Now, the chips. Thick enough to matter. Fluffy on the inside. And salted with a heavy, almost reckless hand. You might worry about your blood pressure. Ignore that worry. It’s a distraction.
They’re the kind of chips that demand vinegar. Lots of it. Then mushy peas. And then you sit there, staring at the mountain of carbs, and think, “I’m going to conquer this, or die trying.” It’s a noble goal.
The Secret Weapon: The Curry Sauce
Oh, the curry sauce. It’s not optional. It’s an essential nutrient. It comes in a little tub, thick and golden, with a gentle heat that doesn’t fight the fish—it dances with it.
FryMaster Fish & Chip Restaurant & Take Away - ExplorerEats
Dip a chip in that sauce. Just try it. You’ll suddenly understand why people queue in the rain for this place. It’s the difference between a good chippy and a legendary one.
