Favorite fish and chips restaurant in Pattaya

[Mr. Smooth]

Hey gents, I'm soon to be back in Pattaya right after Christmas for close to a 4 week stay. Don't know if this topic has been discussed or not in recent times as there have been so many new eateries built over the last few years, post-Covid, but as a big fish and chips fan, was wondering what your favorite chippie was in town?

I figure since we have so many UK and Ireland bm's here, you guys know a good one when you go there and between the quality, portion size and price, you would have a favorite place to go. I have asked a few guys before if it matters whether the fish is cod or haddock, and most tell me without hesitation, cod is the preferred fish.

Anyway, if any of you have a recommendation on where you like going for your fish and chips, I'd be much appreciative.

Thanks.

[Lemondropkid]

I'm amazed no one has responded on this but then I couldn't answer for Bangkok☹️

Find the food in Chequers average, would't recommend it. This place between Ekami and Phrom Phong has homemade pies, sausages and has fish chips on the menu.

https://www.facebook.com/Pies2U/

It's English owned and the food is very high quality- he's a decent guy and has Old Speckled Hen Ale in the fridge🙂. I've had the sausage and mash (superb). pal had the Englush breakast and loved it. The quality is very high but not cheap, but his rent will be super high.

I'm travelling this week but next week wil take one for the team, and try out his Cod & Chips.

 

Pattaya guys, can someone help with a suggestion please?

 

Edited December 10, 2025 by Lemondropkid

[KWA]

Everyone has different tastes, and we don't eat much cod in Scotland, it's usually haddock or sometimes whiting.  Cod is often described as a dirty fish because it hosts worms or something that need treated in the processing.

In Pattaya there are so many options:

Sharples - an English guy who should know what he's doing.  I've never tried but supposed to be good, if pricy.  Several outlets including one on New Plaza next to - 

The Golden Ferret.  Not eaten there for years but good in the past and still appears popular.  Has cod, haddock and dory on the menu.

Took Ta now at the opposite corner of New Plaza from the last two, although old hands may know her from a while back with a stall towards the Buakhao end of LK Metro.  I like and it travels well.

Moggy's just off Buakhao 15, across from Amethyst Hotel.  Took Ta works out of there too but more expensive than the New Plaza and allegedly not so good (not my report, just read elsewhere).

Hemingways or Frasers if in Jomtien.

[john luke]

Robin Hood run a Fish and Chips promotion on a Friday.  (Included in the price are peas, or beans or curry sauce plus bread and butter. I choose not to have these.). You also have the choice of chips or French Fries and the cod or haddock in either batter or breadcrumbs.

 

[Britboy]

Sharples in Jomtien is excellent.

The batter on the cod is just right - crispy. Many places include fish & chips on their menu, but it's not very good, usually having soggy batter.

[fygjam]

Know your spuds.

AI Overview

 

 

For the best chips (fries), use starchy, floury potatoes like Russet, Maris Piper, King Edward, Kennebec, or Agria, as they yield a crispy exterior with a fluffy interior, while waxy types are too moist; aim for low moisture and high starch for that ideal chip texture. 

 

Top Potato Varieties for Chips:

• Agria: Yellow-fleshed, low moisture, great for deep frying. 
   

• Sebago: Common in Australia, works well for chips. 
   

• Russet (Burbank): A classic choice, high starch, great for crispiness. 
   
• Maris Piper: A UK favorite, known for its fluffy texture and ability to get crisp. 
   
• King Edward: Light, floury, and absorbs oil well for golden crunch. 
   
• Kennebec: An excellent all-rounder with firm, white flesh. 
   

Why These Work: 

 

• High Starch: Creates crispiness.

• Low Moisture: Prevents sogginess.

• Floury Texture: Develops a soft, fluffy inside.

What to Avoid: 

 

• Waxy Potatoes (Red, New, Yukon Gold): High moisture, tend to be chewy or tough when fried.

 

 

There was a member on another board, shhh, the jolly fryer or something who had a couple of F&C shops around Pattaya when I was there (many years ago).

The fish was fine but the chips were so sweet I thought someone had mixed up the sugar with the salt. Long story short, he used the local waxy potatoes because the starchy ones were too expensive. I gave up on F&C while in Thailand.

 

[fygjam]

And a bit more on chips. Copied a long time ago from somewhere...

In the annals of world cuisine, has there ever been a thing so abject yet so wonderful as the chip? The chip – the hot chip, not the crisp, its bastard cousin once removed – is essential. It is the culinary handmaiden to steak, to fish, to the footy. It's a seemingly simple subject, but scratch the crisp-golden surface and it's a mighty big topic where a little bit of thought goes a long way.

It was Heston Blumenthal, of course, who upon deciding the chip needed to be put through the scientific wringer, went off and invented the triple-cooked chip ("The first recipe I could call my own," he has reportedly dubbed it). The chip world's answer to Joel Robuchon's mash, the triple-cooked chip has ever since been colonising top restaurants one menu at a time, often referred to poshly as "thrice-cooked" (possibly to justify the price).

But when it comes to making the perfect chip, should we trust a man who confessed to Good Food he hadn't heard of chicken salt? Here's our rough guide to the perfect chip.

The spud

The beauty of the pursuit of chip perfection is that it doesn't involve exotic ingredients. Let's start with Heston. His Melbourne kitchen at Dinner uses the Sebago spud for the famous triple-cooked chip. He also says you want a "glass-like crust".

