Scraps (batter)

Scraps or batter bits or crispies are pieces of deep-fried batter left over in the fryer as a by-product of frying, served as an accompaniment to chips.

When frying food (e.g., fish), scraps are the by-product pieces of deep-fried batter left over in the fryer. They are served as an accompaniment to chips.^[1] In the UK, they are traditionally served free of charge with chips by some fish and chip shops,^[2] although some places charge for the scraps.^[2][3]

Terminology varies by region, with terms including scraps,^[1] batter bits,^[1] crispies,^[4] and scrumps.^[5] In some parts of the north of England, they are referred to as scratchings, bits,^[6] or dubs;^[5] in the West Country, they are known as gribbles.^[7][5] In the US, they may also be referred to as cracklins, crunchies, or crumbs.^[8]

Scraps in fryers can cause fires and should be properly disposed.^[5]

• Feuilletine – pieces of baked crêpe batter
• Tenkasu – pieces of deep-fried batter used in Japanese cuisine
• Boondi – pieces of deep-fried garbanzo batter

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