Fried Fish · Chipper Classic

Fish and Chips

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Dublin's slang for a fish-and-chips order — 'one and one' — is usually traced to Palma Cervi, wife of the city's first Italian chipper, asking customers 'uno di questa, uno di quella?'

Battered, deep-fried fish served with thick-cut chips is the anchor of Ireland's takeaway ('chipper') culture, wrapped up hot and eaten on the go with salt, vinegar, and sometimes curry sauce. Chippers are found on nearly every Irish high street.

Why it's made this way: Fish and chips took root in Ireland through Italian immigrants who opened chip shops from the late 1800s onward, and their descendants still run many of the country's best-known chippers today.

Full guide: what Fish and Chips is and how to make it, on the Fish and Chips page from United Kingdom.