![]() Where: 6-8 Hanbury Street, E1 6QR 30 Hawley Crescent, NW1 8NP 55-59 Old Compton Street, W1T 1DB Golden Hind Arriving fresh from Billingsgate, the fish is filleted on site, with everything from staples like cod and haddock to jellied eels on offer. This means that it’s easier than ever to try some of Poppie’s legendary fish and chips. What: After the flagship Spitalfields outpost of Poppie’s became so popular that it was struggling to cope with the crowds, the decision was made to open two new branches in Camden and Soho. Where: 89 Marylebone High Street, W1U 4QW 2-4 Catherine Street, WC2B 5JY 7-9 Swallow Street, W1B 4DE Poppie's Fish and Chips Opt for a classic cod or try something a little different with monkfish. Boasting an on-site fishmonger at each branch, customers at FishWorks are able to pick their fish from the counter and enjoy it just the way they like it. What: With sites in Marylebone, Covent Garden, and Piccadilly, FishWorks is renowned for being the place to go for some of the freshest seafood in London and that extends to its fantastic fish and chips. We’ve put together a guide below to ultimate fish and chips spots, so that you don’t end up with oily batter and overcooked fish. If you’re wondering where to go for a brilliant fish supper in London, you’ve come to the right place. From traditional chippies to restaurants serving their own takes on fish and chips, the Capital certainly isn’t short of places to get your fix. Even the choice of fish is a divisive matter the majority of vendors will use cod and haddock but other variations of white fish include pollock, hake or coley, plaice, skate, and in Ireland ray is a particularly popular option.Ī lot of people would argue that the best fish and chips in the UK is found on the coast but London also has plenty of brilliant spots which serve commendable versions of the national dish. ![]() Too much and it’s greasy, too little and we feel cheated. Proportions are a contentious issue too– not just the quantity of chips in your paper parcel – we’re talking the ratio of batter to fish. The batter needs to be perfectly crisp and not oily, the fish moist and flaky, and the chips thick cut but crispy round the edges. ![]() There’s a lot more to mastering the art of the perfect fish and chips than meets the eye, and if you’ve had your fair share, you’ll be aware there’s plenty that can go wrong.
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