Topping choices vary from place to place. In England, fish and chips are usually served with salt and balsamic vinegar. The Scots use white vinegar. Canadians like to serve their fries with white vinegar and a squeeze of lemon juice over the fish. The United States usually serves them with balsamic vinegar, but it's not uncommon to see lemon wedges or a white sauce (tartar sauce, sometimes translated as "tartar sauce").

Example: Fish and chips for 1 person

Fish and chips

Mix 100 grams of all-purpose flour with 100 grams of self-raising flour, add ? teaspoon of salt (5 milliliters), make a small crater, and put in the yolk of an egg; add ? pint of milk or stout, a tablespoon of oil (15 milliliters), and a good amount of water, and beat to a creamy batter. Let stand 30 minutes. Beat the two egg whites until foamy and mix into the cream batter.

Clean the fish, cut off the head, remove the tail, remove the bones, pat both sides with flour, lift the end of the fish and let the whole fish slide into the container of cream batter, taking care to use the edge of the container to remove excess batter when removing.

The oil temperature is 180 degrees Celsius. Gently place the fish in the tank, taking care not to get too close to the oil to prevent splattering. 3-4 minutes later, the fish will float to the surface, turn it over with a slotted spoon and continue frying for another 3-4 minutes, until golden brown on both sides.