Fish and chips has been sold on London’s streets since the 1860s, when a Jewish immigrant named Joseph Malin opened what is generally credited as the world’s first chip shop in Bow. Today, London has hundreds of chippies ranging from the sublime to the deeply mediocre. Here’s where the standard is reliably high.
What Makes a Perfect Fish and Chips
The fish — usually cod or haddock — should be moist, fresh, and enclosed in a light, crisp batter that shatters rather than flexes. The chips should be thick, fluffy inside, golden outside. Both should arrive piping hot. Vinegar, salt and mushy peas are mandatory accompaniments. Ketchup is tolerated. Tartar sauce is the sign of a good establishment.
Where to Eat
The Golden Hind in Marylebone has been frying since 1914. Toff’s in Muswell Hill is a north London institution. Rock & Sole Plaice in Covent Garden is the best option in central London. For an authentic experience, eat it wrapped in paper on a riverside bench.
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