Fish and chips from an Irish chipper: how to order

A chipper is a fish and chip shop, and the standard order is battered fish and chips, eaten from paper or a tray. It is a casual meal, and a good one is hot, crisp and salted, with fish that is moist inside the batter. If you have never ordered at one, here is how it works.

How to order

Most chippers have a board or a counter. You ask for a fish, a portion of chips, or a combination. A "single" often means chips on their own, and a "special" is a name some places use for a larger plate or a combination. Sauces such as curry sauce, garlic sauce and mushy peas are common extras. If you are unsure, ask the person at the counter. They get the question all day.

Tell the shop if you are sharing. A large portion of chips is often enough for two.

The fish

The fish should be in a crisp, golden batter with a soft, white flake inside. Cod, haddock and plaice are usual. A good piece is hot, moist and not oily. If the batter is soggy or the fish is dry, it has sat too long or the oil was not hot.

If you want to know what species you are getting, ask. A chipper that sources carefully will tell you.

The chips

Chips should be crisp outside and fluffy inside, salted and hot. Thick-cut and thin-cut both have fans. A soggy chip means the fryer was crowded or the oil too cool. A pale chip means it was undercooked.

Salt and vinegar go on at the counter. Say if you want them. Some people ask for no salt, and the shop will oblige.

Sauces and extras

Curry sauce, garlic sauce, mushy peas and tartare sauce are the usual choices. Burgers, sausages and battered items sit beside the fish. Vegetarian options such as battered veg or a veggie burger are common, but check that they are cooked in separate oil if that matters to you.

Allergens to ask about

Fish, wheat in the batter, egg and sometimes milk are in the standard fish and chips. Cross contamination is common in fryers. If you have an allergy, tell the staff and ask whether they can accommodate you. Some chippers cannot, and a clear answer is better than a hopeful one.

When to go

Chippers are busy at lunch and from early evening, and many close late. If you want it fresh, order when there is a queue, because a busy fryer means a turnover of fish and chips. A shop with nobody in it and a full hot cabinet may be serving old food.

Eating in or taking away

Some chippers have seats. Many do not. If you take it away, eat it within a few minutes, because steam softens the batter. If you are travelling, ask them not to wrap it too tightly.

Choosing between the fish on the board

Many chippers offer more than one fish, and the choice affects the meal. A thick white fish gives large moist flakes under the batter. A thinner fish gives a lighter, crisper bite. If you are unsure, ask the person serving which has just come out of the fryer, because the freshest one is nearly always the better order.

Making a takeaway last

If you have a journey home, ask for the fish and chips to be wrapped separately and not too tightly. Eat the fish first, while the batter is crisp, and the chips after. Salt and vinegar added at the counter soak in quickly, so add them just before you eat if you can. A meal eaten within ten minutes of leaving the shop tastes like a different dish from one eaten an hour later.

Finding one on Mosey

Check recent photographs and ratings. A shop with many recent photographs of the same plate is a good sign. Our guide to ordering ahead and skipping the queue in Dublin covers pre-ordering where a place offers it.