At a glance: A restaurant fish and chips plate typically costs $3.80–$6.00 in ingredients depending on the fish species and portion size. At menu prices of $15–$19, food cost runs 24–35%. Cod and haddock are the standard species — cod is typically cheaper, haddock is considered premium in most markets.
Fish and chips is a staple entree for pub, seafood, and casual dining menus. The food cost is higher than most fried items because whitefish fillets are significantly more expensive per ounce than chicken. Understanding the species-to-cost relationship and managing fry oil economics are the keys to keeping this dish profitable.
| Ingredient | Quantity | Unit Cost | Recipe Cost |
|---|---|---|---|
| Cod fillet (8 oz portion) | 8 oz | $0.38/oz ($6.08/lb) | $3.04 |
| Beer batter (flour, beer, seasoning) | 3 oz batter | $0.06/oz | $0.18 |
| Frying oil (absorbed portion) | 2 oz | $0.07/oz | $0.14 |
| French fries (6 oz) | 6 oz | $0.08/oz | $0.48 |
| Tartar sauce (1.5 oz) | 1.5 oz | $0.08/oz | $0.12 |
| Lemon wedge + coleslaw (3 oz) | 3 oz | $0.07/oz | $0.21 |
| Packaging / plate + paper liner | 1 | $0.48 each | $0.48 |
| Total | — | — | $4.65 |
The choice between cod, haddock, pollock, and other whitefish species is the single biggest factor in fish and chips food cost. Atlantic cod fillets run $5.50–$7.00/lb from broadline distributors. Haddock runs $6.00–$8.00/lb and is considered the premium choice in New England and British-style pubs. Alaska pollock — the most economical option — runs $3.50–$5.00/lb and is what many high-volume operations use when price is the priority. On an 8 oz portion, the difference between pollock at $4.00/lb and haddock at $7.00/lb is $1.50 per plate — a massive food cost swing.
Frying oil is a hidden but significant cost in any fried fish operation. A commercial fryer holds 35–50 lbs of oil ($25–$50 per fill depending on oil type). Oil should be filtered daily and fully replaced every 5–10 days depending on volume and what is being fried. Breaded and battered items degrade oil faster than plain fries. At high volume, oil cost can add $0.15–$0.30 per fried portion beyond the absorbed oil alone. Track your oil usage per week and divide by portions fried to know your true oil cost per plate.
The price gap between cod, haddock, and pollock shifts with seasonal availability and import markets. Some weeks cod and pollock are only $0.50/lb apart; other weeks the gap is $2.00+. Checking distributor prices weekly lets you switch species or adjust pricing before your margin erodes.
Fish prices vary more between distributors than almost any other category. FrillPick compares cod, haddock, and pollock prices across all your vendors so you always buy from the cheapest source.
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Restaurant fish and chips typically costs $3.80–$6.00 per plate in ingredients, depending on fish species and portion size. Using cod at 8 oz produces approximately $4.50–$5.00 food cost. At menu prices of $15–$19, food cost percentages range from 24–35%.
Most US restaurants use Atlantic cod or Alaska pollock for fish and chips. Cod is the traditional choice with firm texture and mild flavor at $5.50–$7.00/lb. Pollock is the budget option at $3.50–$5.00/lb with slightly softer texture. Haddock is the premium choice at $6.00–$8.00/lb, popular in New England and British-style pubs.
Fish and chips can be profitable but requires careful species selection and pricing. At $4.50 food cost and $16 menu price, gross margin is 72% — good but lower than chicken-based fried items. The key is matching your fish species to your price point and concept, and tracking whitefish prices weekly since seafood is the most volatile protein category.
Standard restaurant portions are 6–8 oz of fish fillet per order. Premium concepts serve 10–12 oz or two fillets. For high-volume pub-style operations, 6 oz with generous chips is the most profitable configuration. Each additional ounce of cod adds approximately $0.38 to food cost.
Ingredient costs are estimates based on typical US broadline distributor pricing as of early 2026 and will vary by region, distributor, and market conditions. Use FrillPick to compare actual current pricing from your specific distributors.