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"Fish and chips a la graisse de boeuf ! "
@smoothiedevase
"Fish and Chips cooked in been dripping Today the fish bar is run by the founders’ sons, brothers Stephen and Chris Georgallou, two serious fryers who can be spotted wearing white lab coats, caressing the liquid batter off the fish to ensure an even fry, or checking the seething chips for the perfect cook by feel. The Georgallous, like many other fryers, have been hit hard by the economic conditions that Tom Lamont described in his recent Guardian elegy: energy price hikes, soaring prices of fish (cod has essentially become a loss leader), even the cost of dripping, which has almost doubled. The one problem they don’t have is customers – it is so rammed on Fridays and Saturdays that it has its own app, which those in-the-know use to order ahead to avoid upwards of an hour-long queue. Molesey is where a specialist pastime has most fully found its niche audience.The chips at Molesey may well be the best in London*: tanned, only slightly crisp on the outside but soft within, as if the potato inside has sublimed from the heat, and sweet from the dripping. You can order scraps without any fuss. But the real reason to go all the way to Surrey is the Stav. Why the Stav? “It’s a bit before your time,” one of the servers once told me, wildly underestimating my age and knowledge of semi-racist Harry Enfield caricatures. The Stav is a Molesey invention that began life as a “Greek burger” eaten on lunch breaks by staff, evidence of the quiet suburban tendency to channel boredom into absurd sandwiches (see also Alex’s Cypriot Sandwiches). It’s a pitta filled with doner meat (ideally chicken) and beef dripping chips, sitting on a small layer of American cheese, with sauces of your choice. I have seen smaller things emerge fully formed from the head of Zeus. It is wildly stupid, alarming and delicious, especially when enough onions and chillies are added for balance. We need more of this madness."
@
"Traditional beef dripping chip shop."
@captainbeefshart