There are few things as quintessentially British as fish and chips, loaded with malt and salt and wrapped in newspaper packaging. Here, the area’s best and what sets them apart. Chip, chip, cheerio!
62-year-old eatery Penrose cooks its fries in beef fat, as the English tradition calls for. Pacific halibut is battered and deep-fried to perfection.
Old Yorke’s chips are fried in vegetable oil, and it offers haddock both deep-fried and grilled, for a healthier, more modern take on tradition.
Sea Salt uses all wild-caught Canadian fish. Their meals are made to order and their fries are trans fat– and preservative-free.
New Brit-style pub the Oxley makes everything in-house — from hand-cut chips to their own ketchup. Fish is soaked overnight and fried.
In a mix of cultural dishes more typical of modern London, Jerry’s offers its halibut and chips with either coleslaw or Greek salad.
Open for over 63 years, Black Cat prides itself on its quality deep-fried Alaskan halibut and fresh cut chips cooked in canola oil.
Celebrating its 10th year in business, Granny’s prides itself on quality Alaskan halibut and North American–style fries cooked in vegetable oil.
This family restaurant, open for more than 50 years, claims to be the only fish and chips joint left in Richmond Hill. A variety of types of fish are available deep-fried or grilled.