<P> In Ireland, Wales and England, most takeaways serve warm side portions of sauces such as curry sauce, gravy or mushy peas . The sauces are usually poured over the chips . In some areas, this dish without fish is referred to as' wet chips' . In the Midlands especially, chips with mushy peas or baked beans is known as a "pea mix" or a "bean mix". Other fried products include' scraps' (also known as' bits' in Southern England and "scrumps" in South Wales), originally a by - product of fish frying . Still popular in Northern England, they were given as treats to the children of customers . Portions prepared and sold today consist of loose blobs of batter, deep fried to a crunchy golden crisp in the cooking - fat . The very popular potato scallop or potato cake consists of slices of potato dipped in fish batter and deep fried until golden brown . These are often accompanied for dipping by the warm sauces listed above . </P> <P> In the United Kingdom, Ireland, Australia, Canada, New Zealand and South Africa, fish and chips are usually sold by independent restaurants and take - aways known as fish and chip shops . Outlets range from small affairs to chain restaurants . Locally owned seafood restaurants are also popular in many places, as are mobile "chip vans". In Canada, the outlets may be referred to as "chip wagons". In the United Kingdom some shops have amusing names, such as "A Salt and Battery", "The Codfather", "The Frying Scotsman", "Oh My Cod" and "Frying Nemo" In New Zealand and Australia, fish - and - chip vendors are a popular business and source of income among the Asian community, particularly Chinese migrants . </P> <P> In Ireland, the majority of traditional vendors are migrants or the descendants of migrants from southern Italy . A trade organisation exists to represent this tradition . </P> <P> Fish and chips is a popular lunch meal eaten by families travelling to seaside resorts for day trips who do not bring their own picnic meals . </P>

Type of fish used in fish and chips