Fish and Chips

Fish and chips

This culinary gem is generally agreed to have emanated from the British Isles, although it is thought by some that Portugal ought to be credited (through the idea that the dish was brought into England by Portuguese settlers). The dish is deceptively simple in that it is white-fleshed fish fillets coated in batter and deep fried. The accompaniment is thick-cut deep fried potatoes chips. It fact, both the elements of fish and chips are difficult to produce perfectly (although "perfection" is a personal definition).

For the battered fish, the fish is typically cod or haddock in the UK (see illustrations below). These are relatively big fish from which decent sized fillets can be cut (preferably skinned - some critics decry fillets with the skin left on). The fillet also has to be be sufficiently thick. When properly chosen, these fillets when deep fried with a batter coat remain moist and the cod or haddock flesh easily separates into thick flakes. The the batter coat itself has to be light, crispy, and not oily. I often wonder why the Japanese tempura method is not added to the fish and chips methodology to give it a new dimension of crispiness.

The thick-cut chips when not properly done can also be a source of major disappointment. Double or triple deep frying seems to be the key to obtaining good fried chips. I do find that in general, chips in British fish and chips outlets (use the term "fish supper" in Edinburgh) to be disappointingly limp and soggy. Maybe this is how it is meant to be and it suits local tastes. I prefer Aussie style chips which are usually crispy on the the outside and fluffy inside.

A place which only fries to order is always going to be better than one which has supply of pre-fried items waiting in a food warmer. However, it may well be that a very popular outlet makes a reserve to cater for periods of high demand but this will be fine because the product will be moving quickly and not hang around in the food warmer.

Fish and chips is normally served with nothing more elaborate than only a dressing of salt and vinegar (or lemon), applied to taste. Tartare sauce is more uppity. I don't like my fish and chips mucked around with or done up modern. I'll have it traditional style all the time.

Here are some fish and chips which I have encountered around the place (with a disclaimer that since the places were patronized over a period of time, quality and other aspects of the outlets referred to may have changed):

Dine-in Thick-cut fillet; chips nicely done; 7/10	The Wellington, 351 The Strand London, Greater London, WC2R 0HS https://bit.ly/3IL6rCf
Dine-in at Thin slices of fish (variety unknown); chips were of the crinkle-cut frozen type. A Malaysian approximation and adequate given the location. One can guess the location when chilli sauce is provided as a condiment; 5/10	Tom's Restaurant, 82, Jalan Padungan, Kuching, Sarawak (Original location in 2007)
Take-away Thick-cut Haddock (I also tried the cod) with crispy batter which had kept the fillet moist; chips were of the soggy rendition; lovely overall; 8.5/10 I patronized the place two more times within a week but unfortunately at the fourth try the following week, I found that it had closed for a month for the summer holidays.	Saltwater 169, Bruntsfield Place, Edinburgh EH10 4DG https://saltwaterfishbar.com/
Dine-in Cheffy-style fish and chips but good nevertheless. The fillet was thick, flakey and succulent. Although not chips but rather wedges, the potato was enjoyable; 8/10	The Neighbourhood Kitchen and Bar, The Bruntsfield Hotel, 69, Bruntsfield Place, Edinburgh EH10 4HH https://www.thebruntsfield.co.uk/the-neighbourhood-kitchen-and-bar
Take-away from the Spitalfields outlet Rather small fillet and thus not as succulent as those served at other places; typical soggy chips; despite this brand being an award winner, the meal was just adequate; 6/10	Poppies Fish and Chips, 6 - 8 Hanbury Street, London E1 6QR https://poppiesfishandchips.co.uk/
Dine in An adequate rendition of this dish; fillet was on the thin side and therefore not as succulent as it could be. The chips were better than average; 6/10	The Bridge House Bar and Restaurant, 218, Tower Bridge Road, Bermondsey, London SE1 2UP Passing by on 09 July 22, I noticed that this establishment has become "The Raven Tower Bridge" at the same address and thus, the menu may not be the same. However, fish and chips is a standard in most pubs.
Dine in Nice crispy batter with limp chips. A fine meal except that the fish fillet was more than just moist - it was oozing water. This may be a sign that frozen fish was used; 7/10	The Golden Chippy, 62, Greenwich High Road, Deptford Greenwich, London SE10 8LF https://www.thegoldenchippy.co.uk/
Take-away Very crispy batter casing flakey and reasonably moist fillets given that they were pre-fried and in held in a food warmer; acceptable chips; a very busy venue and so the quality of the food and service rendered can be variable; 7/10	Nicholas Seafood Traders at the Old Sydney Fish Market, Corner Pyrmont Bridge Rd and Bank St, Pyrmont NSW 2009
Take-away Nice thick-cut fillets (variety of fish unknown); moist and succulent; flakey; chips were almost perfect - crispy on the outside and fluffy inside; 9.5/10	Broadway Seafoods, 130, Broadway, Crawley WA 6009, Western Australia
Takeaway I had battered barramundi which was something I don't often order. But it was moist if not a bit on the thinner side (of a slice - I prefer thick cuts). The batter was oily. The chips were of decent quality. Had to wait for some 15 minutes. The order was fried fresh to order rather than pre-fried and waiting in a food warmer. Comparably on the pricey side although their harbour side location would command a higher rental for sure; 7/10	Levendi Fish and Chippery, 81 Cliff Road, Wollongong NSW 2500
Takeaway Seems to be always busy with a steady flow of customers at dinner time. Serves were fried to order. The batter was crispy of the exterior but undercooked on the inside (next to the fish) and one could taste/feel the mushiness of white batter. The batter was also oily (see the oil soaked onto the container from the batter). The fish was thick and flakey and moist enough. The chips were of a good standard but of the shorter variety (longer chips would be good); 6.5/10	Fat Fish, 109, Johnston St. Annandale, NSW 2038

Haddock (Melanogrammus aeglefinus)

Atlantic Cod (Gadus morhua)

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24 August 2026

Created by Clem Kuek