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Fish and chips are typically perceived as being high in fat along with other takeaway foods. Currently there is little quantifiable data on the actual fat content of commercially produced fish and chips. The currently accepted benchmark for the total fat content of commercially produced fish and chips is 15.4 g/100g and 12.4 g/100g, respectively. Composite samples of fish and chips were taken from 30 takeaways for analysis; in addition controlled trials were carried out under commercial conditions to investigate the optimum cooking conditions. The takeaway average meal portion size was found to be 507.9g, with an average total fat for the fish and chips at 9.8 g/100 g and 9.0 g/100 g, respectively. Under optimum commercial conditions the average total fat for fish and chips was 8.2 g/100g and 6.9 g/100 g respectively. This work represents a new benchmark for the total fat content of takeaway fish and chips, on average 32% lower than the currently accepted values. For samples cooked under optimal commercial conditions the benchmark for total fat was found to be even lower; an average 45% less than the currently accepted values. Fish and chips represent a nutritious meal which is relatively low in total fat compared to some takeaways. By removing the batter from the fish, healthconscious consumers can enjoy a very low fat meal (fish 0.7% fat).