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National Fish and Chip Day – celebrate with a proper plate of pub fish and chips

Ah, fish and chips. When it comes to comfort food classics, it can't be beaten. This traditional dish has been a staple of UK food culture for over 160 years. Served in pubs, chip shops, restaurants and cafes, there really is nothing quite like a hearty portion of flaky, battered fish and hot, fluffy chips, all doused in salt and vinegar and served alongside peas – mushy or otherwise, but we'll get into that later. 

Here in the UK, we love fish and chips so much that we decided to dedicate a day of the year to it. Yep, National Fish and Chip Day falls annually on the first Friday in June, which means we'll all be celebrating with a plate of pub fish and chips on the 5th of June 2026. So, let's dive a little deeper and discover just what it is about fish and chips that keeps our mouths watering. 
Two people sitting side by side at a small restaurant table, with plates of food in front of them. One person is holding a cocktail, and the other is holding a glass of Level Head IPA.

What is National Fish and Chip Day?

It's self-explanatory, really! National Fish and Chip Day is a celebration of a classic dish that has kept our nation fed for generations. First established in 2015 by the National Edible Oil Distributors' Association (NEODA), National Fish and Chip Day was created to encourage the support of local fish and chip shops, pubs and restaurants and indeed, the whole supply chain, including farmers and fisheries. 

Since its early days, National Fish and Chip Day has gone from strength to strength, regularly featuring in the media and used in promotional campaigns. And rightly so, because a plate of pub fish and chips is a thing of beauty!  

Where it all began 

OK, we all love fish and chips, we've established that, but let's go back to the very beginning. Where did it all start? 

The dish first emerged in the UK during the 19th century. The tradition of frying fish in batter was introduced to our shores in the 16th/17th century by Jewish refugees from Spain and Portugal, who mainly settled in London's East End. By the early 1800s, fried fish was commonly sold by street vendors. Another popular street food at the time, particularly in the North and the Midlands, was fried potato "chips". Put 'em together and what do you get? 

The exact location of the UK's very first fish and chip shop is hotly debated; London and Mossley, Lancashire, both lay claim to that honour. What we do know is that by 1910, there were over 25,000 fish and chip shops in the country, and the dish soon became a filling and affordable staple of the working classes, particularly during the First and Second World Wars. In fact, for this reason, and also to maintain public morale, fish and chips were never rationed in WWII. 
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A brief history of Fish Fridays

Now, you're probably thinking, "Why the first Friday in June?" Well, this is a nod to the long-standing British tradition of consuming fish on Fridays. This cultural routine originally began as a Catholic rule of abstaining from meat on Fridays – "meat" meaning the flesh of warm-blooded land animals (ducks were not included, but let's not open that can of worms). Even after the Reformation, this tradition held strong as a means of supporting the fishing industry. Today, many of us head to the pub or the local chippy for a fish supper to end the working week with something affordable, filling and most importantly, convenient. 

A classic comfort food dish

Whether you get yours wrapped in paper from the local chippy or served with silver cutlery and a glass of wine at your favourite seafood restaurant, few dishes feel as welcoming and familiar as fresh fish and chips. It's a quick and easy option after a long day at work, it's comfort after getting caught in a rainstorm, it tastes of seaside family holidays and pub lunches with your pals. Yep, this simple yet spectacular staple of British cuisine has certainly earned its place at the table. 

What makes the perfect plate?

The beauty of fish and chips is the element of customisation. Some prefer cod, others opt for haddock. Some like a colourful combination of condiments, others like to keep things plain and simple. So, what makes the perfect plate of pub fish and chips, and how do you like yours?

An image of a person enjoy a Fish & Chips dish with a pint of Hazy Day sat within the interior restaurant seating area at an Urban Core Venue.

Quality ingredients

Without a doubt, a good serving of fish and chips consists of top-quality ingredients. Freshness is key! Fish should be fresh, clean and sourced responsibly. And the spuds? Ideally, high-starch Maris Piper, Russet or King Edward potatoes are best, cut nice and thick for maximum fluffiness.

A plate of fish and chips, on an indoor table.

Batter is better

When it comes to fish and chips, a light, golden, crunchy batter is what you're after – maybe even beer batter if you're feeling fancy. You might even be partial to a Tempura-style batter, or even (dare we say?) breadcrumbs. Whatever your preference, nobody wants soggy batter, so eat it while it's hot and fresh!

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The almighty chip

Chippy chips, oven chips, french fries, sweet potato fries. There's a lot to be said for the humble chip. Chips are at their best when they're crispy on the outside and fluffy on the inside. Even better when you've got a piece of bread or a buttered roll handy, so you can make a British delicacy – the esteemed chip butty.

A close up view of a plate of Fish, Chips and Peas, served with a small pot of sauce. The plate sits on a wooden table and a person is cutting up the fish with their knife and fork.

Peas, please

Time for the green stuff, but are you going for sweet, fresh garden peas or thick, creamy mushy peas? Originating in Northern England, mushy peas evolved from Medieval pottage and really help to fill you up, but perhaps you crave the satisfying pop of lightly cooked garden peas.

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Classic condiments

Ah, now we're talking – this is where things get divisive! So, what are you dunking (or drowning) your chips in? Thick, savoury gravy, aromatic curry sauce, classic ketchup or creamy tartar sauce? More to the point, are you having lashings of vinegar or just a pinch of salt?

An image of a 2 friends enjoy Fish & Chip dishes with drinks sat within the interior restaurant seating area at an Urban Core Venue.

Pub fish and chips just the way you like it

Who knew the unassuming chippy tea could cause so much conflict? Well, we can all agree that it tastes so much better when someone else does the hard work for you. So, why not head to your local Greene King pub and enjoy a hot, fresh plate of fish and chips without the hassle? At Greene King, you can guarantee light, crunchy batter, sweet, flaky fish and hot, fluffy chips with just the right amount of bite. Better yet, you can wash this comfort food classic down with a tall, frosty glass of lager, cask ale, wine or whatever takes your fancy. 

Enjoy a plate of pub fish and chips near you 

Right then, ready to celebrate National Fish and Chip Day? Whether you like yours swimming in tartar sauce or sprinkled with lemon juice, we've got a plate with your name on it at a Greene King pub near you, so come and celebrate with us on Friday the 5th of June (or any other day, for that matter).