The ‘Fish Supper’ consists of fish (commonly haddock in Scotland) deep fried in batter with chips purchased from a ‘Chip shop’. It is traditionally served wrapped first in brown paper, then in newspaper in order that the food should retain its heat on the customer’s journey home.
This is more than a foodstuff in Scotland – it is truly a tradition.
The traditional question from the Chip Shop proprietor to the customer on serving the delicacy: ‘Anyhin oan it?’ can be met with the reply,’Sauce an salt’ in the East coast and, ‘Salt an vinegar’ in the West. This cultural difference between East and West coasts was once famously used to advertise the rail connection between Edinburgh and Glasgow. In Glasgow the fish supper and othe fried foodstuffs sold on the premises is often accompanied by a bottle of ‘Ginger’ (fizzy juice such as Cola or Irn Bru, the latter once advertised and still referred to by some as ‘Yer other national drink’.)
Customers who do not require chips ask for a ‘Single fish’ while those with larger appetites might request a ‘muckle’ (big) fish with their chips. Variations include the black or white pudding supper and the haggis supper (see ‘Haggis’ page on ICH Wiki). Other accompaniments traditionally available from chip shops include pickled eggs (boiled eggs in vinegar) and giant silverskin pickled onions.
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