Restaurants

By Guy Dimond

Chippys can be variable, but experience counts for a lot. Fisher’s, frying since 1982, certainly seem to have hit their stride. A lot of Fisher’s customers choose to eat takeaway, because the dining area’s small. But if you do choose to eat in, you can fully appreciate the crisp batter encasing the market-fresh fish, and the perfectly dry golden chips straight from the fryer. The mushy peas – correctly made from dried marrowfat peas (ie fully mature peas) with no added colouring or sweetener – are also exemplary, and even the tartare sauce is own-made.

Portions are huge, with most plates of fish and chips costing around a tenner, so you’re unlikely to need any side orders – or starters or desserts for that matter. The fish can be steamed or breaded as well as fried in batter, and salad’s an alternative to the chips. Fisher’s is also licensed, with a few decent wines in the £12-£20 range.

Time Out London Issue 2025: June 11-17 2009