Battered fish
A whole fillet dipped in batter and fried until the coat is golden and crackles when you break into it.
Crisp batter. Thick chips. Wrapped hot.
Classic British fish and chips from Monica’s: fish in golden batter, chunky chips, and all the proper extras from pies and sausages to mushy peas, curry sauce and gravy. Made for taking home.
The board
Everything a proper chippy tea needs. Pick a row to see what goes in it. Prices are shown at the counter.
Thick-cut chips
Chunky chips, fluffy in the middle, the way a chip shop does them. Salt and vinegar are up to you.
Sausages
The chip-shop sausage, for when fish isn’t the plan or when it’s both.
Meat pies
A proper pie with a filled centre. Goes with chips, goes better with gravy.
Mushy peas
Soft, bright green and spoonable. The traditional partner to battered fish.
Curry sauce
Chip-shop curry sauce for dipping or pouring straight over the chips.
Gravy
Rich and brown, made for chips, pies and anyone who likes things a bit saucy.
From batter to paper
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Dip
The fish goes through the batter so every edge is coated.
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Fry
Into the fryer with the chips until the batter turns golden and crisp.
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Dress
Salt, vinegar, peas, curry sauce or gravy, however you have it.
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Wrap
Parcelled up hot and handed over the counter to take away.
Get in touch
Planning a big family order, or have a question about the menu? Send us a message and we’ll reply by email.
Or write directly: stim90716@gmail.com