They’re a firm favourite on dinner-plates across the country, and a Friday-night cod wouldn’t be the same without them. But the humble chip is a food we take for granted – scoffing 382 million portions every year; fried, oven-cooked, fat ones, crinkly ones, curly ones, French ones. So what does it take to cook the perfect chip? This is something top chefs ponder to make this moreish sidedish retain its crown as one of Britain’s best-loved foods. Scroll down for video Anucyia Victor (right) learns how to cook the perfect chip with some help from The Fish & Chip Shop's Executive Chef Lee Bull (left) and  head chef Steve Wilson (centre)
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The best chip is made with Agria potatoes which are grown in Cambridge
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Anucyia Victor learns to make the perfect chip at The Fish & Chip Shop
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Writer guided by executive chef Lee Bull and head chef Steve Wilson
While Chef @placeholder opts for the latter, the writer chooses to dip her chip in ketchup