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.
Genius struck when the 13-year-old married said chips with fish from a nearby friedfish shop, which he likely sold from a tray hung around his neck before opening his own shop around 1860.
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.