Fish & Chips Takeaways and Restaurants in Rochester

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Real Fish and Chips. Delivered Real Quick.

Fish & Chips. Name a more iconic duo. We’ll wait. Fish & Chips is perhaps the most famous and most loved food pairing on the planet. That’s certainly the way it seems to all those Just Eat delivery heroes zooming from door to door to deliver them.

To most people around the world, Fish & Chips is the dish they most associate with the UK, but it’s not just Brits who are crazy about Fish & Chips. Rumbling tums all over the planet love it too and everyone has their fave way to savour the flavour. Many swear by simple salt and vinegar, to others Mushy Peas are a must. Creamy Curry Sauce has its fans, too. But if you’re proper Northern, then Fish & Chips just has to be drowned in gravy. Whatever your preference, it always tastes better when it’s delivered to your door, via the Just Eat app.

Popular dishes

Pickled Egg

Even though ever-so-famous Fish & Chips (Fips, as they’re known in Hollywood) get all the red carpet treatment, there are still some compelling cameo roles to be claimed from the following supporting cast: mushy peas, zingy minty peas, salt & vinegar, curry sauce, gravy, onion rings, pineapple fritters, mayonnaise, pickled gherkins and even, go on...if you dare...a pickled egg. (At home, no one can hear you scream.)

Pie & Chips

Fancy a life of Pie & Chips? (Well, not too often.) But these classic names roll off the tongue like the great double-acts of the past: Steak & Kidney, Steak & Ale, Chicken & Mushroom, Beef & Onion, and increasingly Potato, Cheese and Onion Pasty. The London area, plus Kent and Essex, offers Pie, Mash & Liquor, which is a thin (non-alcoholic) parsley sauce. The Saveloy (the sausage, not the hotel) is also a tasty fallback if you’re not feeling fundamentally fishy. And the simple Sausage, in its many guises (with or without batter, with or without meat, medium or Jumbo) will always create an excellent centrepoint to a plate of good ol’ fashioned chips. Though it does ask one of life’s great questions: Sauce – red or brown?