Fishers

On this site you will find a presentation of Fishers Fish and Chips.

Fishers Fish and Chips

At FISHERS, we are proud to offer a comprehensive take away or eat in menu.

While traditional Fish & Chips is our speciality, we also provide various Burgers made from the finest Angus beef or fresh chicken... and a whole lot more that you can find in the menu tabs.

http://www.fishersfishandchips.co.uk

Kitty Fishers

Fishers restaurant review 2009 August London | Fish & Chips ...

This is a traditional fish and chip shop that has a good reputation.

Haddock and chips were the main event, and I have to say I found this fine but unremarkable.

The batter was crisp enough, though I have had better batter elsewhere.

At £9.50 prices are fair for a large portion of fish and chips, and certainly this was a cut above the average chippy in London, but it seems to me a good local place rather than somewhere to make a special trip to.

I am still in search of somewhere that can match my memories of the sublime fish and chips served at Bibendum when Simon Hopkinson was cooking there.

Kitty Fishers, London W1 – restaurant review | Marina O'Loughlin ...

The restaurant calls itself a “wood grill”, and much of the cooking – from chunks of bread and the Catalans’ beloved calçots to carnal hunks of meat – comes with the kiss of smoke.

That bread, rough-hewn, striated from the grill and glossy with good oil, comes with whipped butter dusted with jet-black onion “ash”.

This kitchen has a remarkable ability to blacken without scorching, and they pull off the same trick in a memorable duck dish: the breast blushing pink and oozing juice, the confit leg boned and cut into a sophisticated square of intensely ducky meat and crisp skin; it comes with a pool of rhubarb puree and little barrels of the stalk, charred but still supremely fuchsia and sour-sweet.

Ingredient du jour calçots (also spotted at Lyle’s and Le Coq), a seasonal allium like a large, benevolent spring onion, are charred – obviously – and, instead of the more traditional salbitxada, come with meringue-shaped clouds of goat’s curd, the sultry, double-nuttiness of brown butter and toasted almonds, and a vivid puree of the vegetables’ green tops.

I’m also a fan of louche, slightly shady Shepherd Market, the only place to sustain the existence of an oddball Polish-Mexican restaurant called L’Autre.