Traditional frying uses beef dripping or lard; however, vegetable oils, such as peanut oil (used because of its relatively high smoke point) now predominate. A minority of vendors in the north of England and Scotland and the majority of vendors in Northern Ireland still use dripping or lard, as it imparts a different flavor to the dish, but this makes the fried chips unsuitable for vegetarians and for adherents of certain faiths. Lard is used in some living industrial history museums, such as the Black Country Living Museum.
English chips are usually thicker than American-style French fries sold by major multinational fast food chains, resulting in a lower fat content per portion. In their homes or in some restaurants, people in or from the United States may eat a thick type of chip, more similar to the English variant, sometimes referred to as steak fries.
1# Robin-sons squeeze drink
2#fish and chips
3# British breakfasts