Dr Mozaffarian said the cooking process had either destroyed all of the good omega-3 or the friedfish were lean white fish like cod rather than oily fish.
Research reveals that 7% of cod and haddock - the deep-fried staples of British fish and chips - actually turn out to be cheaper fish substituted to cut costs.
Drawn in by easy-to-digest prices and a traditional take on fish and chips, cabbies are known to queue up here for thick slices of fresh cod, fried skin-on in beef fat.