Britain's Favourite Dish!What makes a good Fish & Chips?

Crispy batter. Flaky fish. Properly cooked chips. Fish and chips might be simple, but getting them right is another matter entirely.

So what actually makes a great plate of fish and chips?

It starts with the fish

The fish should be fresh, flaky and cooked until it’s just right: tender and moist inside, with a crisp coating on the outside.

At the Shack, we love using good-quality fish and letting it speak for itself. No need to overcomplicate things. We offer two sizes: big fish for big appetites, little fish for when you’re still in a fish & chippy kind of mood, but not feeling so hungry.

The batter matters

A great batter should be crisp and golden without being heavy.

You want that satisfying crunch when your fork breaks through the outside, followed by perfectly cooked fish underneath.

Not too thick. Not too greasy. Just right.

And then there are the chips

Good chips need a crisp outside and a fluffy middle. All our chips are made from potatoes that have been checked for their starch and sugar content, to ensure that perfect bite.

The chips should be substantial enough to stand up to the fish, generous enough to share (although we're not judging if you don't) and ready for whatever you like to put on them. Our menu is fully stocked with all the favourites - from curry sauce, to lemon & garlic mayo - so there’s plenty to choose from.

The extras

Some people wouldn't dream of fish and chips without salt and vinegar. Others want tartare sauce, lemon or something else entirely.

There’s no wrong answer.

Best enjoyed by the sea

We might be biased, but there’s something about eating fish and chips beside the water that makes them taste even better.

So grab a fork, find a table, look out across St Brelade’s Bay and tuck in.

Bouôn appétit!