This is eaten more as a smack than anything else. It was popular at the turn of the 19th Century England and was a staple food of the English working class due to its taste, flavour and cheap price. One of the reasons for the development of the dish is that in that time the fishing industry developed greatly in the North Sea, and that the transportation sector to the interior of the island nation was greatly developed. The preparation became so popular that it was mentioned in some of the well known novels of that era. Today, it is not only hugely popular in England, but in all parts of the world, certainly in countries that are influenced heavily by the British culture and habits. Such countries include, Ireland, Scotland, India, Australia and the United States of America. The dish was bought to the countries at different time periods. For instance, in Scotland, it was introduced by an immigrant from Belgium who opened an eatery in Dundee in 1870. In the country it is eaten along with a mixture of sauce, vinegar and water. Likewise, fish and chips were introduced in Ireland by an Italian immigrant. India is a country which has been influenced heavily by the culture and traditions of Great Britain during the synthesis of the two countries during the days of the British rule in the country, The very restaurant serving fish and chips was founded in 1860. The fish used back then in India was the Pomfret since it was readily available in the country. Another country which has a rich history of British occupation is the United States of America itself. Here the dish has become so popular that several companies and brands have become intensely popular just by selling this. It is a popular Take Away Food in Beldon.

Now you must be wondering how the tasty food is prepared. When the fish is being cooked, one of the most common methods is beef dripping. Oils are added as well to help in the process, such as peanut oil and vegetable oils. The method of beef dripping is used even today because it is responsible for giving a uniquely pleasant taste to the fish. The battered fish are made thick to add more volume to the dish, to increase to the taste and to make it look bigger. This depends on the amount of fats soaked into the fish and for what duration it is cooked. Battering is a very important part in the preparation of the food. Water, flour, vinegar and baking soda are added to a separate container. When the ingredients have mixed, it is applied around the fish. Other things used to batter the fish as an alternative is the mixture of beer and milk batter. 

Fish is chosen according to the country. For instance in UK, Scotland and Ireland fish used are haddock and cod, although other types of piscine species are used as well. Rock cod and reef cod are very much in demand for making this food in Australia.