The Kingfisher’s chips are anaemic, but its retro energy is charming - Review - London - The Infatuation

"There are hi-vis jackets more subtle than this fish and chip shop’s neon orange sign. Day and night, The Kingfisher glows like a pseudo flame for anyone passing up Homerton High Street and decides, yes, actually, I do need to eat something that’s spent some quality time in a deep-fat fryer. They don’t discriminate here—both land and sea creatures get the battered, fried treatment, but fried chicken aside, The Kingfisher is first-and-foremost an old-school fish and chip joint. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Pause Unmute In all honesty, the batter on the cod is very oily and the chips are a shade so pale they could feasibly hard-launch a Edward Cullen x McCain collaboration. And yet, there’s a certain vintage charm to it all that supersedes any sad spuds. Drift in solo and nab one of the few seats by the window so you can watch the world go by to a soundtrack of Turkish pop stars from the speaker, sizzling oil, and the retro tap of the old manual till buttons. Food Rundown Fish And Chips By seaside fish and chip standards, the batter is super oily and the chips have a mean case of anaemia. By London fish and chip standards, they’re not terrible. We’re into the generous portion size and once you’ve made your way through the oil-slip batter, the cod inside is moist and flaky. The mushy peas, a touch salty with a texture we scientifically call “surprise chunky pea bits”, are a must. photo credit: Aleksandra Boruch" - Heidi Lauth Beasley