Fish and chips is far more than just a simple dish: it’s an icon of British gastronomic culture, a symbol of London as instantly recognisable as the Big Ben or the Tower Bridge.
You’ll find this dish in virtually every corner of the capital, whether in traditional fish and chip shops known as chippies, or in pubs and traditional restaurants.
But not all fish and chips are created equal. Our selection guides you through the city’s finest establishments, where century-old tradition merges with culinary innovation, where fresh fish meets perfectly crispy batter and where every bite tells a story of passion and gastronomic expertise.
Fish and chips is a delightful combination of battered and deep-fried fish served with crispy chips.
Traditional preparation typically uses cod, though you’ll find variations with haddock or plaice. The batter can be prepared in various ways: from the basic recipe of water and flour, to more elaborate versions that include bicarbonate of soda for a lighter texture, or cold beer for extra crispness.
The chips that accompany the fish are characteristically cut thick, a technique that allows them to absorb less oil during frying. The dish is traditionally served with a distinctive puree of boiled peas (mushy peas) and comes with various condiments to choose from: a slice of lemon, tartare sauce, salt and vinegar – the staff will usually ask your preferences for these.
It’s interesting to note that fish and chips isn’t as calorie-heavy as you might think: it actually contains fewer calories than a typical fast-food burger and chips meal!
With locations in Spitalfields, Camden, Soho and Notting Hill, Poppies is a genuine London institution. Pat “Pop” Newman, the owner, began serving fish and chips back in 1952, when he was just 11 years old.
Years later, Pat decided to open his own fish and chip restaurant, Poppies itself. Following its great success, another Poppies opened in Camden Town. Like the original, this venue is decorated in 1950s style, complete with a jukebox, walls lined with framed posters, touches of aquamarine here and there, and staff uniforms with decidedly retro appeal. Meals are accompanied by a soundtrack of swinging music.
Poppies’ fish and chips is truly mouth-watering, prepared according to the finest East End tradition. The fresh fish, sourced from a small local supplier using sustainable fishing methods, is encased in a crispy golden crust and served with Poppies’ special chips, golden and crunchy.
With locations in Stoke Newington, Hackney and Islington, Sutton & Sons combines being both a fishmonger’s and an excellent family-run restaurant that has brilliantly merged tradition with modernity.
Opened in 1998, the venue is simple and welcoming, with white walls, a long counter running the length of one entire wall, and spacious light wooden tables with benches. The menu follows the traditional fish and chip shop format, with some additions, featuring both battered and fried fillets of cod, haddock and scampi, accompanied by crispy chips, as well as grilled fish, always served with chips or vegetables. When dining here, remember to leave room for pudding – the desserts are absolutely wonderful.
The other two locations are found in Islington and Hackney Central.
In the heart of Muswell Hill, Toff’s represents the pinnacle of fish and chips in North London. This venue’s story began in 1988, when Andreas Ttoffali transformed a modest fishmonger’s into a multi-award-winning gastronomic institution. Today, under the expert management of Giga Georgiou and his son Christopher, the restaurant maintains the family tradition with the same passion as its origins.
Toff’s’ defining characteristic is its meticulous attention to fish quality, with fresh deliveries arriving daily from British ports. Their refined batter, prepared according to a secret recipe and fried in pure groundnut oil, creates a golden, crispy coating that keeps the fish succulent and tender inside.
The menu is a celebration of seafood specialities: from butterfly prawns, prepared with a light coating that highlights their sweet flavour, to halibut with its firm white flesh, alongside homemade fish cakes and premium sole. The welcoming atmosphere and courteous service complete the experience, making each visit memorable.
The Golden Hind, located in Marylebone and named after a famous 16th-century English galleon, is the fish and chip restaurant par excellence, operating in London for over 100 years.
Open since 1914, this characterful restaurant retains all the simplicity of its origins, with cream-coloured frontage, white walls lit by discreet lighting, peppered with framed photographs, and small dark wooden tables; even the extension added for the centenary maintains the same elegant simplicity.
Londoners and tourists alike agree that The Golden Hind’s fish and chips rank among the best in the city, as evidenced by the ever-present queue of diners awaiting service: the fish, sourced from Grimsby Market, is served fried or steamed, accompanied by delicious golden chips.
In the heart of Bloomsbury, The Fryer’s Delight has earned a legendary reputation in London’s gastronomic landscape. This award-winning establishment, whose notable fans include chef Jamie Oliver, embodies the very essence of perfect British fish and chips.
