Fish n’ Chips and Greenwich, UK

When I visited the UK last year with my friends, we went on a short day trip to Greenwich, which is a boat ride away from London via the Thames. Mostly we were there to visit the Royal Naval College, and for me personally, the Greenwich Prime Meridian.

Old Royal Naval College

Old Royal Naval College

Walking downhill from the Greenwich Observatory

Walking downhill from the Greenwich Observatory

It's the Prime Meridian!

It’s the Prime Meridian!

Overlooking Greenwich

Overlooking Greenwich

Greenwich is a peaceful place, mostly filled with students studying in the University of Greenwich (previously the Royal Naval College). There’s something about it’s idyllic quality that I find really charming. Maybe I’ll live there someday. 🙂

One of our great finds there though is authentic British Fish and Chips. I didn’t realize that they served it in big fillets with a mound of chips on the side. So I was taken aback at first because it is quite heavy as a meal, but then, I’ve never backed out of such a challenge. We found this nice “chipper” (fish-and-chip shop) on a quiet street corner on our way to the bus station. Honestly, we found it a bit pricey, but my gosh, was it worth it. The usual fish they serve is cod or haddock. In my opinion, everyone should go for the haddock. Cod seems a bit too “fishy” for my taste.

Fish and Chips go well with an icy Ginger Beer

Fish and Chips go well with an icy Ginger Beer

I thought I’d pay homage to this classic British meal. This is my version of it.


  • 1 lb fish fillets (cod, haddock or cream dory)
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup cold water
  • 1 tsp of toasted garlic granules
  • 1-1/2 cups bread crumbs
  • 1/2 cup grated parmesan
  • 3 large potatoes


In a large bowl, combine the flour, salt, pepper and toasted garlic granules. Mix in the water until you get a thick batter. Toss in the fillets of fish and make sure that each one is coated evenly. Let the fillets soak in the batter for about 30 minutes.

Fish fillets soaking up in the batter

In a large resealable bag, combine the bread crumbs and the grated parmesan. Put in the fillets (drained of excess batter) one at a time, tossing a bit after each one so the fillets are coated with the crumbs and don’t stick together.

Fry the fillets up in a hot pan of oil until golden. Drain the excess oil using paper towels.

Fry these up until golden

Peel the potatoes and slice thickly (about 1/4 inch). Toss them into any remaining batter and fry until golden. Drain any excess oil. Serve the potatoes and fillets hot with tartar sauce on the side.

Serve you Fish and Chips with some tartar sauce on the side

These stay crunchy even after an hour, so it’s a treat even once cooled. And it’s easy to make. So the next time you’re hankering for some quick comfort food on a lazy Sunday, why not try this one?


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