Fish and chips looks simple. It is not.
Your margin lives in fish spec, oil absorption, and portion discipline. Small changes in fillet size or chip weight quietly erase profit. Then VAT turns a “good” price into a weak net price if you do not back it out.
This guide is a UK-specific fish and chips cost calculator. It uses VAT math, portion control, and UK pricing benchmarks. Use it to price cod, haddock, and classic suppers with confidence.
Quick Summary
- Price fish and chips by portion grams, not by “supper names”
- Back out VAT before you calculate food cost %
- Oil absorption and batter yield are real costs, not rounding errors
- Use a weekly portion check (fish weight + chips weight)
Why Fish & Chips Costing Is Tricky
- Fish spec changes the plate cost.
- Cod and haddock behave differently in yield and price.
- Portion creep happens fast.
- A 30g extra scoop of chips looks generous and costs real money.
- Oil absorption is invisible.
- It is not just the oil you buy, it is the oil the food keeps.
- Batter yield shifts with staff and weather.
- A thinner batter wastes less but reduces coating and portion feel.
- VAT changes your real price.
- The menu price is gross; your food cost math needs net.
If you are costing by “supper name,” you are underpricing.
The Core Fish & Chips Cost Formulas
Use these for every plate and portion size.
Cooked fish cost per portion = (Raw fish price per kg / Yield %) x Portion kg
Chip cost per portion = (Raw potato price per kg / Yield %) x Portion kg
Oil cost per portion = Oil price per liter x Oil absorption per portion (liters)
Plate cost = Fish cost + Chips cost + Batter cost + Oil cost + Sides
Food cost % = Plate cost / Net menu priceVAT net price formula (standard-rated hot takeaway):
Net price = Menu price / 1.20Use net price for food cost %.
UK Benchmarks to Sanity-Check Your Pricing
Use these as directional benchmarks, not as your supplier quote.
Portion and menu price reality check
A UK industry survey found:
- Average regular fish and chips price: £10.88
- Average fish portion: 7-8 oz (about 200-225g)
- Average chips portion: 10 oz (about 280g)
- Portion sizes ranged widely (fish 4-20 oz, chips 2-20 oz)
Portion range is the story. If your staff is inconsistent by 50-100g, margins will drift fast.
2025 pricing survey (menu anchors)
A 2025 UK fish and chip pricing survey reported:
- Average cod price: £10.26
- Average haddock price: £10.53
- Average regular chips: £4.07
If your menu is far below this, double-check portion size and net price.
Market Signals You Should Watch (UK)
- UK restaurant and hotel prices increased 3.5% year over year in Nov 2025.
- That means menu prices are still moving, even if footfall is stable.
- Use those signals to reprice at least twice per year.
Example 1: Haddock & Chips (Classic Supper)
Assumptions (example):
- Raw haddock price: £8.50/kg
- Cooked yield: 88%
- Fish portion: 220g (0.22 kg)
- Raw potato price: £0.70/kg
- Chip yield: 80%
- Chips portion: 280g (0.28 kg)
- Batter cost per portion: £0.12 (flour + raising agent + salt)
- Oil absorption: 25 ml per portion
- Oil price: £2.60/liter
- Packaging: £0.35
Cost Breakdown
| Item | Portion | Unit Cost | Line Cost |
|---|---|---|---|
| Haddock | 0.22 kg | £8.50/kg ÷ 0.88 | £2.13 |
| Chips | 0.28 kg | £0.70/kg ÷ 0.80 | £0.25 |
| Batter | 1 portion | £0.12 | £0.12 |
| Oil absorption | 25 ml | £2.60/l ÷ 1000 | £0.07 |
| Packaging | 1 set | £0.35 | £0.35 |
| Total plate cost | £2.92 |
Net menu price for a £11.50 supper:
£11.50 / 1.20 = £9.58Food cost %:
£2.92 / £9.58 = 30.5%If your target is 30-32%, that price works. If your portion creeps to 260g fish, it does not.
Example 2: Cod Special with Peas + Tartar
Assumptions (example):
- Raw cod price: £9.20/kg
- Cooked yield: 88%
- Fish portion: 200g (0.20 kg)
- Chips portion: 240g
- Mushy peas: £0.28 per portion
- Tartar sauce: £0.10 per portion
- Packaging: £0.40
Cost Breakdown
| Item | Portion | Unit Cost | Line Cost |
|---|---|---|---|
| Cod | 0.20 kg | £9.20/kg ÷ 0.88 | £2.09 |
| Chips | 0.24 kg | £0.70/kg ÷ 0.80 | £0.21 |
| Batter | 1 portion | £0.12 | £0.12 |
| Oil absorption | 25 ml | £2.60/l ÷ 1000 | £0.07 |
| Mushy peas | 1 portion | £0.28 | £0.28 |
| Tartar sauce | 1 portion | £0.10 | £0.10 |
| Packaging | 1 set | £0.40 | £0.40 |
| Total plate cost | £3.27 |
Target net price for 30% food cost:
£3.27 / 0.30 = £10.90Displayed menu price (VAT inclusive):
£10.90 x 1.20 = £13.08Round to £12.99 or £13.50 depending on your local market.
Batter and Oil: The Two Quiet Profit Leaks
Batter and oil do not look large on a spreadsheet. They are large across 300 plates.
Batter controls:
- Weigh your batter mix per batch
- Record plates per batch
- Track waste at the end of the day
Oil controls:
- Log oil top-ups per day
- Measure oil absorption per portion (sample 3 plates)
- Treat oil cost as a line item, not an “overhead”
Oil absorption of 20-30 ml per portion is common. If you are above that, check draining and holding times.
Portion Standards to Lock In
Write these down and post them at the pass.
- Fish portion size (grams)
- Chips portion size (grams)
- Batter dip time (seconds)
- Fry time + holding time
- Sauce portion size (ml)
If your shop is busy, portion drift happens in hours, not weeks.
Delivery and Takeaway Pricing (UK)
Takeaway is core to fish and chips. Delivery adds costs you must price in.
- Larger boxes or trays
- Extra napkins, cutlery, and sauce packs
- Platform commission (if applicable)
If delivery is 25% of sales, build a delivery menu that protects margin. Bundle add-ons like peas or curry sauce instead of cutting the main price.
Weekly Costing Checklist (10 Minutes)
- Update fish prices (cod and haddock)
- Weigh 3 portions of fish and chips
- Log oil top-ups for the week
- Recalculate plate cost for top 5 sellers
- Adjust prices or portions before the weekend rush
How KitchenCost Helps Fish & Chip Shops
KitchenCost lets you build recipes for fish, chips, batter, and sauces. Track yield, portion size, and VAT-aware pricing in one place.
- Store fish yield by species
- Lock portion sizes in grams
- Track oil absorption as an ingredient
- See margin changes instantly when prices move
Want to stop guessing? Try KitchenCost - free to start.
Related guides:
- UK Restaurant Menu Pricing Guide
- UK Food Cost Calculator
- UK Restaurant VAT Pricing Guide
- UK Restaurant Prime Cost Calculator
- UK Restaurant Labour Cost Calculator
- Food Cost Ratio Guide
- Loss Rate Guide
- Menu Engineering Guide