Something fishy going on

Fish and chips is the quintessential British dish that sees natives and tourists clamouring to get their fill of this seaside classic. But with so many establishments to choose from when visiting Brighton and Hove, you may be wondering where to go. Discover editor brings you her top three choices… 

Bankers Fish and Chips – with over 90 years experience, the longevity of Bankers a fish and chip institution speaks for itself. The restaurant purchases its fish from sustainable Icelandic sources, meaning you can enjoy your meal guilt free. The iconic restaurant in Western Road in Hove is a former bank with gorgeous high ceilings and is a firm favourite for locals wanting a sit down meal. In a hurry? Then you can visit their takeaways in either Church Road or Hangleton Road in Hove and if you’re too exhausted to leave the comfort of your home, Deliveroo will bring them straight to your door. bankersfishandchips.co.uk

Little Jack Fullers – This tiny red fronted shop sits on St James’s Street in Brighton and usually has a queue of customers lined up outside waiting to purchase some of the best fish and chips in the city. Being off the main tourist route this hidden gem is frequented mainly by locals. They offer everything you would expect plus plant-based options and their home made fish cakes are a triumph. This restaurant is take away only, but being only a few minutes walk away from the beach means you can eat your chips with a sea view. littlejackfullers.co.uk

The No Catch Co – this ethical vegan company takes on the traditional model of a fish and chip shop with the exception of serving any real fish. The No Catch Co is located on the seafront and opened its doors in 2021. They believe it’s time to stop emptying our oceans of fish and also want to protect our environment. Their 100% vegan fish is a high protein, delicious soy substitute. They also have prawn, smoked haddock and calamari substitutes and customers report finding it difficult to tell the difference. nocatch.co

Steven Graham
Author: Steven Graham

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