As Scotland celebrated National Fish and Chip Day on 6th June, new data reveals black pudding (82%) and white pudding (68%) are still dominating chippy counters north of the border. But cod roe is also starting to re-emerge, buoyed by growing interest in protein-packed, traditional foods that represent good value and low waste.
A new nationwide survey of fish and chip shop owners across the UK were asked about the availability and popularity of regional menu staples, and the results paint a vivid picture of Britain’s deep-fried DNA.
The survey, commissioned by 555 Amanda and the National Federation of Fish Friers (NFFF), has revealed the most popular regional delicacies served up at fish and chip shops across the UK. The surprising result is that cod roe has been rated as “very popular” by 18% of fish and chip shop owners, particularly in East of England, Southeast, Southwest, East Midlands and Yorkshire & Humber and Northern Ireland. While some regions remain hesitant, the data shows cod roe is experiencing a quiet revival. Cod roe is rich in protein, packed with omega-3 oils and significantly more cost effective than some of its scaley rivals.
After fish and chips, scampi stands out as the UK’s most popular chip shop item, with 66% of fish and chip shop owners marking it as a menu favourite. After this the results show that just over a quarter of the nation is buying pineapple rings and saveloy. Black pudding and cod roe show notable traction, challenging perceptions that its niche or outdated. Pea fritters (22%) and Yorkshire fishcake (13%) also make a respectable showing across the UK, while white pudding (11%) and faggots (10%) reflect strong but more regionally concentrated support. With 19% of responses referencing unique “other” items, it’s clear that Britain’s chippy culture is as diverse and locally flavoured as ever. Let’s break it down….
In Scotland, where haggis is celebrated and Burns Night is practically a national holiday, it’s no surprise that black pudding (82%) and white Pudding (68%) continue to dominate chippy counters. These hearty, traditional delicacies, often enjoyed alongside a deep-fried Mars bar for the brave. Cod Roe was rated ‘somewhat popular’.
In the North West, where football loyalties run deep and community pride is strong, scampi (63%) and black pudding take centre stage.
Over in the East Midlands, it’s Saveloy that’s the real crowd pleaser, with 50% of fish and chip owners marking that bright red sausage with a cheeky grin, popular in chippies from Lincoln to Leicester. Cod roe, too, gets glowing reviews, with 40% rating it “very popular” in multiple responses, while scampi and pea fritters round out a well-balanced offering. In Yorkshire and the Humber, land of flat caps and proper cups of tea, the Yorkshire fishcake reigns supreme for 38% of fish and chip shops. Unique to the region, it’s a slab of fish sandwiched between slices of potato and deep-fried in batter, mirroring the no-nonsense, generous hospitality that ‘God’s own country’ is known for. And while cod roe and pea fritters pop up across the region, they’re more supporting cast than leading stars here.
Travel down into the Southwest and you’ll find a delightful mix of flavours as diverse as the region’s coastline. Among the rugged cliffs and sandy coves, the locals are most likely to tuck into saveloy, cod roe, faggots, and pea fritters with equal enthusiasm. Cod roe sparks mixed reactions here, much like surfing in the rain, but it definitely has its fans in this free-spirited corner of the country. In the East of England and the Southeast, the offering is eclectic and even a little exotic. Saveloy and cod roe appear consistently and fairly evenly spread, but it’s the surprising inclusion of pineapple rings that really sets this region apart. Perhaps it’s the coastal influence or a cheeky nod to retro dining, either way, it’s clear the East isn’t afraid to have fun with its fryer.
And finally, to Wales, where it’s all about comfort food that warms the soul. Scampi (64%), Pea fritters (41%), those mushy, minty, batter-clad parcels of joy and faggots (36%), steeped in local tradition, are firm favourites.
In a time when food prices are rising and customers are paying closer attention to both nutrition and value; it’s no surprise that certain overlooked chip shop staples are making a quiet comeback. Cod roe, once seen as a niche extra, is starting to turn heads again. Packed with protein, rich in omega-3 fatty acids and perfect for improving GP, cod roe is not only a nutritious option but a versatile one too. It taps into the growing customer interest in heritage foods and traditional flavours, while providing great value on the fryer.
Lars Fey, spokesperson for 555 Amanda, says:
“Cod roe isn’t just a nostalgic throwback, it’s a genuinely tasty, sustainable, and nutrient-rich option that deserves a second look. At a time when chip shops are under pressure to do more with less, we think it’s the perfect moment to reintroduce this traditional gem to a new generation. It’s versatile, cost-effective, and exactly the kind of smart menu choice that can make a real difference.
“This National Fish and Chip Day, why not give a regional speciality such as Cod Roe a try. You never know, you might discover a new favourite order.”
Andrew Crook, spokesperson for National Federation of Fish Friers (NFFF), says:
“It’s great to see cod roe getting the recognition it deserves. For chippies, it’s a proper traditional item that’s affordable and high in protein, and clearly still loved by customers in many parts of the UK. At the NFFF, we’re always here to back shop owners and help them find ways to keep things fresh, profitable, and rooted in what makes our industry so special.”
