Fish Central started as a neighbourhood fish and chip restaurant in 1968 and it has slowly built up its reputation to be reknowned for its fish and chip. I personally don't agree but they're definitely one of the best for their other seafood dishes.
It's atmosphere is bright and jolly with great energy from the staff. Customers are mainly locals but tourists are also making its way here now. A queue started to form shortly.
Seafood are all very fresh, with new seafood in frequently to create a special menu for both starters and mains.
Salmon fishcakes
Lovely complimentary fishcakes to start. They were freshly made, incredibly light and fluffy inside making the thin crispy batter almost collapsing onto itself as soon as you bite into it. The filling was mostly mashed potatoes with bits of salmon but packed full of flavours from the addition of herbs and greens. Served with pickled cucumbers for that nice zest to it.
West Mersea oysters
Incredibly fresh oysters served with vinegar, Tabasco and lemon slices. The only complaints was that they weren't washed thoroughly so still had sand in some of them. Howeverthey were lovely and plump offering a clean aftertaste.
Pan fried scallops
Another dish where freshest and quality plays a huge part in making this so delicious. They were incredibly bouncy and sweet even without dipping it into the salsa verda. Although the latter helped add a lovely layer of herby flavour. A very generous portion for £7.45
Plain grilled Scottish lobster with chips
A choice of Canadian or Scottish lobster and we chose the latter. Even being plain grilled the freshest of the lobster gave it that intense sweetness. A side of garlic butter and spicy sauce to help add addition flavour. The meat was very springy, coming straight off from its shell. Utensils given to crack open its claw to pick out the rest of the meat.
Sardines
Simple chargrilled sardines served with tomato and onion salsa. These almost flaked away in my mouth and although an oily fish the fishiness was very mild and more sweet due to the freshness. Chargrilled perfectly so the skin just crisp but the interior remained juicy. A lovely salsa to add a lovely contrast crunch to the texture
Hot oak smoked salmon salad
So thankful to the waiter who recommended this dish as it was phenomenal, especially for salmon which rarely wows me anymore. The salmon although smoked, remained moist. The strong sweetness from the honey contrasted with the savoury and spicy in the salmon marinate really gets the tastebuds going. Mixed with a lovely contrast of textures from the salad.
Deep fried cod fish & rock salmon
As fresh as the fish was I was not a big fan of the hard crusted thick batter which soaked up a lot of oil. However it was crisp rather than dense so was easy to break through. The fish also came unseasoned so constantly needed salt to be added to give flavour throughout. Luckily both the fishes shone on it's own as they were so fresh their natural sweetness prevailed, with cod being more delicate in taste and plumpier in texture and rock salmon sweeter in taste and more moist in texture.
Rocket and tomato salad (with Parmesan)
Something green, simple and light as a palate cleanser before we move onto the next dish. All very fresh with the tomatoes and lovely rich Parmesan there to give the dish umami.
Whole grilled dover sole
An incredibly meaty fish, meat densely packed but incredibly bouncy and delicately sweet in flavour. Perfectly grilled keeping all the moisture intact and the bone just came off the meat showing how fresh it was too. Probably my favourite fish out the mains.
Grilled wing of skate
Forking through the gaps of the bone to take off the meat off the bone, all done effortlessly. Each strand was incredibly tender and springy, delicate in flavour although could have done with more salt to lift its flavour. The capers help add a contrast of sourness and beurre noisette giving it a nice buttery coating.
Chips were the most disappointing part of the meal, very uninspiring, bland and limp. They needed to be fried longer allowing the skin to crisp and seasoned to give flavour to the potato.
Creamed potatoes were much more successful, seasoned and with the addition of herbs to give it flavour. Could have been creamed further with the help of water as it was slightly too thick and heavy.
I rarely get to eat such fresh seafood in London without paying an extortionate price for it. For freshness along and one was able to cook and retain all the moisture and sweetness in the seafood, I'm so impressed it has even become my favourite seafood restaurant. However their batter used for their fish and chips was disappointing, far to thick and heavy. There's definitely a lot more better for fish and chips like Kerbisher & Malt, offering a lighter crispier batter.
But nothing can beat this lively Mediterranean atmosphere, low prices and the fact it is a homely local restaurant running for 48 years. read more