What Fish is Used for Fish and Chips?

Fish and chips isn't made from one single type of fish, chippies vary, and what's traditional has shifted over time as fish stocks and prices have changed. Here's what's actually behind the batter most often.

The Two Classic Choices

Cod is the most traditional choice and still the most common: a mild, flaky white fish with a firm enough texture to hold together well under batter and high heat without falling apart.

Haddock is the other classic option, especially common in Scotland and the North of England, slightly more distinct in flavour than cod but similar in texture. Many chippies offer both and let you choose.

More Sustainable Alternatives

Pollock and coley (also called saithe) have both become more common in recent years as cod and haddock stocks have faced real sustainability pressure in parts of the North Atlantic. Both are close relatives of cod and haddock, similarly mild and firm, and a genuinely more sustainable choice depending on where and how they were caught, see what sustainably sourced actually means for how to tell.

Less Common Regional Options

Plaice, a flatfish with a thinner, more delicate fillet, shows up on some menus as a specific alternative to cod or haddock. Rock salmon (also called dogfish or huss, despite the name it's not actually salmon or related to it) is a more traditional, now less common option that some long-running chippies still offer.

Why These Fish Work for Frying

The common thread across all of these is texture: a firm, flaky white fish that holds its shape under batter and high heat, without the strong oiliness of a fish like mackerel or salmon, which would fight with the batter and oil rather than complementing it. That's also why you won't typically see fish and chips made from oily fish, it's a texture and flavour mismatch, not a tradition-only choice.

Curious about the dish's history, not just the fish itself? See our short history of fish and chips in London.