London’s Pub & Grill – Fish & Chips
London’s Pub & Grill
11651 Artesia Blvd · Artesia, CA 90701
Fried food piled up on a plate. Nothing else will get your heart racing more than an entire meal of battered and crunchy tidbits. This is fish & chips, quintessential English food and arguably the most famous and recognizable British culinary item. London’s Pub & Grill’s iteration of this classic British pub favorite comes with two colossal Icelandic Cod pieces, battered and deep fried, and served with British pub fries. Each strip stretches the diameter of the plate, making up nearly half an entire fish. It tops a single layer of the thick cut spuds. A ramekin brimming with tartar sauce sits to one side, a sole lemon wedge close by.
Cod is the most commonly employed fish for preparing fish & chips. Free of unwanted bones with a pearly white flesh that flakes away with the slightest contact, it is the ideal choice. Its succulent meat melts in your mouth like butter.
Batter encasing the fish is thick. It has mega crunch, with extra puffy layers that drift apart from the white meat. The first bite is a shattering crunch that rocks any prior notion you might have ever had of fried fish. The contrast between the mighty crisp casing and the ultra-tender flesh is impressive. Though the underside of the batter is a bit gluey, the exterior really shines and overshadows any negatives you might find.
Accompanying chips are broad and meaty, larger than your fingers. They aren’t as crisp as the battered counterparts, but more substantial on the inside.
Alone, the fish & chips are anemic in the flavor department. More seasoning is needed. An assortment of condiments await at each table, including the traditional malt vinegar and salt duo. Tart elements really elevate the dish. Tartar sauce really bolsters the flavors of the stodgy and, for the most part, unseasoned cod. Its sour and salty flavors team up for a formidable duo. A splash of lemon brightens up the flavors and cuts down on the grease. You could also go the American route with some tomato ketchup, as in fish sticks.
Food came out slow from the kitchen today, despite the pub barely hitting double digit occupancy for lunch. It was like the chefs had to trek all the way to Iceland to cast a line and catch the cod. Not to mention all the effort involved in fileting the fish. Maybe they were focused on the Saturday morning football matches, televised live from across the Atlantic. Admittedly, the games were a good distraction from the half hour wait.
These piping hot fish and chips are good and will fill you up. Two enormous cod pieces, battered and fried to order, and a good amount of thick cut potatoes is a mighty filling meal easily split amongst two. But the sixteen dollar price tag is a bit hard to justify. The other menu items are tagged at a lower price point. Though the quality of the aquatic item might make up for the difference, it is still a hefty price for a rather simplistic meal.