Fish & Chic

fishnchic

Although we opened our shop in 2016, fish and chips have been in our family for years.

We are firm believers that the best fish and chips should consist of good old, no nonsense natural ingredients: fish, potato and batter - that’s it!

We only source the finest British potatoes and cut them in house.

With us, you know exactly what you’re eating - simply tip top quality fish and chips.

http://www.fishnchic.co.uk

Fish Fish: Home

North Wales restaurant review: Enoch's Fish and Chips, Llandudno ...

Founded in 1969 by local fish merchant Arthur Enoch Hughes, Enoch’s Fish and Chips is nothing less than a Llandudno institution, with Danny White-Meir at the helm since 2006.

The menu has all the obvious chip shop delights with an array of fish, pie or sausage options but also has elaborate specials, sharing plates with a variety of different options.

My wife obviously goes for fish, cooked fresh to order, and we are pleased to report that Enoch’s was the first fish and chips shop in Wales who use the Marine Stewardship Council eco label - a globally recognized mark for seafood that can be traced back through every step of the supply chain from boat to plate.

The exceptional quality of Enoch’s fish and chips can be attributed to a top-secret batter recipe, quick frying techniques and high quality "heart healthy" oil.

My wife orders churros that arrive in Enoch’s-style paper with a pot of hot chocolate and Parisella’s award-winning Italian-inspired gelato ice cream made in Conwy .

Fish Market | Seafood Restaurant, Liverpool Street | D&D London

Parsons, London: a very English fish restaurant

Thai Food Strikes Out in a Fresh Direction at Fish Cheeks - The New ...

This may be true, but it gives the impression that Fish Cheeks is going to take you on a wild ride careening down the unmarked back roads of Thai cuisine.

And I wish every Thai restaurant could make fried chicken with shallot rings and a classic sweet red-chile dipping sauce that is as engaging as the appetizer version at Fish Cheeks.

If you’ve ever eaten a Thai seafood dish that was undermined by the shallow-pond flavor of farmed fish, you’ll understand why I hope the Suansilphongs keep using local bluefish.

The broth is mild on its own, but the spicy green nam jim sauce and the fresh bird’s-eye chiles liberally tossed over the top are exactly the kinds of aggressive partners that bluefish enjoys sparring with.

Bird’s-eye chiles also brought a pleasantly psychedelic level of heat to raw butterflied shrimp flash-marinated in fish sauce, lime and garlic.

Sexy Fish | Asian Restaurant, London Mayfair

Sexy Fish is an Asian restaurant and bar located on the corner of Berkeley Square, Mayfair serving Japanese-inspired sushi, sashimi, seafood, fish and meat cooked on a Robata grill.

The restaurant and bar are open seven days a week, with a resident DJ from Wednesday through Saturday.

A private dining space, The Coral Reef Room, is located on the lower ground floor and houses two of the largest live coral reef tanks in the world.

The bar, which is open until late, holds one of the world’s biggest Japanese whisky collections, as well as offering a drinks menu featuring both classic and inventive cocktails.

The Little Fish Market, Hove, restaurant review: delicately ... - London

I have been, pretty much without exception, consistently disappointed whenever I’ve eaten out in Brighton.

Don’t get me wrong – I’ve had some hugely entertaining lunches and dinners in Brighton; however, that’s largely been down to the company, not the food.

Meanwhile, 30-odd miles east along the coast in my home town, Hastings (population approximately 87,000, as opposed to Brighton’s 500,000+) it’s comparatively easy to find excellent cooking.

And it’s not as though Brighton doesn’t offer choice, ambition and easy access to great produce.

As soi-disant “London-on-Sea” it should be an outpost for all that is good and clever (as well as, of course – being Brighton – all that is currently most irritating and tediously hip) about the capital’s foodie culture.

Parsons, London: 'Food you can't forget' – restaurant review

Parsons is a small fish restaurant, recently opened by the team behind the wine-based bistro 10 Cases.

Other side dishes sound like dinner all by themselves: there are coarse-cut pork chipolatas, made on site and seasoned with handfuls of seaweed, to give them a ripe kick of umami.

By now I am making mental notes of those quick, casual lunches I could sneak off for here: perhaps the clam chowder with some potted shrimp croquettes on the side for less than £15; the pork and seaweed chipolatas with lobster mash for £17.50; a steak sandwich and Welsh rarebit for a tenner.

Westerns Laundry, the second venture from the team behind Primeur nearby in north London, is not solely a fish restaurant, but does lean more to sea than land.

Meanwhile, pasta restaurant Burro e Salvia in London’s East Dulwich has also gone.

Fish by José Andrés review: Tom Sietsema's favorite new D.C. ...

Fish by José Andrés (Excellent) The name tells you everything you need to know about the splashiest restaurant inside the MGM National Harbor casino.

My go-to destination within the wavy dining room is the Maryland Fry Bar, just five seats in front of a chef dedicated to a tasting menu that might highlight tuna tartare on a crisp shiso leaf, whole shrimp dipped in lemon salt and aioli-stuffed mussels.

Fish by José Andrés review: The area’s best seafood is now at MGM National Harbor José Andrés says he took one look at where MGM wanted him to plant a place to eat in its $1.4 billion National Harbor casino overlooking the Potomac River in Maryland and thought, “With these views?

At the Maryland Fry Bar within Fish, the courses can include a rich, crisp tempura avocado with smoked trout roe and seaweed seasoning.

(Jennifer Chase/For The Washington Post) The most exclusive real estate within Fish is the Maryland Fry Bar, a curved marble counter in the center of the restaurant, where a narrow glass shield is all that separates five lucky diners from a chef dedicated to their pleasure.