Let’s get one thing straight: if the batter is pale and greasy, they’ve failed you. Really failed you. The perfect batter is crisp, golden, and audibly crunchy—it should shatter like a good croissant, not bend like a wet noodle. I’ve found that the chippies in West London that nail this are often the ones run by families with decades of secrets.
The Cod’s Scallop in Chiswick is one such place. Their batter is so light it feels like the fish is wearing a delicate lace coat. And the cod? It’s thick-cut, sweet, and never, ever watery. Honestly, I’d walk through another monsoon for that one parcel.
