Agree with roo860, scalloped potatoes, are battered "sliced crosswise" potatoes covered in batter and deep fried. Still prevalent in New Zealand.
Beef Tallow known as "Drippping" was always the preferred choice for the frying medium back in the day.
Keeping this medium clean for multiple re-use was an exercise in itself and does come at a cost, most modern day chippies will use a "Vegetable Type oils, ie Canola etc..." and then discard within a week when the breakdown occurs through the continuous reheahting.
I managed the very first "Fish and Chip" shop in Saudi Arabia back in the 1980's serving about 200+ portions per day.
I was always at times, chief cook, waiter and bottle-washer when hat was required.
Hat off and praise to the "Chippy at the Gate".
Didn't see bags of scratchings for the poor or takeaway.