Time Out London

"Cod flakes were moist, against dark, dry and crisp batter, fried the old-fashioned way in beef dripping (or vegetable oil for veggies). Try rockfish as a stronger-flavored alternative to cod, and make your own butty with a doorstop of bread that comes slathered in butter."

Eva Tsang

"At Fryer’s delight, it is all about the fish which is clearly fresh, chunky, firm and thinly coated in the lightest and most flavorful batter. Fish and chips are both fried the old-fashioned way in beef drippings, giving the batter its deep well-round flavor and bringing out the natural sweetness in the thickly cut chips".

Gentleman's Journal

"The Fryer’s Delight is pretty famous. Inside and out, the fixtures are traditional with little apparent update since the shop opened to a neighborhood of lawyers, council flats and MoD staff in 1962, but if you’re not too fussed about the surroundings then you’re in for a real treat on the tastebuds."

Caitlin Zaino

"For something that predates the 21st Century, visit Fryer’s Delight in London’s Holborn neighborhood, which has been operating out of a no-frills space for the past 40 years. Drawn in by easy-to-digest prices and a traditional take on fish and chips, cabbies are known to queue up here for thick slices of fresh cod, fried skin-on in beef fat."

London On The Inside

"The Fryer’s Delight takes you back in time to the sixties with their classic decor and traditional good ‘ole fish and chips. Thick batter, a large portion of chips and super cheap… what more could you want?"

Golden Tours

"Head here for a super-traditional, cheap as chips (pardon the pun) British fish dish. It’s very central, so the perfect place to head for a quick lunch or dinner during a day of sightseeing."

Tim Hayward

"This tiny, immutable business was established decades before we became slaves to any kind of food faddery. It takes a couple of ingredients — fish, fresh from the boats, and potatoes, still clogged with the soil of some nearby farm — and transforms them into something hot, clean, fresh and packed with authenticity and cultural significance."

GayCities

"A rather small space with limited seating and decor that is reassuringly stuck in 1968, the Fryer's Delight is renowned for using beef fat, resulting in some of the most pleasing chips available to Londoners [ask for them well-done]. Fish is fresh and delicious, and a mug of tea is just the right thing to wash it down with."

Lucas Oakeley

"From the formica-coated tables and chessboard tiled floor to the crisp battered cod flung to you over the counter, Fryer's Delight has been a favorite for fish and chips ever since it opened up its shutters back in 1962. The portly chips are fried in beef dripping, the saveloys are a firm and delicious fire truck-red, and it's simply not hard to see why The Fryer's Delight is a hit with everyone from PhD students to senior citizens."

Sarah Alcock

"Fish is deep-fried the old fashioned way, in beef dripping, so you get a crisp, dark batter with perfectly cooked cod underneath. Try cod's roe or rockfish (also known as rock cod) for something a bit different. Bread comes cut into massive wedges and buttered for your chip butty. Mushy peas are classic, and we'd recommend getting an oversized pickled cucumber or a pickled egg, too."