Founded by Italian brothers Giovanni and Giuseppe Ferdenzi, the restaurant has successfully merged Italian culinary tradition with British heritage, creating a unique gastronomic experience. The interiors, characterised by wood panelling and an authentic retro atmosphere, transport diners on a journey through time, whilst the inviting aroma of fried fish fills the air.
The venue’s standout feature is its exclusive use of organic oil for frying, a choice that imparts a cleaner, more natural flavour to the dishes. Cod, the undisputed star of the menu, arrives fresh every morning and is prepared using traditional techniques that preserve its succulence. Its popularity amongst London taxi drivers, renowned for their knowledge of the city’s best eating establishments, stands as further testament to the venue’s consistent quality.
Since 1871, Rock and Sole Plaice has represented a piece of gastronomic history in the heart of Covent Garden. This historic venue is not merely a restaurant, but a true monument to British resilience: during the Second World War, its basement served as a meeting point for community volunteers planning food distribution.
The venue’s family tradition stretches back to the era when the Fenner sisters lived above the shop, and it was thanks to Mary Goody‘s influence that the establishment reached new standards of excellence. Today, Rock and Sole Plaice preserves this historical legacy, serving dishes that combine tradition with quality.
The menu’s crowning glory is the cod fillet, though the range of offerings also includes squid prepared according to traditional recipes and delicate lemon sole. The interiors, which retain original 19th-century furnishings, create a unique atmosphere that transports diners back in time, as they savour some of the capital’s finest fish and chips.
In the refined neighbourhood of Belsize Park, Oliver’s distinguishes itself through its distinctive approach to traditional fish and chips. The venue, characterised by distinctive olive-green tiles and outdoor tables perfect for summer days, was founded by Mario Budwig with the aim of bringing a breath of fresh air to British culinary tradition.
The restaurant’s interior, with its chalkboards announcing the day’s specials and black and white photographs adorning the walls, creates an intimate and welcoming atmosphere. A particularly appreciated feature is the Wednesday offering of gluten-free fish and chips, allowing coeliac diners to enjoy this iconic dish.
The kitchen, led by chefs with over thirty years’ experience, offers a menu that skillfully blends British tradition with Mediterranean influences. Beyond classics such as haddock, tuna and sea bass fillets, always prepared with the freshest fish, Oliver’s distinguishes itself through unique specialities such as the famous battered and fried Mars bar for dessert, an indulgent conclusion to the meal that has become almost legendary amongst regular patrons. Modest prices combined with exceptional quality have made this venue one of the most appreciated options for those seeking excellent value for money in the capital.
Strategically positioned between Clerkenwell and Shoreditch, Fish Central represents a gastronomic bridge between British tradition and Mediterranean influences. Winner of the prestigious BBC Food & Farming Awards 2023, this family-run restaurant has maintained the standards of excellence that made it famous since 1968.
The venue’s philosophy centres on the daily selection of the freshest available fish, which is then prepared using traditional techniques refined over more than fifty years of operation. The menu is a celebration of maritime flavours: the plaice, wrapped in golden, crispy batter, retains its delicate character; the roasted cod, served with traditional mushy peas, is a perfect example of how a simple dish becomes extraordinary when prepared with mastery.
The carefully selected wine list offers perfect pairings for every dish, from fresh, mineral-driven sparkling wines ideal with fried foods, to structured whites that accompany more elaborate dishes. The restaurant’s ambiance, professional yet welcoming, reflects the seriousness with which every dish is approached, whilst attentive and knowledgeable service completes an elevated gastronomic experience.
Located in one of London’s most vibrant areas, The Seashell of Lisson Grove has become a beacon for lovers of quality fried fish. The venue, characterised by an elegant dining room with a marble counter and polished tiles, has attracted prestigious clientele over the years, drawing celebrities of the calibre of Ed Sheeran and Michelin-starred chef Yoshihiro Murata.
What makes this family-run restaurant unique is its ability to innovate whilst maintaining strong roots in tradition. Their renowned tartare sauce, prepared according to a recipe passed down through generations, has become legendary.
A distinguishing feature of The Seashell is the choice between different batters: alongside the classic version, they offer alternatives such as matzo or panko, making the venue accessible to those seeking options beyond traditional fish and chips. The private dining room, a jewel capable of accommodating up to 16 guests, offers an intimate and refined setting for special occasions. The menu ranges from the classic prawn cocktail to cod popcorn, through to grilled octopus, prepared with expertise by their experienced chefs.
