchen in 1981 and used an electric potato peeler.  You can put your hand inside a potato peeler because there are no knifes the skin is removed by the inner walls and floor of the peeler which have a very rough sandpaper like texture, and the potatoes rubbing against each other.  A constant stream of water washes the removed skin away.  You had to clean it out every day or else the skin scraps would get stuck under the floor and start to rot and there is almost no smell guaranteed to make you retch than rotten potatoes:  worse than poop!

I worked in a small (but very busy) family run fish n chip shop for around 16 years. It was the best job I ever had and I only left 5 years ago because my M.E got worse.  The fish needs to be laid in carefully to avoid it curling and there was no salt in the water that stored the chips in.  The machine that peeled the potatoes we called a rumbler, the machine that cut them into chips we called a chipper.  The batter was hand whisked and I developed some nice muscles  lol. I loved frying, I loved serving. The customers were (mostly) lovely and the people I worked with were fabulous. I miss it. Oh and we fried in beef dripping, they still do!

Antony Bourdain called it "the fryer-lated arts" for a reason.

This chippy's missing a trick. Many keep "the scraps" - bits of batter floating in the oil - and you can ask them for a scoop of "scraps" with your fish and chips.

The scraps are basically super-crispy and very crunchy. Not everyone's cup of tea, but if you like that sort of thing, the scraps are the bomb.

Our Chip Shops are all usually modern, clean and high quality with great customer service.

Rock, or Rock Salmon also called Huss is a small shark. The spine is cartilage.