The Traditional Fish used by Brits for their Iconic Fish and Chips

Fish and chips is practically synonymous with British cuisine. The crunchy, golden fried fish paired with hot, salty chips (fries) wrapped up in paper is a nostalgic childhood memory for generations of Brits. But what is the traditional fish used in this classic dish?

As a frequent visitor to the UK, fish and chips is one of my favorite meals. There’s nothing more comforting than tucking into this hot, fried bundle of deliciousness! Over the years, I’ve tried fish and chips from chippies (fish and chip shops) all over Britain. Through my sampling, I’ve learned a bit about the types of fish traditionally used.

Cod and Haddock Lead the Way

The two most common fish used for British fish and chips are cod and haddock These are white, flaky, mild tasting fish that fry up beautifully in the crispy beer batter coating. Of the two, cod seems to have the edge in popularity, but it’s pretty evenly split between cod and haddock in most fish and chip shops.

Out of all my fish and chips experiences in the UK I’d say these two fish accounted for at least 70% of what I was served. Cod and haddock clearly dominate when it comes to the traditional fish for this quintessentially British meal.

Why Cod and Haddock?

There are a few reasons why cod and haddock emerged as the fish of choice for fish and chips

• They have been abundant in the waters around Britain, especially the North Sea, for centuries. This allowed large quantities of fresh fish to be brought into coastal towns.

• The white flesh of these fish fries up light and crispy in the batter, rather than becoming tough or oily.

• Their mild flavor complements the flavor of the batter without overpowering it.

• They are relatively inexpensive fish, which made them accessible to British consumers.

So cod and haddock tick all the boxes in terms of availability, texture, taste and price. It’s no wonder they became so closely linked with fish and chips over the last 150 plus years.

Other White Fish Options

While cod and haddock account for the majority of fish used, some other white fish are also suitable for fish and chips. In my experience, the next most common is:

• Plaice – another white flatfish found in North Sea waters. It has a delicate, sweet flavor. I’d estimate plaice makes up 10-15% of the fish I’ve been served.

Other white fish you may encounter include:

• Pollock – slightly stronger flavor than cod or haddock.

• Hoki – very mild tasting.

• Whiting – somewhat delicate flavor.

However these other white fish combined probably account for only 10-15% of what I’ve eaten, with cod and haddock being the clear favorites.

What About Halibut?

Halibut is not traditionally used for British fish and chips. Halibut is more common in North American fish and chips recipes.

While halibut is sometimes suggested as an alternative, it is not one of the top choices for authentic British fish and chips. Out of the dozens of portions of fish and chips I’ve eaten in the UK, I can’t recall ever being served halibut.

If you want that true British flavor, stick with the cod and haddock!

Variations By Region

While cod and haddock are the traditional nationwide choices, there are some regional differences across Britain:

• In Scotland, haddock is favored over cod. Scottish fishing towns on the North Sea provided plenty of fresh haddock.

• In London, cod rules supreme as the fish of choice.

• In Northern England and Scotland, whiting makes more frequent appearances on the menu.

• Plaice and pollock are more likely to show up in coastal towns where they are abundant locally.

So the type of fish can vary slightly depending on where you are, but cod and haddock are always the first choices.

Fish Size Matters

When ordering fish and chips in Britain, you’ll be asked what size of fish you want. Generally there are three sizes:

• Small – about 4-6 oz
• Regular – about 6-8 oz
• Large – 8 oz or more

The fish is cut into portions weighing the requested amount. A regular size piece of fish is usually sufficient for a single serving.

Larger pieces may be recommended for heartier appetites. Smaller pieces work well for children’s portions.

Substitutions to Avoid

Some types of fish are not well suited for traditional fish and chips. Steer clear of these fish:

• Salmon – too oily and strong flavored. Overpowers the batter.

• Tuna – dense, meaty texture does not pair well with crispy batter.

• Catfish – not available in UK waters, so not authentic.

• Tilapia – farmed fish not fitting with historical origins.

While you may see these fish used in some recipes, they do not make the best substitutes for classic British fish and chips. For the true experience, cod, haddock or other white fish like plaice and pollock are your best bets.

The Fish Makes the Dish

While the batter and the chips play a supporting role, the STAR of fish and chips is undoubtedly the fish. Using the traditional fish of cod, haddock or other white North Sea fish makes all the difference in getting an authentic British flavor.

The next time you indulge in piping hot fish and chips, take a moment to appreciate how the simple choices of cod and haddock came to represent a whole cuisine and culture!