In Ireland, Wales and England, most takeaways serve warm side portions of sauces such as curry sauce or gravy. The sauces are usually poured over the chips. In some areas, this dish without fish is referred to as 'wet chips'. In the Midlands especially, chips with mushy peas or baked beans is known as a "pea mix" or a "bean mix". Other fried products include 'scraps' (also known as 'bits' in Southern England and "scrumps" in South Wales), originally a by-product of fish frying. Still popular in Northern England, they were given as treats to the children of customers. Portions prepared and sold today consist of loose blobs of batter, deep fried to a crunchy golden crisp in the cooking-fat. The potato scallop or potato cake consists of slices of potato dipped in fish batter and deep fried until golden brown. These are often accompanied for dipping by the warm sauces listed above.