Nash’s Fish & Chip Restaurant, Leeds
“Crisp and fluffy”. Kirsty MacDowall
“Crisp and fluffy”. Kirsty MacDowall
“Just the best you can get anywhere on the East Yorkshire coast. 5 Star award winner 2009, people come from miles every day. And the fish is great too!” Doug Owles
“Proper cut, real chips made from potatoes - a real pleasure to eat”. Philip Backhouse
“This was my regular chippy when I was growing up. Having moved away for a good number of years, I thought it was just nostalgia that made me miss it. But, on returning to Yorkshire, I rediscovered why it is still the best (better, of course, that Harry Ramsden’s down the road). The Chips are “twice fried” (in vegetable oil) so that they are perfectly crisp on the outside and fluffy inside. The batter on the fish is perfectly crisp and the flesh moist inside. You’ll have to go a long way to beat these.” - Simon
“You’ll have to join the queue that goes out the door to get into this place, the most famous fish and chip shop in Whitby, but they have a take away next door as well if you can’t hang around - just watch out for the seagulls known for divebombing customers once the paper’s off. Nice, fat, old skool chip shop chips and fish caught that day. Awesome.” - Louisa
“They are chunky chips crisp and golden on the outside and white and fluffy on the inside, fried to perfection in a non hydrogenated vegetable oil..” - Neil Marshall
“They are usually firm crispy on the outside and fluffy inside, heaven like a good sausage with hard skin and soft and meaty within! (they dont do good sausages however!) Fish is great though, get there early - eat outside, oil and vinegar on your chin!!” - Malcolm
“Crispy, crunchy, hand-cooked and delicious…. all served with the fattest, tastiest haddock I’ve had in years.” - Angie Brown
“Twice-cooked chunky wedges a la Heston - cooking them twice makes for the crunchiest chips ever because the moisture is allowed to evaporate off in between fryings stopping them going soggy. The fish to go with is pretty sweet too, made with Erdinger batter -yum” - Louisa Henry