Masters Superfish

"An official ranking of how to eat fish and chips? Number one: on a sofa with oily hands; number two: on a wall somewhere within a five minute walk of the chip shop, trying to balance condiments, a paper cone of chips and an unwieldy fried fish in oily and possibly dirty hands. Somewhere at the bottom: in an actual restaurant, with a knife and fork. Masters will remain one of the few exceptions to this rule. Sitting down carries the same ritual of Mark Renton laying out all his utensils: little, cold prawns in their shells, sliced baguette, packs of butter, wallys, pickled onions, cup of tea, goblets of ketchup and tartare. All this before the fish and chips actually arrive, with thirty years of experience behind them: crunchy, tanned chips, fish covered in batter to eat just by itself. Ignore the mustard fried option. Masters really is that rare thing: a tourist trap that is actually good." - Jonathan Nunn

"One of London’s few chip shops of note, Masters Superfish is a Waterloo institution. While fish and chips is available to take away, there’s also space to eat in the canteen-like space, where a handful of complimentary shell-on prawns, crunchy wallys, pickled onions, bread and butter, and copious amounts of dipping sauce precede the main event. As for that fish and chips, all fish is sourced from Billingsgate with huge portions of chip shop classics cloaked with crisp batter and joined by golden chips, plus the occasional surprise: think battered mussels, grilled sardines, tiger prawns with garlic butter, or fried whitebait." - Jonathan Hatchman

"Fish and chips: [...] and Masters Superfish in Waterloo." - Adam Coghlan