Making the best pub fish and chips

By Sheila McWattie

- Last updated on GMT

Related tags Chips Fish and chips

Fish and chips: easy to get wrong
Fish and chips: easy to get wrong
Sheila McWattie looks at ideas for driving sales of pub classic fish & chips including making better batter, top chips and running promotions.

Sheila McWattie looks at ideas for driving sales of a pub classic — fish & chips.

Sea change

Seafish, the UK authority on seafood, works across the industry to promote good-quality, sustainable seafood.

It encourages consumers to be more adventurous, pointing out that many have never tried anything apart from cod or haddock and are unaware of other similar species, saying: "Trying something different helps reduce pressure on more traditional species and varies the diet, as a huge variety of vitamins and minerals are found in different species. Local fish merchants can advise on regional preferences and suggest fish for customers to try — you're likely to find a whole host of palatable, sustainable fish that could be promoted at your business.

"In future, changing fish patterns could lead to changes in fish supplies at certain times of year, with higher market prices — so consider species such as sea bass, hake, pollock, coley and lemon sole." www.seafish.org

What a whopper

The Wensleydale Heifer, in West Witton, North Yorkshire, famous for its giant fish & chip-eating competition, now has even bigger fish to fry — chef/owner David Moss is aiming for the world record for the biggest fish & chips. Moss has plans to fry a 40lb fillet of halibut in the Heifer's Black Sheep beer batter, plus 60lb of hand-cut chips and a vat of mushy peas.

The current record was set by the Black Rose Restaurant in Boston, Massachusetts, USA, in March 2004, with chips weighing almost 44lb and the fish 34lb. Moss says: "The Heifer has always been renowned for quality fish & chips, so it seemed fitting to try to bring back the world record to England and Yorkshire. Entering the Guinness World Records competition also offers a great opportunity to raise money for local charities."

Ale and hearty

At Brighton's Royal Sovereign, chef E-J Scott takes pride in creating light batter with good ale. "We source locally whenever possible and often our fish is caught by our fishermen mates who drink in the pub. And locally-brewed Harveys ale makes excellent batter."

Winner of the fish & chips category in the Pub Chef of the Year Awards 2011, Justin Brown, of the Sun Inn, Dummer, near Basingstoke, Hampshire, favours local ale Alton's Pride from Hampshire's Triple fff brewery to make batter for his Cornish pollock, served with triple-cooked chips, crushed peas and a home-made tartare sauce (£12.95).

At the Punch Tavern, in the City of London, catering manager Dave Pocock is enthusiastic about using real ale such as Sharp's Doom Bar for the pub's eat-in and takeaway fish. "You can't afford to stand still," says Pocock. "Make sure you're ahead of the game by serving the freshest fish, and batter made with real ale."

Home comfort

Many pubs have responded positively to demand from regulars by introducing take-away fish & chips.

The Anchor at London's Bankside sets an example with its take-away fish & chips counter. The Armoury, in Wandsworth, south-west London, offers two pints to take home with its fish every Friday from 6pm to 9pm — book by phone or email.

The Five Bells at Colne Engaine, Essex, provides takeaways on Thursdays and Fridays from 5pm to 7pm, offering fish & chips, or scampi & chips with mushy peas. A gluten-free offer is available. Book in person or by phone. The Swan at Felsted, Essex, identified great demand, as the nearest fish & chip shop is more than a 15-minute drive away. Wet sales increased significantly when the Swan started offering takeaways every Friday from 4.30pm to 7pm, wrapping portions in traditional newspaper.

Free for all

During half-term, which coincided with this year's National Chip Week (21 to 27 February), TV chef Richard Phillips offered visitors to his Pearson's Arms pub in Whitstable, Kent, a free portion of his thrice-cooked chips. "Triple-frying delivers a chip that is extra fluffy inside, but is uniquely crisp outside," says Phillips, who has invested more than £100,000 refurbishing the seafront pub. All children accompanied by an adult ordering a main course during the school break received a complementary serving of chips.

Customers ordering their first pint or large glass of wine were also offered a free portion. The seaside pub features plenty of seafood, including 'Gads' beer-battered line-caught cod, big chips & tartare sauce (£14.95). www.pearsonsarmsbyrichardphillips.co.uk

Fighting chance

The Old Thatched Inn in Adstock, Buckinghamshire, recently launched its Friday Night Fish Fight in support of Channel 4's Big Fish Fight, championing sustainable sea fishing. On its Friday evening specials menu, the award-winning gastropub offers fish sourced fresh from Billingsgate's famous fish market.

Owner Andrew Judge's offer includes less commonly consumed but delicious species such as gurnard, dab and witch sole. Dishes include blackened gurnard with Cajun wedges & coriander crème fraîche, and deep-fried witch sole with tempura sweet potato & pickled mussel dressing.

Judge says: "Our industry has a responsibility to ensure that wastage and abuse of sea life is minimised. We enjoy cooking these fish into high-quality dishes that stay true to our passion for delivering an excellent dining experience."

Finger-lickin' good

Home-made paprika & Cajun spiced fishfinger bap with chips (£7) is typical of the attention paid to providing innovative dishes at the Sun & Doves, a community hub in multicultural Camberwell, south-east London. All are available to take away at this friendly pub, specialising in offering good-value food as well as a great range of events such as free films.

Brighton's Royal Sovereign caters well for the seaside crowds, with jumbo baked pollock fingers, minted mushy peas, caper tartare & hand-cut chips providing a satisfying plateful (£9). Moby Dick's Pub & Eating Place in Weymouth, Dorset, offers a fishfinger sandwich with lettuce & Heinz salad cream in a bun (£3.95).

To satisfy younger customers, Sainsbury's Little Ones baby and toddler website recommends fish recipes such as a posh fishfinger sandwich with sweet potato chips. www3.sainsburys.co.uk/littleones/recipes

Stay local

Anglian Country Inns' director of food Harry Kodagoda's winning fish & chips dish at the MA's Great British Pub Food Awards 2010 comprised cod loin from local waters, coated in beer batter, served with fresh pea purée infused with truffle oil, and chunky Maris Piper chips. Kodagoda's classic fish & chips can be found on the menu at the Fox at Willian, Hertfordshire, and the White Horse in Brancaster Staithe, Norfolk.

He also serves up fish & chips in a more child-friendly format at the Jolly Sailors, also in Brancaster Staithe. Kodagoda says: "The texture and flavour have to be just right — as appealing as chip shop fish & chips without being greasy or too heavy. We source locally, and our cod is freshly caught in coastal waters by Brixham's Channel Fisheries."

Children's choice

Moby Dick's Pub & Eating Place was founded in Weymouth on April Fool's Day 2009. But its founders are serious about recreating the great British institution of fish & chips by the seaside, and the range of quality meals is vast. Its Mini Moby menu includes a mini-cone of paper designed as a newspaper, full of fish & chips and garden peas (£4.95).

Owner Iain Turnbull says: "Local families, as well as tourists, love coming to our pub. We attracted young customers from the start by launching a menu-design competition for local schoolchildren. Each dish is named after a character, such as Moby the Whale for fish & chips."

At Adstock's Old Thatched Inn, young fish fans tuck into mini dab goujons, basil mayonnaise, hand-cut chips and pea-shoot salad (£5.95).

Better batter

Fans of award-winning East Midlands fish & ch

Related topics Menu Ideas

Property of the week

Follow us

Pub Trade Guides

View more