Vita Molyneux, a travel reporter who grew up in New Zealand, tried British fish and chips for the first time at Chippy on the Corner in Holloway, London. The experience left her largely satisfied but with some notable disappointments, particularly regarding the mushy peas.
Childhood Memories vs. British Reality
Molyneux recalled that in New Zealand, fish and chips on the beach were a staple of her childhood. She described sitting on the sand, watching the sunset, and peeling batter from snapper while fending off seagulls. Having left New Zealand two years ago, she had avoided British fish and chips partly because living in London means the nearest beach is an hour away, and partly because her childhood memories set a high bar.
The Order and Cost
Accompanied by her British boyfriend, Molyneux ordered two regular battered cod with chips, mushy peas, a battered sausage, and two cream sodas, totaling £37.30. The portions were described as absolutely enormous. The food was ready in about 10 minutes, and the weight of the bag nearly pulled her arm off.
Observations on Quality
Molyneux noted that the fish had been sitting under a heat lamp rather than being freshly fried, which she had never encountered before. Despite this, the batter was gloriously golden and crispy, with tender, flaky cod inside. She felt a touch more salt would have helped. The hand-cut chips were somewhat underwhelming—chewy and cardboard-like. The battered sausage, a first for her, was mouthwatering, perfectly seasoned, and piping hot.
The mushy peas, however, were a major letdown. Molyneux had to ask her boyfriend to confirm they were supposed to taste that way, as she thought they had gone off. She described them as bitter, unsalted, and with an oddly gluey consistency. One spoonful was enough.
Verdict: Kiwi Version Still Wins
Despite the disappointment with the mushy peas, Molyneux deemed her inaugural British fish and chips experience largely a triumph. However, she maintained that the New Zealand version still has the edge over the British one.
