While Americans guzzled on burgers and fries, the British feasted happily on fish and chips. This substantial fare consists of pieces of haddock or cod deep-fried in batter or breadcrumbs, and chips, which are deep-fried slab-cut potatoes. This traditional feast is seasoned with salt and vinegar and in takeaway outlets (known as chippies), wrapped in newspaper.
Fish 'n' chips became the meal of the working classes in the latter 19th century when the start of trawl fishing in the North Sea resulted in bountiful catches. At the same time, railways made cheap and rapid transportation of the fish possible to those inland regions where fish had always been a luxury. Before this, fish was the food of the affluent.
The meal of Fish and chips has undergone major changes since those long ago days. The main change has been in the choice of frying material. Traditionally, beef dripping or lard was used and purists still maintain that only these can imbue the dish with an authentic flavour. However for the sake of health concerns, most shops now use vegetable oils such as peanut oil.
In fact British style chips, which are much thicker than American french fries have a much lower fat content. This is because during the frying, the fat permeates the potato pieces to a quite shallow depth. This does make them longer to cook, however.