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
Not a bad chippy, just a little bit pricey for what is was. At just under 9 pounds, I got cod, chips and mushy peas. The fish was a little disappointing as it was made up of lots of batter and not too much cod. The chips had quite a few ends in there. The best thing was the mushy peas. Absolutely delicious.
All in all, not a bad place to visit and my lowish score is probably a result of...more
Portions are huge. Tried mushy peas for the first time here, which is a pretty big thing in London and it was interesting. It wasn't amazing but it's something worth a try if you're in London. I really liked the chips. Unfortunately you have to pay for tartar sauce? 40p a pack. It's a small little place but that's where I hear you get the best fish and chips!more
After hearing about this place from friends, it was definitely in my list of things to try in London!
It lived up to my expectation, that's for sure. In the day and age of fancy coffee shops and hipster food trucks, it always feels good to enter a classic chippy. There's something nice and real about these almost tacky colours everywhere, somethings that just tells you that "this is it, no...more
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
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