The popular dish of fried fish in crispy batter, served with chips, probably originated in England in the 1860s and quickly grew. The popularity was maintained as the British Government safeguarded the supply during both world wars and was not subjected to rationing. In Ireland, the first fish and chips were sold by an Italian immigrant, Giuseppe Cervi, who mistakenly stepped off a North American-bound ship at Cobh 1880s and then made his way to Dublin. He started by selling fish and chips outside Dublin pubs from a handcart. He then found a permanent spot in Great Brunswick Street (now Pearse Street). His wife Palma would ask customers "Uno di questa, uno di quella?" This phrase (meaning "one of this, one of that") entered the vernacular in Dublin as "one and one", which is still a way of referring to fish and chips in the city.

Cod would almost certainly be the most traditional fish used however various factors, including sustainability, mean that other white fish are now more commonly used. Haddock and Hake are great alternatives and work just as well with many Chippers also serving battered scampi, prawn tails and calamari.

Fish and chip shops traditionally use a simple water and flour batter, adding a little baking soda and a little vinegar to create lightness. Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxide in the beer lends a lighter texture to the batter and golden-brown colour.

In this day and age, it is comforting to know that some traditions are still going strong and that you can be transported back to your childhood with a simple whiff of fresh chips drenched in salt and vinegar. There is never a time of day or year when the humble fish supper is not a good choice. The Irish Chipper is more than just a takeaway; it’s ingrained in our lives, our homes, our holidays, and our stomach! Some would say it’s pretty much the best part of a night out and we ALL have a favourite Chipper, and we’ll argue to the last that’s it’s the best in the land!

We, at Atlantis of Kilmore Quay, supply Wild Irish Seafood to some of these great chippers, but we can’t take all the credit as the batter is the key to good Fish n Chips. So, if you’re in the area, why not call into one of the following for a fish supper,

The Saltee Chipper, Kilmore Quay.

East Pier, Dunmore East.

Andchips, Dungarvan.

Sweeney’s Of Greystones, Greystones.