Mmm, shattery …

So why the Sebago? The secret to good chipping is to use potatoes that are floury rather than waxy – they're denser and have more dry starch in the cells which, during cooking, separates and becomes dry and fluffy (thanks, Harold McGee).

Sebago aside, varieties begging to be chipped include the Royal Blue, Pontiac, Coliban, Bintje, King Edward, Russet Burbank and Desiree.

"Russets without a doubt," says Melbourne chef Paul Wilson. "They are long tubular shaped potatoes. The skin is terrific for frying too; their low sugar content makes them the perfect foolproof chip."

Some say it's best to buy older spuds that have been on the shelf for at least a month (just ask your local greengrocer to confess to geriatric potatoes). And it's best to buy unwashed potatoes, as the industrial washing process can make potatoes absorb water – and water, as we all know, is the enemy of the crisp chip.

The oil

Animal fats have made a resurgence – duck fat is le bomb in some circles – and even beef dripping is getting a look-in with people who laugh in the face of cholesterol. Just remember animal fats burn easily. Quay head chef and owner of Melbourne's Merricote, Rob Kabboord, says he used to be a beef dripping kind of guy "(back) in my Euro days and it makes for a really nice crisp chippy, but I prefer the cleaner flavour of chips cooked in oil".

 

Wilson concurs. "It's certainly delicious to cook in animal fats, but I like rice bran oil for wellbeing reasons. The neutral flavour and the oil's low burning point and shelf life means it can be reused and the potato's flavour is considered." Other oils to consider are groundnut, cottonseed and sunflower oil.

The shape

File this one under "personal preference". Kabboord is Dutch, which means one thing: he is patriotically sworn to defend the skinny fry against its wider interloper (and let's not forget the essential paper cone for serving). With their lack of uniformity, hand-cut chips look more pleasingly rustic and you can chamfer the ends – cut them on an angle – so they don't look like fence posts (Google "Jenga chip" for angry online dissertations on this despised architectural chip). Aim for roughly equal length and thickness so they cook at the same rate (about 10 to 15 millimetres is a good rule of thumb). As for the eternal skin-on versus skin-off debate: It comes down to preference, really, but we should point out that skin on can veer dangerously into wedge territory. Shannon Bennett's Vue empire does chips with the skin kept only on the ends, which seems an excellent rustic compromise.

The cooking

Triple cooking – is it a crock? No, says Kabboord, who serves triple-cooked chips (blanched in water, cooled, then cooked twice in oil, once at low heat and finally at high heat) at Merricote. "The triple cook just gets a better crispy outside and a fluffier middle than the twice-cooked chip – so yes, definitely triple cooked," he says. If you're feeding a small army and have reached Peak Potato, you should keep the peeled, cut spuds in water before cooking so they don't oxidise. According to Wilson, triple cooking is best when you're going for a fatter chip. For skinny fries, double cooking will be enough.

The recipe

Rob Kabboord's triple-cooked chips

1. Cut your chips – Kabboord prefers to use a mandolin.

2. Rinse them to get rid of some of the starch.

3. Put chips in lightly salted boiling water and cook until soft (about five to six minutes).

4. Drain and let them dry a little (Blumenthal's version first chills them in the freezer to get rid of as much moisture as possible) then put them in hot oil at 140 degrees Celsius. Cook in small batches so the temperature of the oil doesn't drop too much. "They will take another six minutes or so. You can check them – there should be no crunch or colour yet, but they will be cooked and soft all the way through. You can then reserve them without going grey (oxidising) in the fridge until you are ready for them."

5. To finish, fry until golden in oil heated to about 180 degrees Celsius. Put them on absorbent paper to soak up any excess fat, then garnish with salt.

 

[fygjam]

And please, if anyone is posting pictures.

Make sure there aren't any burnt chips visible.

Old hands will know what I'm talking about.

 

 

Edited December 10, 2025 by fygjam

[Mr. Smooth]

18 hours ago, KWA said:

Everyone has different tastes, and we don't eat much cod in Scotland, it's usually haddock or sometimes whiting.  Cod is often described as a dirty fish because it hosts worms or something that need treated in the processing.

In Pattaya there are so many options:

Sharples - an English guy who should know what he's doing.  I've never tried but supposed to be good, if pricy.  Several outlets including one on New Plaza next to - 

The Golden Ferret.  Not eaten there for years but good in the past and still appears popular.  Has cod, haddock and dory on the menu.

Took Ta now at the opposite corner of New Plaza from the last two, although old hands may know her from a while back with a stall towards the Buakhao end of LK Metro.  I like and it travels well.

Moggy's just off Buakhao 15, across from Amethyst Hotel.  Took Ta works out of there too but more expensive than the New Plaza and allegedly not so good (not my report, just read elsewhere).

Hemingways or Frasers if in Jomtien.

 

18 hours ago, john luke said:

Robin Hood run a Fish and Chips promotion on a Friday.  (Included in the price are peas, or beans or curry sauce plus bread and butter. I choose not to have these.). You also have the choice of chips or French Fries and the cod or haddock in either batter or breadcrumbs.

 

 

16 hours ago, Britboy said:

Sharples in Jomtien is excellent.

The batter on the cod is just right - crispy. Many places include fish & chips on their menu, but it's not very good, usually having soggy batter.

Thanks for the suggestions. That Friday promo at Robin Hood looks great, I won't be staying very far from there, maybe a 10 min walk, so will stop in and give it a try.

I think I might have seen a YT vlogger do a feature some time way back on Sharples. Maybe Nick Dean, not sure. But if around that area in the afternoon one day, will stop in and give it a go.

Thanks guys, much appreciated.