THE somewhat unrivalled genius of a fish and chips supper – regularly revelled in, not least on a Friday evening - has always been fried into its simplicity.
The decision to combine two modest ingredients, for example, was nothing short of a culinary masterstroke which has gone on to delight tastebuds for decades.
Since first being married together the foods have proved inseparable and the historic dish remains a staple in households across the country and the Commonwealth.
However, as time has passed, in some quarters the level of care and attention which was perhaps once afforded to a chippy dinner by those behind the fryers has waned.
In some places the dish’s simplicity – the very reason why it has always proved so popular with cooks and customers alike - has become an excuse for slap-happiness.
With that being said, however, many fish and chip chefs in Colchester remain as dedicated to upholding the standards of the working class takeaway as ever.
And some of them are even sailing that extra mile to ensure their take on the traditional cuisine is salt and vinegared with a touch more quality than is expected.
The Norfolk Fish Bar, in North Station Road, is a prime example of a fish and chip shop not satisfied with serving up anything less than top-tier.
Founded by Justin Chung, the eatery is arguably the city’s fanciest chippy – in fact, resorting to flippantly branding it a ‘chippy’ does it a huge disservice.
The quaint, eco-friendly chip shop is designed in a smart chrome aesthetic with its logo shining in a cool neon turquoise glow.
It is a plush decor which really encapsulates what the business and the food on offer are about – it is neat, enticing, crisp and above all else, incredibly fresh.
During a recent visit to the Norfolk Fish Bar I opted for a large cod, large chips, a John Coleman Butchers battered sausage and some curry sauce.
The melt-in-your-mouth fish, which cost £7.75, was coated in a gloriously golden, crispy batter and boasted a beautifully creamy texture. I savoured every bite.
Devoid of any excess, flavour-sapping grease, the generous portion tasted as fresh as it looked with every mouthful conjuring up images of being out at sea on a fishing trawler.
The £3.50-priced large chips, meanwhile, which pleasantly proved more than enough when divided up between two hungry eaters, were also perfectly cooked.
Despite there being only so much I imagine you can achieve with a chopped-up potato the composition of the chips harboured a taste of uniqueness.
Like the fish, which they complimented delightfully, the chips also tasted fresh, free of too much oil, and far from the unpleasant flavours of mass-production.
The perhaps most surprising element of my meal came in the form of the battered sausage – a must-have with any fish and chip dinner.
Far from run-of-the-mill, this particular battered banger thankfully couldn’t have been further from the processed-tasting pork dished up by other establishments.
The meat encased within this pocket of batter – costing £2.50 - is supplied by John Coleman Butchers, which is based over in Boxted.
Its un-tampered quality really elevated the experience and makes the sausage quite simply as proper and pure a sausage as you can hope to get from a takeaway joint.
So, if you are looking to feast on a traditional fish and chip supper without the feeling of sluggishness or guilt which might usually follow, there really is nowhere better.
The Norfolk Fish Bar is flavour and freshness in abundance. And its commitment to quality will only help to revive and reinvigorate an otherwise tired British staple, transforming it into a more up-market version of itself.
Speaking about the magic behind the Norfolk Fish Bar owner Justin said: “What makes us unique and special is we will always try to source the best and freshest local produce possible - sometimes our fish will be caught in Mersea.
“We try and support local businesses too. We use local butchers and for the potatoes we use local farmers as a first priority.
“We even offer a great range of vegan items which has been really popular.
“We are big on sustainability – we make sure all our fish is sustainably fished to ensure fisheries continue to thrive in marine and freshwater habitats.
“All our used oil gets collected weekly which is used to create high quality biofuels for transport. Even to the small details of all our packaging is fully recyclable.
“We care about what we do and what happens around us and I think that is what makes us special and unique.”
To find out more about the Norfolk Fish Bar click here tinyurl.com/2p9yz6yt
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