Which British takeaway dish combines battered fish with thick-cut fried potatoes?

Fish and chips is the British takeaway dish combining battered fish with thick-cut fried potatoes.

The fish is commonly cod or haddock, although other species can be used. It is coated in batter and deep-fried, while the chips are thicker than many styles of French fries. Traditional accompaniments include salt, malt vinegar, mushy peas, and tartar sauce.

Fried fish was established in London by Jewish immigrants from Spain and Portugal, while fried potatoes were already popular in northern England. Their combination became widespread during the 19th century. The first fish-and-chip shops appeared in the 1860s, with competing claims from London and Lancashire.

The dish became important to industrial Britain because fish and potatoes were relatively affordable and filling. Fish and chips were not rationed during the First World War, helping preserve their popularity.