An object lesson in the way good fish and chips should be cooked, this owner-run restaurant, which opened in 1991, offers the option to have your fish grilled. And if you are looking for a change from this traditional seaside favourite at Brady's, try the brill or swordfish, also excellent value.

This is one of the finest - and there really aren't all that many of them - fish and chip places in London, excellent quality fish in fairly bare surroundings, also justly famed for their treacle tart and apple crumble, served with custard. Nor is it just the normal fish such as cod, haddock and plaice, there are more adventurous dishes like rollmop herrings, wonderful nutty tasting potted shrimps in mace butter with brown toast, mackerel pâté, and even salmon fishcakes.

Everything is fresh, so you have a choice between regular dishes and specials from a blackboard with chips as an accompaniment, although a nice touch is that they serve an array - from aoli to ketchup - of sauces in little pots with the fish.