In the vibrant neighbourhood of Brixton Hill, Fish Lounge stands as an authentic institution of South London. For 45 years, owner Gus Mustafa has run this establishment with a simple yet effective philosophy: superior ingredient quality is the secret to every outstanding dish. This dedication to freshness and quality has transformed a modest fish and chips shop into one of the capital’s most celebrated restaurants, drawing celebrities such as rapper 21 Savage, who has become a regular. The Fish Lounge’s atmosphere perfectly captures the neighbourhood’s character: warm, welcoming and unpretentious, yet with food quality that speaks for itself. The menu pays tribute to the British tradition of fried fish: haddock, fried in a feather-light batter, melts in the mouth whilst retaining its delicate flavour; whole scampi, one of the house specialities, are renowned for their sweetness and freshness; cod roe, prepared according to traditional recipes, represents a true delight for connoisseurs. The mastery of frying, combined with carefully selected oils and precise temperature control, ensures every dish leaves the kitchen perfectly golden and crispy.Fish Lounge
1099 Brixton Hill, London SW2 1AA, UK
Illuminated by eye-catching neon signs and characterised by gleaming white tiles, Golden Union Fish Bar in the heart of Soho represents a perfect blend of vintage aesthetics and contemporary cooking. Since its opening in 2008, this restaurant has served countless customers, building a solid reputation through its commitment to sustainability and the welcoming atmosphere that defines it.
The thoughtfully designed space fuses retro elements with modern touches, creating an environment that respects tradition whilst looking to the future.
The menu is an innovative tribute to tradition: their fish buttie, a substantial sandwich filled with fried fish, has quickly become a must-try in the area. For those seeking modern alternatives, the restaurant also offers a selection of creative and delicious vegan options, demonstrating a remarkable ability to adapt to contemporary tastes without sacrificing the authentic flavour that made the place famous.
In one of London’s most exclusive areas, The Mayfair Chippy has redefined fish and chips as a high-end gastronomic experience, earning an AA Rosette and a recommendation in the Michelin Guide. The restaurant’s interior design pays homage to the tradition of retro fishmongers with its distinctive chequerboard floors, whilst maritime-themed artwork and soft lighting create a sophisticated yet welcoming atmosphere.
The restaurant’s philosophy is based on a sustainable approach to dining, demonstrating that tradition and environmental responsibility can coexist harmoniously. The menu is a journey through the best of British seafood gastronomy: from fresh oysters served with red wine vinegar and shallots, to local crab prepared in various ways, to mussels steamed in white wine.
Their house-made curry sauce has become legendary, as have innovative vegan options featuring nori seaweed, sriracha mayonnaise and the exclusive “Mayfair slaw”. The jewel in the crown remains the fish and chips, also available with alcohol-free and gluten-free batter, always wrapped in the characteristic hot greaseproof paper that preserves its crispness.
In the heart of Bloomsbury, North Sea Fish Restaurant is a true London institution that has delighted customers with some of the capital’s finest fish and chips since 1977. The Panteli family, which has run the restaurant for three generations, has preserved the quality and tradition values that made this establishment famous.
The restaurant’s interior, with its characteristic wooden tables and maritime photographs on the walls, recreates the authentic atmosphere of a classic British fishmonger. Large windows flood the space with light, where the inviting aroma of fried fish mingles with the cheerful chatter of diners.
The menu is a triumph of seafood flavours: their renowned fried cod is served in generous portions, wrapped in a light and crispy batter that brings out its delicate flavour. Among the house specialities are giant scampi and sole, always accompanied by the iconic triple-cooked chips that have contributed to the restaurant’s reputation. House-made tartar sauce and traditional mushy peas complete a gastronomic experience that remains true to the roots of British cuisine.
Located in the picturesque Covent Garden, Marquess of Anglesey Pub combines the tradition of the British pub with culinary excellence in fish and chips. This historic establishment, dating back to 1898, has maintained its original Victorian charm thanks to decorative ceilings and characteristic mahogany panels that line the walls.
The kitchen, led by chef James Harrison, has managed to reinvent the classic fish and chips whilst maintaining a deep respect for tradition. Fish is delivered daily from Billingsgate Market, guaranteeing impeccable freshness. The batter is prepared according to a secret recipe passed down through generations, which includes a special blend of local craft beer.
The menu’s specialities include the renowned ale-battered fish and chips, where the cod is wrapped in batter enriched with dark local beer, and the surprising fish pie made with three types of fish. The pub is also famous for its carefully curated selection of craft beers chosen to complement the dishes. The pub’s welcoming atmosphere, combined with culinary excellence, makes this establishment a must-visit for lovers of traditional fish and chips.
In the following map you can see the location of the main places of interest mentioned in this article.
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