Being a fish and chip fan in London is hard, and you become wearily used to disappointment. Soggy old fish kept warm for too long in hot cabinets, batter too thick, batter too thin, chips too skinny, chips too fat, and the worst crime of all, the one truly unforgivable fish and chip violation, crushed minted garden peas instead of mushy peas. You're more likely than not to suffer one of the above list in your search for a decent fix in London, and the chances of you finding anything as good as even the most second-tier chippie up in Southport, or Blackpool, or Whitby, are pretty much nil.
So I was visiting United Chip more out of hope than expectation. I was also desperately trying to keep an open mind after a press release boasting an interior of "millennial pinks and soft greys... that linger in the memory" and of putting a "unique spin on a tired concept". Listen, mate, fish and chips is not a "tired concept". It's just that nobody south of Watford knows what the bloody hell they're doing with it. What we're waiting for isn't to match our dinner with craft beer in a "contemporary and vibrant" space but for someone - anyone - within Zone 6 to just do it properly for once.
How annoying, then, that United Chip turned out to be really rather good. Not the Swan Southport good, not Senior's Blackpool good, but good, and in London, quite frankly I'll take good. Yes, there are annoyances; the communal seating, the soundtrack of Morrissey's most recent "obnoxious dickhead" period, the fact that all the food is served in takeaway pizza boxes whether you're eating in or not. But they appear to know what makes good fish and chips, and how to achieve it, which puts them head and shoulders above most anywhere else in town.
It's also pretty good value. A "small" cod and chips is £7.50, and it really isn't that small at all. The fish was cooked perfectly, in a crisp, delicate batter and boasted lovely bright white, flaky flesh. Chips had a good crunch and were nice and soft inside, and despite being piled up inside a cardboard box managed to keep their texture 'till the last one was hoovered up. Doused in salt and malt vinegar, this was more than acceptable F&C work.
So, a "unique spin on a tired concept"? Not really. This was very solidly traditional fish and chips, done well, albeit served in a self-consciously "branded" room alongside craft beers and a selection of silly sauces. It won't be anyone's nirvana, least of all those lucky enough to pay regular visits up north, but it's guaranteed to be better than your local London pub's version, and possibly even cheaper, too. Oh, and the mushy peas? I'm afraid I didn't try them, but am assured they're proper, and don't involve garden peas or mint or crushed anything. And that alone gives me reason to return.
7/10
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