You know that moment when you peel back the batter and see a cloud of steam rise up? That’s the golden ticket moment at Skippers. Their cod and haddock are the stars, and they treat them with respect. The batter is crunchy enough to hear across the table, but light—like a crisp autumn leaf, not a winter duvet.
I once took my neighbour Dave, who swears by a different chippy two miles away. He took one bite of their haddock, paused, and said, “Right. I’ve been wrong this whole time.” That’s the power of a good fillet. You don’t need a PhD in food science to know when a fish is fresh; you just need a fork.
What About the Chips? (The Real Test)
Let’s talk about the chips, because, let’s face it, the fish is only half the story. Too many shops serve chips that are either sad, skinny fries or rock-hard lumps that could chip a tooth. Skippers does the right thing: they give you proper, chunky chips. The kind you can pick up with your fingers (no judgment here), dip in ketchup, and still taste the potato.
They’re fluffy on the inside, with a gentle crunch on the outside. It’s the chip equivalent of a warm hug from an old friend. You don’t need to drown them in vinegar to make them palatable; they stand on their own two feet.
Skippers Fish and Chips Menu - Signature Dishes & Seasonal Specials
