This is the way to enjoy the British summertime. Battered fish and salt-and-vinegar-seasoned chips have been a staple for hundreds of years, best paired with stinging seaside winds and spray. Wherever you are in the UK, there will always be a handful of chippies vying for your order. Here are some of the best seaside establishments, giving you decades-crafted favourites, and some newer twists on tradition.
Anstruther Fish Bar – Fife, Scotland
“My heart belongs to Anstruther Fish Bar,” said Gordon Thomson in The Telegraph. Edinburgh has “salt and sauce”, a “piquant brown-sauce-and-vinegar combo”, and in Glasgow, the “mighty ‘fish supper’ reigns”, but fish on the east coast of Scotland is something else. Once you’ve navigated the queue under the “watchful eye of the mannequin fisherman”, you settle down into an “old-school caff table”. Last time I was there, I had haddock, with the “most incredible chips – perfectly crisp and yet fluffy inside – and mushy peas, all washed down with white wine and a craft beer”. Truly “award-winning fare”.
anstrutherfishbar.co.uk
Aldeburgh Fish & Chips – Aldeburgh, Suffolk
“The Cooney family and their faithful tribe of fryers have been frying in beef dripping on Aldeburgh High Street since 1967,” said Chris Haslam in The Times. There are actually two spots on the high street to pick up your supper, and you’ll get the “same shatteringly crispy battered fish” at both. Above the second location, the Golden Galleon, there’s a small dining space, but Aldeburgh’s “windswept sand and shingle beach is an unbeatable picnic spot”. I’ve even known a seal to have “bobbed along to say hello”.
aldeburghfishandchips.co.uk
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Whelan’s Fish and Chips – Lytham St Annes, Lancashire
Whelan’s has been visited by some esteemed figures in the culinary world – such as Gordon Ramsay and Rick Stein – and yet it primarily “remains a favourite with the locals”, said Delicious. It was established in 1937, and “since it started, not much has changed and for all the right reasons”. They source fish from “sustainable stocks, they use local produce (wherever possible)” and you are always looked after by “welcoming” staff. Of course, you can’t go wrong with something traditional, but keep your eyes peeled for one of the “gourmet fishcakes which often feature as a daily special”.
whelansfishandchips.co.uk
Ainsworth’s – Bridge Street, Caernarfon, Gwynedd
Now this is a “treasure trove of a place”, said Joanna Whitehead in The i Paper. Naturally, “no two chippies are the same”, and each place is “dazzling with individuality”: a “gratifying phenomenon in a homogenised world of chain eateries”. It is hard to beat cradling a “box of their glowing offering under your arm” and heading “to the waterfront to eat between bay and castle”.
ainsworthscaernarfon.co.uk
The Rockfish – Dartmouth, Devon
If you need convincing, look no further than celebrated chef Mitch Tonks’ “65 awards”, said Food and Travel Magazine. “Set overlooking the bucolic River Dart with its fishing boats meandering up and down with the ebb and flow of the tide, you can almost taste how good The Rockfish’s wares are going to be before they arrive.” In winter, the restaurant’s log burner is the perfect antidote to “long yomps across the moors”. There are a few West Country change-ups from your classic chippy menu: the “South Coast calamari with aïoli” and a “South Devon crab roll, served with pickled cucumber, Marie Rose sauce and lashings of sweet white crab meat” are fan-favourites.
therockfish.co.uk
