Top frier reveals his favorite place for fish and chips within the UK – and the place he stands on the cod vs haddock debate

Haddock or cod? Salt and vinegar, or none at all? Scraps? They are all important questions to consider when ordering a portion of the Great British supper that is fish and chips.  

But what really makes a good chippy? One man has the answer – Andrew Crook is president of the National Federation of Fish Friers, which runs the annual National Fish & Chip Awards.

The top 40 chippies to make the shortlist for 2026 for Takeaway of the Year were recently announced – with chip shop locations varying from London to Norwich and Newcastle. 

For industry expert Mr Crook, there’s one particular quality in top fish and chip shops that help them stand out against others.

‘People think fish and chips are easy,’ he tells the Daily Mail. ‘It’s just a potato, fish, flour. But getting the consistency of the batter right, choosing the right fish – and making sure you handle it right, plus selecting the right potatoes are all big factors.’

Mr Crook adds: ‘The thing that makes an excellent fryer is they’re always changing something. They’ve always got a desire to improve. They’re always constantly tweaking things, and I think that’s what drives the industry forward.’

Where does he stand on the perpetual debate over whether you should order cod or haddock? After 27 years in the industry, the Lancashire-raised frier has developed a well-rounded take.

‘I think it’s a very regional thing, there are lots of fantastic species out there but in fish and chips on the whole people want cod or haddock,’ he says. 

‘Cod is still the king and sustainably sourced but it is incredibly expensive wholesale now. I just love the sweet flavour of haddock.’

With more than 10,500 fish and chip shops in the UK, Britons are arguably spoilt for choice but there is one that stands out for Mr Crook – Colmans Fish and Chips in South Shields.

For the chippy expert, ‘it’s not just the food’ at Colmans, ‘it’s the hospitality you get there,’ he says, describing it as ‘quite an iconic place for fish and chips’. 

The establishment dates back to 1926 and has even had celebrities including Gavin and Stacey co-creator James Corden walk through its doors and place an order.

Many people associate fish and chips as a dish that you tuck into by the sea after spending a day enjoying the sun and sand, but Mr Crook, who owns Skippers in Euxton, Chorley, insists you don’t have to go to the coast for a good chippy dinner. 

‘Having an inland shop, I’d say no, certainly not,’ he says. ‘Most of the fish comes in from the Barents Sea, so it comes in and it’s frozen on the on the vessel.

However, Mr Crook admits being near the sea makes the overall experience seem better. 

‘I do think there’s something about being next to the water that in people’s minds make them think the fish is fresher, there’s a bit of kidology,’ he says. ‘And it’s always nice being around water anyway, isn’t it?’

The chippy expert dubs Whitby, in North Yorkshire, as the ‘spiritual home of fish and chips’. 

‘There are a lot of fish and chip shops there, they’re all of a really good standard as well, so you can’t really go wrong in Whitby,’ he adds. ‘It’s a fantastic place to visit.’

As for Mr Crook’s go-to order? Despite being from Lancashire he sides with the ‘Yorkshire way of doing fish and chips’. 

‘It would be haddock battered, not lightly battered just normal batter, chips, mushy peas,’ he says, adding that he prefers it to be cooked in beef dripping too.

He doesn’t prescribe to scraps however and argues, ‘I think there’s enough batter on the fish.’ 

Earlier this year it came to light that the average price for fish and chips has soared to £11, up £4 from five years ago when Brits would pay around £6.95, according to the Office for National Statistics.

Decades of overfishing of cod and haddock has been cited as one of the main causes of the rise, with quotas being lowered in key fishing waters. 

Mr Crook still feels it is a ‘great value meal’ compared to other takeaway options and expensive restaurants and blames hospitality taxes, tight margins, energy costs and the rising price of wholesale cod amongst other factors for the price. 

Despite any struggles in the industry, there are plenty of positive things to look forward to and the National Fish and Chip Awards highlights them, says Mr Crook.

‘Not the most profitable time to be in fish and chips, but it’s an exciting time,’ he admits. 

‘We’re really impressed with the people that are coming through, there is a bright future there,’ Mr Crook adds.

‘It’s going to be a challenge to get to that future for some of them, that’s the problem, but it’s nice to see the next generation coming through.’