| Fast food restaurant usually offer both options of | | | | of chip called 'home fries' or steak fries'. In frying |
| dining in or takeout at the convenience of the | | | | potatoes, the cooking fat penetrates into the |
| consumer. Dining in refers to eating the food | | | | potato at a relatively shallow depth, thus the |
| within the facilities of the restaurant. While the | | | | surface manifests the fat content proportion. |
| term 'takeout' mainly used in North Americans and | | | | Thick chips are known to have less surface area |
| the Philippines means ordering foods from the | | | | per unit weight than French fries and so absorbs |
| restaurant for consumption elsewhere. The term | | | | less oil per weight of potato. Chips are also |
| 'takeout' is referred to as 'carry-out' in US and | | | | cooked longer than French fries. |
| Scotland. 'Take-away' in countries like England, | | | | The batter is sometimes added with beer or milk |
| Australia, New Zealand, Hong Kong and Ireland | | | | in substitution for water. A lighter texture and |
| and 'parcel' in India or 'tapau' in Malaysia and | | | | orange color in the batter is produced by the |
| Singapore. | | | | carbon dioxide content of beer. A ratio of 2 flour |
| 'Fish and Chips' is among the most popular | | | | parts per 3 beer parts is consisted in a plain |
| takeaway foods that originated from the United | | | | batter. The type of beer also makes a variation |
| Kingdom. Servings of this meal consists of | | | | of batter taste. The alcohol content of beer is |
| deep-fried fish, usually covered with batter or | | | | taken away as cooking progresses. Different |
| breadcrumbs and deep-fried potatoes chip slices. | | | | types of fish served vary from haddock, cod and |
| Beef dripping or lard is utilized in traditional frying | | | | other white fish like Pollock, coley, plaice or skate. |
| as it adds a different flavor to the dish. However, | | | | Fish 'n' chips are often served with varying |
| use of such oils can make the dish unsuitable for | | | | condiments. Salt and vinegar are traditionally |
| health reasons, vegetarians and adherents of | | | | sprinkled over fish and chips at the time of |
| certain religions. Therefore peanut oils and other | | | | serving in the United Kingdom. Variants of vinegar |
| vegetable oils are now predominantly used. A | | | | include malt vinegar or onion vinegar (used for |
| minority of North England and Scotland vendors | | | | pickling onion) and non-brewed condiment (solution |
| and most of Northern Ireland vendors still use lard | | | | of acetic acid and water with caramel color). A |
| in frying. The Black County Living Museum and | | | | portion of mushy peas is also served traditionally |
| other Living Industrial History Museum still also | | | | with fish and chips. In Edinburgh, 'sottensauce' is |
| make use of frying in lard. It is also important to | | | | the usual accompaniment of the dish and in |
| mention that in the UK, a useful source of | | | | Australia, 'chicken salt' is sprinkled over the |
| biodiesel is the waste fat from fish and chips | | | | servings of fish 'n' chips. Other condiments or |
| shops. | | | | accompaniments are tomato sauce and lemon |
| The thickness of the potato also matters. A slab | | | | slices. This dish is very well-liked in its place of |
| of potato thicker that the French fries is usually | | | | origin and in British colonized countries in the 19th |
| served by the British while in the US, people at | | | | century such as Australia, New Zealand, and some |
| home or non-chain restaurants eat a thicker type | | | | North American parts. |