WE can teach Warrington a thing or two about fish and chips.”

That is the fighting talk of Dino Papadamous, manager of Papa’s in School Brow, which is one of six chippies in the north west shortlisted for the regional title in the National Fish & Chip Awards.

The Papa’s team are hoping to batter the competition in October and if they win the accolade they have the chance to become the overall winner at a ceremony at the Lancaster London Hotel on January 20.

Dino said: “We’re massively proud as Warrington is such a big area with so many fish and chip shops and it’s our first year in the town.

“It’s one thing to have a queue out of the door but it’s something else to be recognised by experts as well.”

If Papa’s proves it is the first authority on fish at the regional awards then it will give a presentation for industry experts and two staff members will be invited to a study trip on sustainable fishing in Norway.

Papa’s was shortlisted after being judged by Seafish, the authority on seafood, and a mystery diner.

Dino added: “We serve so many customers that we had no idea who the mystery diner was.

“It kept us on our toes but we pride ourselves on great service for everyone anyway.

“I think the secret to success is using local produce and the freshest ingredients. We don’t believe in smaller portions.”

Papa’s is used to serving queues of hungry Warrington residents and workers.

But the takeaway and restaurant has also proved it has bigger fish to fry after being scored highly by Seafish for product quality, sustainable sourcing, marketing and customer service.

The first branch of Papa’s was opened by Dino’s dad, Syd, in 1966 in Maidstone, Kent. There are now 10 fish and chip shops with the Warrington Papa’s opening in October 2013.

Dino said: “We’d like to thank customers. We always knew we served great fish and chips but it’s good to have the recognition and it’s good to be representing Warrington.”

If Papa’s goes all the way to be named ‘Independent Takeaway Fish and Chip Shop of the Year’, Dino plans to offer a 1p fish and chips day for customers and take staff to Alton Towers.

Dino’s top three tips for the perfect fish and chips

1. Make sure the chips are made from locally sourced potatoes
2. Use sustainable fish cooked in our secret batter
3. Always complement with salt, vinegar and mushy peas