The Fryer's Delight serve a variety of fish and chip meals as well as sausages, burgers and fishcakes. Catering for vegetarians is also available.
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Venue Details & Map
The Fryer's Delight
19 Theobald's RoadHolbornLondonWC1X 8SL
- +44 (0)20 7405 4114
- Public transport:
- Holborn, Underground
I think I may not be a fish and chips kind of guy. I've always found it a tad bland, but thought going to a well-regarded fish shop would change my mind. Unfortunately it didn't. While advertised as a take-away place, Fryer's Delight also has 5 booths of seating and table service. I had the haddock and chips. It was crispy and a huge single piece of fish. Tartar sauce is extra and is just...more
Not bad! After being in London for a few days already eyeing different places that served fish & chips, I found this to be a satisfactory place to order it, given its location and price. While it was just a tad on the greasy side, I still liked it. I ordered the cod and it came with with a very large portion of piping hot chips.more
I decided to try this place again. The more London gentrifies and the fancier it becomes, the more I want parts of its crumbled, bedraggled past to remain and keep it all a bit real. Nothing has changed inside Fryer's Delight in the two and a half years since I set foot in here. Which is no surprise as it might not have changed since before I was born. The only thing that needed to change for...more
The best chippy in London. Ask for the fish skinned, a cup of tea on the side and a can of shandy for backup. Some mushies too.
Everything is traditional. It's like walking into a tasty timewarp. Every time I'm in London I make a point of going in here.
I believe this is what you'd call a right and proper "chippy." There's no bullshit here but that's exactly why you end up trusting or at least buying into it...
There are about four red laminate booths, tiled floors, and a menu that has probably been the same since they opened (adjusted for inflation?). The waitress plunks down plate (or platter... certainly big enough to call it that)...more