The local chip shop is part of life in the UK and a staple of the nation’s diet. However, there has long been a debate up and down the country into the names of our favourite meal.
Do you order scraps or bits? Is it mushy or garden peas? A bread cake or bap? Chip butty or sarny?
As we celebrate Fish and Chip Day on September 4 let’s look at the latest research.
Just what do we call excess batter bits?
The most common name is scraps. However, there is an unusually large amount of people who call them bits and even gribbles.
Some 10 percent of consumers in the south east of England call batter bits scrumps and 8.2 percent of customers in Scotland call the tasty titbit dubs, which is the most popular name, 36 per cent, for the fried fringe benefits in Northern Ireland.
Now, to answer an age-old debate ... what do we call a bread roll?
Bread roll, butty and cob, that’s how different parts of the UK pronounce the bread roll. The most popular name for the doughy accompaniment is bread roll followed by bread bun.
In the north of England 9.2 percent of people order a barm cake, four per cent of fans in Northern Ireland order while oggie and a lardy cake is also popular there.
Mushy peas or pickled egg - what do you have on the side?
Depending on where you are in the UK, wandering into a fish and chip shop can be a vastly different experience.
There are lots of accompaniments available - salt, vinegar, tomato or brown sauce, pickled eggs, pickled onions - displayed in jars on the counter as well as curry, gravy, mushy peas to name a few.
In our northern household fish, chips and mushy peas were the order.
Home-made fishcakes or a battered sausage made a change. Gravy with chips was an anathema.
We always made a chip butty, and enjoyed a bacon sarnie, both with buttered white sliced bread.
Weird and wonderful regional fish and chip delicacies - which do you fancy?
Orange chips - chips covered in orange batter - are a delicacy in the West Midlands while pea fritter - battered mushy peas - can be found in the take-away cartons of customers in the south east.
Pizza crunch - a battered slice of pizza - is a favourite of Glaswegians and babies yed - a pie which consists of lamb or pig kidneys combined with diced beef and gravy in suet pastry - is a delicacy in Wigan. Wiganites also lap up pea wet - the juice surrounding mushy peas.
In nearby Oldham rag pudding - suet pastry wrapped around some minced meat and onions with gravy - is a top order.
Research was carried out by Wren Kitchens.