There's loads of awful fish and chip shops. For the best fish and chips they should not be fried in vegetable oil. Any hard white fat is an improvement, with b

There's loads of awful fish and chip shops. For the best fish and chips they should not be fried in vegetable oil. Any hard white fat is an improvement, with beef dripping the best. You'll get melt in the mouth crispness and wonderfully light feeling chips. If they fry hot enough. It's rare to find a chipoll that still fries in dripping, but there are still some and will likely have a lengthy queue. Any chip shop that doubles as anything else is usually asking for trouble, unless it's an attached caf. :)