Fish and chips
What it really means
Britain's most famous takeaway: battered white fish (usually cod or haddock) with thick chips. Note for allergies: it is fish, often fried near shellfish items like scampi — check with the shop if you have a seafood allergy.
Context, tips & common mistakes
Chippy protocol: order at the counter, expect "salt and vinegar?" as an automatic question (say yes at least once for the authentic experience), and know the regional dialect — cod dominates the South, haddock the North; a 'fish supper' in Scotland just means fish and chips; northern chippies offer 'scraps' (crispy batter bits) free for the asking, plus gravy or curry sauce on chips without irony. Mushy peas are the traditional green vegetable and better than they look.
Money-and-logistics notes: portions are enormous — one regular fish and chips genuinely feeds a light eater twice, and sharing is normal; eating in usually costs more than takeaway at the same shop; and Friday is the traditional fish day, so expect the week's biggest queue. Wooden fork, straight from the paper, sea wind optional but recommended.