Custom Printed Fish and Chip Boxes for Chip Shops and Takeaways

What is a fish and chip box?

It is a shallow, oblong carton with a lid hinged at the back and a flap that tucks in at the front. The shape follows the fish, which is longer than most other takeaway food.

A battered fillet lies along one side and the chips fill the rest. A few vent holes let the steam out while the lid is shut.

Many shops still wrap in paper as well, but a box keeps the shape of the meal. The fish arrives whole, rather than broken in a parcel.

The box also gives the customer something to eat from. Open the lid on a bench or a car bonnet and it becomes a tray.

Who orders printed fish and chip boxes?

Each one wants the same thing, which is a box that holds the batter crisp for the trip home. The difference is how far that trip is.

A kiosk box only has to last until the bench across the road. A delivery box may spend twenty minutes in a bag, so it needs more venting.

• Traditional chip shops serving the Friday teatime queue
• Seaside kiosks where customers eat on the promenade
• Pubs offering fish and chips to take away
• Mobile fish and chip vans at events and village fairs
• Takeaways adding fish suppers to a delivery menu

How big should a fish and chip box be?

Measure your largest fillet after frying, tail to head end. The box should be at least 20 mm longer so the batter does not snap against the end wall.

Then think about the chips. A regular portion fits beside a fillet in a box about 140 mm wide, while a large portion needs about 160 mm.

Depth matters less than people think. Around 50 to 60 mm is enough for most portions, and a shallow box keeps chips in one layer.

Most shops settle on two or three sizes. Our UK takeaway box sizes guide shows how they compare with other boxes.

Why do vents matter so much?

Hot chips and fresh batter give off a lot of steam. Trapped in a sealed carton, that steam beads under the lid and falls back. The batter goes soggy within minutes.

Vent holes in the lid or upper side walls let that steam out. The food stays hot because the box is still closed, but the air inside is drier.

For delivery, ask for more vents than you think you need. For a counter where customers eat within a few minutes, a couple of holes is enough.

Vent holes also stop the lid bowing upwards with the heat. That keeps the tuck flap from popping open in the bag.

Board choice and grease from the fryer

Folding board in white or kraft suits most chip shops. It is light, stiff enough to carry one-handed and takes print cleanly.

For large fish or long delivery runs, E flute corrugated adds strength and keeps heat in. At roughly 1.5 mm, the fluted board still folds by hand at the fryer.

Fryer oil is the main thing that marks a box. An inner grease-resistant coating keeps the outer print clean. A sheet of greaseproof under the fish adds a second layer.

Should you use a divider inside the box?

A divider is a short folded card wall that splits the box into two sections. It keeps the fish on one side and chips on the other.

It stops chips sliding over the fish and steaming the batter. It also makes room for a small pot of peas or curry sauce without it tipping.

Dividers add a step when folding, so they suit shops that care most about how the box looks when opened. A plain box is quicker for a long queue.

Printing your chip shop name on the box

The lid is the panel everyone sees, from the counter to the kitchen table. A shop name, a simple fish drawing and a web address are usually enough.

Newsprint-style patterns are a popular nod to old-style wrapping. Print can run on the outside and the inside of the lid, in one or two colours or full colour CMYK.

Kraft boxes with a single dark ink look traditional and keep costs down. White boxes with full colour suit a bright, modern shop front.

Our designers lay out your artwork free on the box flat. The proof marks the vent holes, so nothing important sits on top of them. You can preview a chippy lid in Design Your Packaging on our site.

How do you pack a fish supper quickly?

Stack closed boxes flat in the bag, largest at the bottom. Never stand them on their ends, as chips tumble onto the fish.

1. Fold a stack of boxes before the evening rush and keep them near the fryer.
2. Lay the fish along the back wall, batter side up.
3. Add chips in front of the fish, not on top of it.
4. Tuck salt and vinegar sachets or a pot into the free corner.
5. Close the lid and push the front flap fully home before bagging.

What goes wrong with fish and chip boxes?

Boxes that are too short are the top complaint. The fish tail bends up and the batter cracks before the customer even opens the lid.

Too few vents is the second. A box that looks smart but traps steam sends out soft chips every time.

The third is printing over the vent area, which breaks up the design. Check the vent positions on the proof before approving.

How do you order fish and chip boxes?

Tell us your portion sizes, board colour, vent needs and artwork. Boxes start from £0.25 per unit, with your figure fixed on a written quote, and quantities are quoted per order.

After the free proof is approved, your boxes are made in 4 to 6 business days. They then travel flat by free tracked delivery to your shop in 2 to 3 business days, anywhere in the UK.

Reach us at info@thefoodpackaging.co.uk or on WhatsApp. Crushed or wrongly printed chippy boxes are reprinted or the cost returned. Send us pictures of them inside 10 days.