Cod squad, as­sem­ble: it’s a fish‘n’chip-off

HK Magazine - - PAGE 3 -

Mir­ror mir­ror on the wall, who has the flaki­est fish of them all? Danielle Har­ris and Jack McCor­mack taste their way through the best fish‘n’chips in town.


Hooked serves up a hunk of fresh, sus­tain­ably-caught

New Zealand blue cod and a mound of clas­sic chips

($95), wrapped in pa­per for on-the-go feast­ing.

The bat­ter is made from a top-se­cret recipe, but what we can tell you is that it’s fried in Aus­tralian sun­flower oil and there­fore low choles­terol and non-GMO, so you can feel a lit­tle health­ier about chow­ing down on this dish.


Also a prod­uct of New Zealand, the chips here are dou­ble-fried and go great with the se­lec­tion of tar­tar, tomato and chili sauces ($5).


If you’ve got fish‘n’chips on your mind but aren’t look­ing for all the ef­fort of a sit-down meal, then Hooked is your go-to for sure.

Caine Man­sion, 80-88 Caine Rd., Mid-Lev­els, 2915-1118,

Seasalt THE FISH

Seasalt’s sig­na­ture fish‘n’chips fore­goes the clas­sic cod, in­stead opt­ing for In­done­sian bar­ra­mundi ($135). Thank god they do, be­cause the bar­ra­mundi came out in­cred­i­bly flaky and juicy. The bat­ter had a doughy, home­made bread taste to it, and worked per­fectly with the slight fishi­ness of the bar­ra­mundi.


Al­though a bit dry, the chips had a good whole­some potato taste and were per­fect for soak­ing up all of the de­li­cious sauces.


You can or­der your fish with a side salad in­stead of chips, but let’s be real—if you’re eat­ing fried fish, who are you kid­ding with that salad? They also had a va­ri­ety of sauces in­clud­ing tar­tar (so de­li­cious) and gar­lic ai­oli.


If you want fish‘n’chips that does jus­tice to the main in­gre­di­ent, come here for a sat­is­fy­ing meal that’ll leave your stom­ach and your wal­let happy.

23 Mosque St., Mid-Lev­els, 2790-7211,

Lon­don House THE FISH

This At­lantic cod is sent to Hong Kong chilled but never frozen, in or­der to pre­vent loss of fla­vor and re­tain its mois­ture and tex­ture prior to be­ing beer-bat­tered. The fish was thick and suc­cu­lent if a lit­tle oily, but the crispy and well-sea­soned bat­ter stole the show. A bonus: The fish is por­tioned out by weight, so or­der­ing one serv­ing ($208) could get you up to three whole fil­lets.


Lon­don House uses Agria tu­bers, which have a low starch con­tent so they don’t end up gluey when cooked. Peeled, hand-cut and cooked in-house, these chips had a strong taste of real potato.


We loved the minty side of mashed peas tossed in rich but­ter.


It’s not the cheap­est op­tion in town, but come for the wa­ter­front at­mos­phere and gen­er­ous servings.

Shop G5, Tsim Sha Tsui Cen­tre, 66 Mody Rd., Tsim Sha Tsui East, 3650-3333, din­ing­con­­don­house


Catch on Catchick THE FISH

This K-town resto pre­sented us with a gen­uinely de­li­cious and qual­ity chunk of sea perch ($198), per­fectly sea­soned with just a squeeze of lemon. We found our­selves call­ing it a “fish sand­wich” be­cause of how eas­ily it could be picked up and eaten while re­main­ing per­fectly in­tact—the soft and fla­vor­ful fish was del­i­cately cra­dled be­tween the sweet and crispy golden brown bat­ter.


Thick, just how we like them. Twice-cooked and never frozen, these fries have an au­then­tic potato taste while still re­main­ing as crispy as they should be.


The tar­tar sauce was made from the owner’s se­cret fam­ily recipe and a lit­tle plainer than the rest, but good to com­ple­ment the strong fla­vors in the rest of the meal.


With its chilled-out at­mos­phere, Catch is the all-in-one pack­age for en­joy­ing a solid plate of fish‘n’chips with an al­fresco vibe.

G/F, 93 Catchick St., Kennedy Town,

Fish and Chick

Af­ter check­ing out the wide se­lec­tion of lo­cal and in­ter­na­tional fish, we set­tled on the hake from New Zealand ($145). The hake was beer-bat­tered and fried in the crispi­est bat­ter we had by far. Though this gold and flaky bat­ter tried its best to out­shine the fish, it couldn’t. The hake’s undeniably fresh taste was what de­fined this dish as more than just your run-of-themill fish‘n’chips. The chips here are noth­ing to write home about, but then again, plain ol’ chips are never a bad thing. The fish‘n’chips come with tra­di­tional mushy peas, home­made tar­tar sauce, and lemon and salt gar­nishes. The mushy peas were a bit un­der-sea­soned, but the tar­tar sauce was creamy and re­fresh­ing. With a wide se­lec­tion of fish and no-fuss ex­e­cu­tion, Fish and Chick spoils you with a sat­is­fy­ing meal and a view over­look­ing the K-Town har­bor­front.

25 New Praya, Kennedy Town, 2974-0088, fis­hand­

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