The ‘proper' way to eat fish and chips, according to Telegraph readers
This week, Heinz caused controversy by renaming its famed tartare sauce 'fish and chips sauce ' in a rebrand tailored to pique buyers' curiosity.
The change comes as fish-based meals (especially the iconic battered combo with chips) increase in popularity, with research suggesting there is an appetite among customers for a 'new' accompaniment to the nation's favourite Friday dinner.
For some, however, the chippy tea is not to be messed with, and as Telegraph readers flocked to the comments to share their view on the 'proper' way to eat fish and chips, a condiment conflict commenced...
'Tartare isn't fish and chip sauce!'
Perhaps the biggest area of debate surrounded the audaciousness of the name change, from tartare sauce to 'fish and chip' sauce. Readers around the country weighed in to suggest the condiments they would sooner give this label.
Readers from northern England felt passionate about representing their county's distinct combination. 'Fish and chips sauce implies curry sauce to me,' says Adrian Goomesh, 'though gravy is popular in Lancashire and Yorkshire. I wouldn't eat fish and chips with tartare sauce. Mushy peas and curry sauce, for me!'
David Yetter, an American reader influenced by a brief residence in Sheffield, argues that 'salt and vinegar is the only way to go, but Henderson's Relish works for the occasional change of pace'.
Julian Douglas-Smith shares his fondness for a splash of something tangy, sweet and tart, preferring Worcestershire sauce (akin to Henderson's but made with anchovies) on his fish and chips, while other readers weighed in with their penchant for brown sauce served on the side.
But for a large majority, including an anonymous reader using the name Zinc Nation, 'the correct accompaniment for fish and chips is tomato ketchup for the fish, and quality mayonnaise and ketchup for the chips. Everybody knows that.'
'Just salt and vinegar for me, thanks!'
A number of readers were surprised to learn how popular sauces are with fish and chips, compared with simple seasoning. An anonymous reader writes, 'What happened to newspaper and vinegar? Am I out of date?'
Amid debate over what type of vinegar is acceptable, in Roger Dyer's case the 'only acceptable condiment' is strictly malt vinegar; a large group of readers agree that simplicity is the key to perfection.
As reader D. Curtis says, 'Sauces on fish and chips? I don't know what they are teaching them these days. You would have been laughed out of any Sheffield chip shop for asking for 'owt but salt and vinegar.'
'Make your own'
Valuing tradition, a number of Telegraph readers believe that making tartare sauce from scratch is the only way to ensure you enjoy your meal every time.
Reader Helen Emsley speaks for several commenters when she says, 'Why is anyone buying this when it's so overpriced? It's so easy to make yourself.'
John Pickard, a reader who has expertise in the area, says, 'Every time I cook pan-fried fish I make my own tartare sauce. Capers, gherkins and parsley all chopped and mixed with mayonnaise, just as I learnt at Torquay Tech in '61 and '62 on a two-year catering course.'
He's in good company. 'Make your own!' insists Sandra Brennan. 'It takes no time at all, and tastes absolutely delicious.'
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