Know what’s on your plate
Fish and chips
Calories & nutrition facts
with redfish
Nutrition facts
Per 100 g% DV- Calories 221 kcal —
- Protein 11 g 21%
- Carbohydrate 18 g 6%
- Fat 12 g 15%
- Saturated fat 1.4 g 7%
- Fibre 1.3 g 5%
- Sugars 1.1 g —
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Questions about Fish and chips
Which fish is usually used for fish and chips: cod or haddock?
Both are traditional choices. Cod has a mild flavour and large flakes; haddock is a little firmer with a more pronounced, savoury taste.
How do you get a crisp batter on homemade fish and chips?
Pat the fish dry, dip it in batter made with ice-cold sparkling water, then fry at 180°C for about 6–8 minutes, until golden and cooked through. Don’t crowd the pan, or the oil temperature will drop and the batter can turn greasy.
What do you serve with fish and chips?
Mushy peas and tartare sauce are familiar choices. Chip-shop curry sauce, pickled onions or gherkins are popular too.
Is malt vinegar traditional on fish and chips?
Yes, malt vinegar is a classic splash over the chips. Some chippies serve non-brewed condiment instead, a sharp vinegar-style seasoning, so ask if you specifically want malt vinegar.
How should you store leftover fish and chips?
Cool leftovers as quickly as possible, ideally within 1–2 hours, then refrigerate and eat within 48 hours. The Food Standards Agency advises reheating leftovers only once, until steaming hot throughout.
Why is fish and chips sometimes wrapped in paper printed like a newspaper?
It’s a nostalgic nod to old chip-shop wrapping. The food is put in food-grade paper rather than directly against newspaper.
Source: BLS (Germany) Y693932 · per 100 g · carbohydrate per EU label, fibre excluded
