The chippy dishes you should NEVER order: Experts reveal the dishes to avoid from the fryer at your local takeaway - from scampi to fishcakes

With its distinctive aroma of batter and vinegar, cod and chips from a takeaway is the ultimate comfort food for many British households.But with the average price of this staple meal now at £11, an increase of almost £4 in five years, it's important that to make sure you're getting your money's worth.After all, soggy, pallid batter and anaemic chips are enough to put anyone off parting with their hard-earned cash.Now, two top fish and chips experts have revealed the dishes they would avoid at all costs from their local chippy – and the standout meals they do recommend.Tony Hass, co-founder of Poppies Fish & Chips which has four popular locations across London, and Luke Davis, a Brighton-based founder of Rockwater, have shared their insights on everything from the perfect batter to what you should look for in a tartare sauce. And if you're considering fishcakes or scampi over a battered fish fillet, you might want to read their advice first. Two top fish and chips experts have revealed the dishes they would avoid at all costs from their local chippy – and the standout meals they do recommend 1. The freezer-filler extrasFish and chip expert Tony said: 'Pancakes, turkey sticks and burgers in batter might have found their way onto some menus, but they're a long way from what a traditional fish and chip shop is all about.'He might seem like a fish and chip purist, but as he explained: 'These are often highly processed, frozen additions designed to bulk out a menu rather than showcase what a good chippy can do.'His advice? Stick to the classics.2. ScampiAccording to Tony, scampi should be ordered with caution.'Scampi can be a real treat, but you need to know what you're getting. 'Proper scampi should be made using whole langoustine tails, lightly coated in batter and fried to order. Some cheaper versions are made from reconstituted fish, shaped and covered in breadcrumbs.'He added: 'There's a world of difference between the two. If it's advertised as scampi, it should be the real thing.'Luke agrees: 'It’s worth asking whether you’re getting whole langoustine tails, formed scampi or a product that mixes scampi with white fish. They’re different things, and the menu should help you understand what you’re paying for. 'For me, the pleasure is in that sweet shellfish and a little bite beneath the crumb. Wholetail would be my choice. A cheaper version can have its place, but I’d want to know which one was arriving.'3. The chippy that tries to do everythingFor Tony, a chippy with an overly ambitious menu can be a real red flag. 'Fish and chips, kebabs, pizzas, fried chicken, burgers – if a shop is trying to be all things to all people, you have to ask where its real expertise lies,' he said.'A great chippy should specialise in fish and chips, not have a menu that reads like a catalogue of every takeaway imaginable. When you try to do everything, something inevitably suffers.'4. Sachets of tartare sauceTartare is an important ingredient for a good fish and chips. But according to Tony, it's best to steer clear of the sauce that comes in a sachet.'If a chippy is serving tartare sauce straight from a plastic sachet or bottle rather than making its own, it's a missed opportunity. 'Good tartare sauce should be fresh, punchy and full of texture with proper chopped gherkins, capers and herbs. It's a small detail, but it says a lot about the care that goes into the food.'5. Limp pale batter'The batter is the calling card of a good chippy', argued Tony. 'It should be crisp, golden and light, not soggy, greasy or clinging to the fish in a thick, doughy layer.'If the batter isn't right, the rest of the meal is already on the back foot.'6. Chips that have been sitting aroundTony said: 'Good chips should never have been frozen. Fresh yellow flesh potatoes, prepared and freshly cooked for customers lead to chunky chips that are fluffy in the middle and crisp on the outside. 'If they're pale, limp or have been sitting under a heat lamp for too long, they're unlikely to be the highlight of your meal. A busy shop turning over fresh batches is usually a good sign. Season to your preference with salt and vinegar.'7. FishcakesFishcakes, according to Tony, 'can tell you a lot about a chippy'.'The frozen alternatives can be full of fillers, additives and who-knows-what else, with very little fish in sight. Ask whether they're homemade because a proper fishcake is a thing of beauty.'8. Tartare SauceLuke said: 'Tartare needs that sharpness from capers and gherkins, with enough texture that you notice them. If it tastes mostly of mayonnaise, I’d leave it.'A little acidity makes the fish and batter more enjoyable. A good house tartare is worth ordering an extra pot of, even if nobody’s going to photograph it.'9. A price that's too good to be true'A piece of fish hanging over both sides of the box looks promising but cut into it before deciding you've got a bargain,' warned Luke.'The impressive bit can turn out to be the batter. I'd happily have a smaller fillet with a light, crisp coating and fish that's still moist underneath. Ask whether they'll fry it to order. I'd wait a few minutes for that.' So, what would a top chef order from their local chippy? According to Tony Hass, haddock and chips is the undisputed king of dishes. He said: 'If there's one dish I'd recommend ordering at any good chippy, it's haddock and chips. You really can't go wrong with this classic.' Tony recommends trying the humble wally which is a pickled gherkin. He said: 'The wally might be one of the most underrated items on the chippy menu.''With gherkins enjoying a moment in the food world, it's time this traditional side got some recognition. That sharp, vinegary crunch cuts beautifully through the richness of fried fish and chips. And a proper seasonal wally can change throughout the year – sometimes crunchier, sometimes softer, sometimes sweeter. Never underestimate the power of a good pickle.'Tony also suggests jellied eggs, saying: 'People might turn their nose up at them, but jellied eels are a proper piece of British food heritage.'They might not be everyone's cup of tea, but they're part of the story of our traditional fish and chip shops.' Luke recommends fishcakes, saying: 'A good fishcake deserves more attention than it gets. Ask what fish goes into it and whether they make it themselves. Trimmings from good fillets can make a lovely fishcake, and I like seeing a kitchen make something worthwhile from them. You should still be able to taste the fish, though.''Pies can be the best surprise on the menu,' said Luke. 'I’d ask whether the shop makes its own or gets them from a local baker. You might find something that deserves a visit in its own right.'