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 massive, massive difference in the flavor. >> anthony: yeah. quite good. >> marco pierre white: you were hungry. >> anthony: we worked hard out there. >> marco pierre white: keeping warm. >> anthony: indeed. it's big. >> marco pierre white: it's too big, look, i'm done. >> anthony: one more bite, yeah, me too. >> marco pierre white: that's my problem, i go for the chip butty before the fish.