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Salt. and this is what we call a chip butty in yorkshire, where i come from. >> marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. >> anthony: right. >> marco pierre white: that's why it's perfect. if you have posh bread or crusty bread -- >> anthony: right. >> marco pierre white: -- it's not the same. how's your haddock? >> anthony: good. >> marco pierre white: it's proper working-class food, this fish and chips. you know, when i was a kid we'd eat them twice a week. they cook fish and chips in dripping, beef fat, not oil. it makes a massi...

>> anthony: right. >> marco pierre white: that's why it's perfect. if you have posh bread or crusty bread -- >> anthony: right. >> marco pierre white: -- it's not the same. how's your haddock? >> anthony: good. stella artois. voila! pockets. enjoy! why let life....keep you from enjoying life... feclaritin 24 hour relief when allergies occur. day, after day, after day. because life should have more wishes, and less worries. feel the clarity, and live claritin clear.

I can't believe you never had a chip butty. >> anthony: well, today's the day. >> marco pierre white: when i was a kid this was one of my favorites. the only fish i ever ate as a child was fried haddock. i wouldn't eat any other fish. then the vinegar. quite generous, and then the salt. and this is what we call a chip butty in yorkshire, where i come from. >> marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. >> anthony: right. >> marco pierre white: that's why it's perfect. if you have posh bread or crusty bread -- >> anthony: right. >> ma...

Quite generous, and then the salt. and this is what we call a chip butty in yorkshire, where i come from. >> marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. >> anthony: right. >> marco pierre white: that's why it's perfect. if you have posh bread or crusty bread -- >> anthony: right. >> marco pierre white: -- it's not the same. how's your haddock? >> anthony: good. >> marco pierre white: it's proper working-class food, this fish and chips. you know, when i was a kid we'd eat them twice a week. they cook fish and chips in dripping, beef f...

Quite generous, and then the salt. and this is what we call a chip butty in yorkshire, where i come from. >> marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. >> anthony: right. >> marco pierre white: that's why it's perfect. if you have posh bread or crusty bread -- >> anthony: right. >> marco pierre white: -- it's not the same. how's your haddock? >> anthony: good. >> marco pierre white: it's proper working-class food, this fish and chips. you know, when i was a kid we'd eat them twice a week. they cook fish and chips in dripping, beef f...