But what really makes a good chippy? One man has the answer – Andrew Crook is president of the National Federation of Fish Friers, which runs the annual National Fish & Chip Awards.
Well, he must surely know his…err, onions?
For industry expert Mr Crook, there's one particular quality in top fish and chip shops that help them stand out against others.
What it’s cooked in, perhaps?
Mr Crook adds: 'The thing that makes an excellent fryer is they're always changing something. They've always got a desire to improve. They're always constantly tweaking things, and I think that's what drives the industry forward.'
No no no! We don’t want change, constant change isn’t good. When you’ve a good local chippy, like mine, you want it to stay exactly the same forever!
Where does he stand on the perpetual debate over whether you should order cod or haddock? After 27 years in the industry, the Lancashire-raised frier has developed a well-rounded take. 'I think it’s a very regional thing, there are lots of fantastic species out there but in fish and chips on the whole people want cod or haddock,' he says.
Now he’s talking - as a southerner, my usual is cod, with an occasional haddock or plaice or even cod roe for variety or maybe when I can (sadly my local doesn’t offer it) skate! Always with a wally (gherkin). But I’ve noticed the further north one travels, the less often the option of cod is available.
The chippy expert dubs Whitby, in North Yorkshire, as the 'spiritual home of fish and chips'.
Now he’s talking! The Magpie Cafe in Whitby is the best!
As for Mr Crook's go-to order? Despite being from Lancashire he sides with the 'Yorkshire way of doing fish and chips'. 'It would be haddock battered, not lightly battered just normal batter, chips, mushy peas,' he says, adding that he prefers it to be cooked in beef dripping too.
Now he’s spot on - vegetable oil in the south and beef dripping in the north, and I have to give it to the northerners on points!
Roll on dinner time!
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