A Glasgow-based chippie was recently named the best in Scotland and among the top 10 in the UK – so we thought we'd try out their signature dish to see if it lives up to the title.
Catch, on Gibson Street, in the city's west end has been named among the UK's best fish and chip restaurants in top industry experts Fry Magazine's annual awards.
Comments from Fry Mag's expert mystery diner included naming their battered haddock as the "best-battered fish" they had ever eaten.
They said: "The batter was light, it was not greasy in any way. The fish was perfectly seasoned. This is some seriously amazing fish."
We headed along on a quiet Monday evening to grab a seat in the marine-themed mezzanine restaurant and see if we agreed.
The first thing you notice is the homely chippie smells of freshly cooked fish and the sharp tang of the vinegar, already we were looking forward to our meal.
Though the prospect of eating alone is always daunting, the staff were friendly and attentive and the service was quick, meaning I didn't have to wait long to order or for the star attraction to arrive in front of me.
Having avoided any meals all-day (other than a light breakfast) in preparation, we ordered the Regular Battered Haddock (£13.95) which came with twice-cooked chips, tartare sauce, mushy peas and house-pickled red onions.
The Fish and chips
Two huge portions of golden battered haddock awaited us, and though we were disappointed at first we didn't get a bigger portion of the twice-cooked chips, in the end, the balance of the portion sizes was probably perfect as we felt sated rather than full to the brim when we'd finished.
The batter was crispy, crunchy and lacked any of the grease you'd normally find in some chippies, meaning the haddock within was perfectly cooked.
Flakey and crumbling, it was seasoned well and was filled with flavour.
The chips were also crispy on the outside and fluffy and light within, the way a good chippie chip should be. My only complaint would be that it would be nice for the option to get the salt and vinegar added before it arrives at the table but seasoning ourselves meant we could add plenty of vinegar to the already delicious fish.
The sides were good too, not usually a fan of mushy peas, we scoffed the lot, while the pickled red onion rings were really interesting (we still think the more traditional brown onions would be better).
The Verdict
In the end, all that was left was the tartare sauce (which was more down to personal preference than the sauce itself).
Absolutely wolfed down, our thoughts echoed those of the mystery judge.
The only thing that might disappoint you is the price (nearly £14 for a fish and chips may seem steep for some) but let's face it, for the portion size and the sheer quality of food and service, it's more than worth it.
The phrase "gourmet fish and chips" may seem more like just buzzwords, but when the food is this good, it's fully justified.
If this really is the best fish and chip restaurant in Scotland then that title is in safe hands.
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