The key question though is was it a good chipper? Because let’s be honest, the scale ranges from the very, very good to the absolutely dreadful, so you need to establish your credentials here: Charlottes or Maris? Beef dripping or lard? Parboiled? Double dipped?
It’s a sad fact that these days, most chippies churn out really awful chips. This is particularly true in Scotland, where chips tend to resemble greasy paper tubes of mash rather than the crispy, fluffy perfection they should be.
British chips aren’t fries. That is, we don’t just have a different name for the same thing - they’re a subtly different product - as such, a certain degree of ‘soggy’ is quite acceptable.
The chips will usually be a very diverse mix of sized (if only because they’re cut from whole potatoes and all of the resulting pieces are used - so the small slivers tend to cook crisp and stay that way, whilst the thicker pieces will be crispy at the ends, but fluffy and luscious toward the middle.
They’re not so highly-cooked as French fries might be. They shouldn’t rattle or rustle. (IMO, YMMV)
Of course it was good, I worked there. What’re you implying, son?
There is a peaceful solution! Light vinegar, salt then more vinegar.
Repeated applications as the pile of fries is reduced.
Chips, babe.
But then the new vinegar washes the salt off! Traggedia. 
The U.N. called. They need your help with some situations.
Could someone do me a solid?
Please go to Google Images and search for fish & chips. Next, select the image that best represents a proper British serving of the dish and link to it here.
Thanks.
mmm
I loves me some steak fries drizzled with malt vinegar and sprinkled with a generous degree of salt.
OTOH, I find the flavor of “salt & vinegar-flavored” potato chips (British crisps) to be too strong and concentrated. My mouth puckers, the things are so strongly “flavored.”
I used to get a basket of fries…yes, fries, American style…at a place that just used the whole potato, so they were much thicker than normal fries, but still…fries.
Perfection is:
One basket of ‘fries’
One bottle of malt vinegar ready to shake
Salt heavily, sprinkle vinegar everywhere, and then…
dip salted, vinegar’d fries into a mixture of ranch dressing and hot sauce.
YUM!!
White vinegar is not advisable, but to insist on malt is needlessly purist. As a Brit, who loves his chips and vinegar, and who lived 20 years in the USA, I can assure you that the cider vinegar commonly available in US supermarkets is perfectly fine for the purpose. Wine vinegar will do, at a pinch.
In fact most British chip shops (last time I looked) do not actually use malt vinegar, even though it is the traditional thing to use, and is readily and cheaply available in grocery stores. What the chippies actually use is non-brewed condiment. That is not a recommendation, although it also suffices. The fact is that most British Fish and Chip shops are not all that good (although there are many excellent exceptions). The fancier, more expensive ones (which are not necessarily the best ones) may well use real malt vinegar.
Incidentally (although it is not really relevant to the OP), when you buy fish and chips at a British chippie, they will generally offer to put salt and vinegar on before they wrap it up (no longer in newspaper, thank goodness). Unless you are planning to eat the stuff right away, by hand in the street, turn down this offer, take it home (or eat at a table in the shop, if they have them) and put on your own salt and vinegar. If it is put on in the store and them wrapped up, it will just make everything soggy.
I’m really hungry now…
http://www.therecipeblog.co.uk/wp-content/uploads/2011/01/fish-n-chips.jpg
The fish in the second one has too much batter for my liking, but should give you an idea. The mushy peas are supposedly traditional but I very controversially go with tomato ketchup or baked beans…
Here you go
It got extra points because of the blue plastic fork
This looks realistic, except that nearly all the chips seem to have been eaten. In my recent experience in the UK, a regular helping will get you a pretty large, single piece of fish and a huge buttload of chips, really plenty enough for two or even more people.
These pics you guys are linking to look exactly like what you get in the States.
:mad: Harry Ramsden’s is an abomination, and utterly atypical of regular British chip shops. A proper chippie (like teh one a couple of blocks from me) will not serve it up in a styrofoam tray, will not give you a plastic fork, and will give you at least twice the amount of fish and 4 or 5 times the amount of chips shown there.
Well, it is all fish and chips, how different do you expect it to be? After all, most American fish and chips is consciously imitating the British original. That said, I think this is more like what you would typically get in America, except that often, in America, you get several small pieces of fish rather than one large one (and that would be rare in Britain).
It is perfectly possible to get good fish and chips in America, and not uncommon to get crappy stuff in Britain (as the Harry Ramsden’s link above exemplifies).
You have no idea how hungry this has made me. And living in a country with no chippies, I can’t even buy some on the way home.
Forks and trays are for the weak.
Shit, you chose the same one as me.
FISH AND CHIP BUDDIES.
