Rosie’s Fish & Chips

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1 / 9Fish of the day and chips. James Brickwood2 / 9Fish burger. James Brickwood3 / 9Beef dripping chips in paper. James Brickwood4 / 9Grilled octopus. James Brickwood5 / 9Hot chip butty with gravy. James Brickwood6 / 9Battered sausage. James Brickwood7 / 9Rosie’s Fish & Chips in Coledale. James Brickwood8 / 9The menu. James Brickwood9 / 9Fish and chips with pickles. James BrickwoodPrevious SlideNext SlideRosie’s Fish and ChipsSeafood$$$$

Get in the car, roll down the windows and drive south. Let the sea breeze flow in as you track down the escarpment, snake along Sea Cliff Bridge, pull into Coledale and join the line at Rosie’s Fish & Chips.

Behind the counter, Ben Sinfield slips fillets of flathead into yeasted batter aerated with Principle beer and soda water, then drops it into shimmering beef tallow. The coating puffs and crackles, hardening into an amber crust. In the next fryer, the chips – peeled and cut from the boxes of potatoes piled up outside – go in for a second dunk.

The package is wrapped in paper, there’s lemon, dill-flecked tartare and Sarson’s malt vinegar to cut the fat, and as you tear it open and take that first crunching bite you think to yourself: this is summer.

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