The best fish and chips in Singapore

For classic British pub fare, it’s a no-brainer: head over to Lad & Dad in Tanjong Pagar. They’re known for their hearty grub – there aren’t any fancy-schmancy airs over at this humble pub and they’ve got an endless list of craft beers to match. Though a pint of a crisp Pilsner Urquell goes best with the grub. On to the fish and chips (from $18), it comes as beer-battered Atlantic haddock, with a serve of thick-cut chips. When cutting in, make sure to have a smear of the gherkin tartare, a hefty spoonful of the mushy peas, and a splash of malt vinegar.

It’s a restaurant with Marco Pierre White’s name on it – you can be sure that The English House is one to impress. Straying away from the label of “fine-dining” though, this quintessential British restaurant along Mohamed Sultan Road still makes for an elegant space for a memorable meal out. Try the Beer Battered Wild Cod ($50) that’s served with triple-cooked chips and a tartare sauce.

Fat Prince isn't the first place you'd think of when it comes to the British staple. Though it really should. Here, the unassuming slab of battered cod ($30/100g) sports a perfectly crispy crust encasing flaky melt-in-your-mouth meat that eats well on its own – a great testament to head chef Simon Bell's craft. On the side, don't expect the usual fried spuds and mushy peas. The modern Mediterranean restaurant will have none of that. Instead, inventive accompaniments of fiery Marash chilli and za’atar-laced cabbage help elevate the dish into higher echelons. This ain't no hook, line and sinker y'all.

While Changi Road isn’t the immediate go-to spot for a hearty meal of fish and chips, neighbourhood pub Pig N Whistle has a cult following for its lineup of natural beers, ales, stouts and ciders that are imported directly from the UK. The Hoki N Chips ($19.90) is coated in a secret beer batter recipe for ultimate crispiness, all the while making sure that the wild hoki is fresh – ideally, this works best deep-fried for a slightly sweet, flaky fish.

Molly Malone’s is Singapore’s very first Irish Pub, dating back to 1995, and it’s become a favoured tradition to swig back a pint of Guinness here. Now, make sure you pair it with Molly’s Famous Fish & Chips ($18). It’s a simple white fish fillet, but when coated with batter and deep-fried to a delectable golden brown, it becomes one of the more satisfying meals. Add on mushy peas with bacon for $3 or upgrade to haddock for $4. It comes served with chips, fresh lemon and tartare sauce. 

This long-standing fish and chips joint at Balmoral Plaza is a true classic. The fish and chips start from $23 for a dory fillet, but you can also choose from more premium fish fillets such as the halibut ($29), cod (from $23.50), and haddock (from $23.50). Even the wholetail Whitby scampi ($29) is a crowd favourite for the golden breaded scampi that’s served alongside crunchy pink coleslaw.  

This pub along Boat Quay is named after the UK’s first postal stamp, The Penny Black. Back in the day, these black-and-white stamps cost just a penny – the equivalent of around 25 pence today. When a restaurant warns you that there might be fish bones in a classic fish and chips though, you know that it’ll be a sure-fire winner. Here, it's a freshly filleted red snapper that’s battered in ale – it’s then precisely deep-fried at 290°C for a light crisp. This comes with a homemade tartare sauce and mushy peas. 

For a fresh serve of seafood, there’s none other than Greenwood Fish Market. It’s an oldie, but still a goodie here, with a house fish and chips ($21.95) that makes the most of a top-grade catfish fillet. Otherwise, you can opt for a fish fillet of your choice – with the likes of red snapper, grouper, Atlantic salmon, barramundi, and plenty more – simply ask for it to be battered and fried.  

This restaurant in Shaw Centre might be known for their fried fish soup, but they also do a mean serve of fish and chips ($15.90). Their rendition is breaded, rather than battered, with salad and chips on the side. Don’t expect anything too fancy though – it’s more of an old-school establishment, but it’s still well-respected for its classic steakhouse lineup.