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 This plaice is batter by far
I WAS invited for ‘fish and chips’. On arrival at the North Sea Fish I realised this restaurant gives it a new meaning.
Yes they serve fish and chips but the menu also includes grilled sea bass, dover sole or chicken.
You have a choice of new potatoes or chips and two batters: pure ground nut oil or egg matzo meal.
The starters include homemade vegetable soup (£3.45), fresh melon (£3.20), avocado with prawns (£3.95), fresh sardines (£3.80), homemade fish cake (£3.60), smoked salmon (£3.95) and butterfly king prawns (£3.95).
Located in Bloomsbury where the buildings housing dormitories, the small hotels and old fashioned pubs give the area an aura of a university town.
Nothing beats a family-run restaurant and this one is no exception.
It was started by Angela Beauchamp and her late husband in 1977.
Angela oversees the day-to-day operations with the help of two of her five children: Stephanie and Ben, sister Maria and manageress Liliana.
The restaurant is attractive, with a bar in the middle and cubicles with salmon pink velvet seats and dark wood which are very comfortable and give privacy to the patrons.
Three steps and an opening on the wall featuring flowers and a huge wooden fish divide the ground floor from the mezzanine where large parties can be accommodated.
My friend had the grilled dover sole, boiled potatoes and mixed salad.
The pink salad dressing (a house secret) was too sharp so he opted for olive oil and vinegar. I had the seafood platter – a generous portion of fried goujons of haddock, plaice and cod, scampi, squid and sardines served with chips (£9.95). The broccoli was steamed (£2.25) to which I sprinkled some lemon juice and olive oil. The batter was crisp and everything was very tasty.
Large portions of catsup and homemade tartare sauce are brought to the table.
They also have proper fish forks and palettes.
The chips are delicious and you can tell they are freshly cut.
The quality of the food is first class.
We ordered a bottle of their house wine – J Moreau and Fils Blanc (£10.95) which stood up to its description of dry and refreshing with a fresh fruity aroma.
They have a good selection of beers, wines, a cider, and six vintage malt whiskies (from Glenkinchie’s 10-year-old to Lagavulin’s l6-year-old at £3.35 each). North Sea Fish daily specials cover not only food and wine but beer as well.
Traditional puddings (bread ‘n’ butter and summer fruit, £3.50) augment the a-la carte selection of homemade desserts: sherry trifle, tiramisu, crème caramel and cheesecake (£3.65).
Next door to the restaurant you will find an excellent takeaway service which includes most of the dishes as it shares the same kitchen.
Well done Angela – carry on the good work.
North Sea Fish
7-8 Leigh Street,
WC1H 9EW
020 7387 5892
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