Capels holds the East Devon Seal of Excellence and cooks up some pretty good fish and chips. The cod and haddock are served up in traditional fish shop batter, and the chips are particularly tasty with a very potato-ey flavour.

The cod comes from Icelandic stocks. You can sit down inside the restaurant where there is also a seniors’ and childrens’ menu available, but it’s pretty low key -more a cafe really. Alternatively you can take your fish and chips away.
Capels does all of the usual extras such as curry sauces and
picked eggs too.

The Fish Shed at Dart's Farm is a new development based on the Australian concept of wet fish shops that cook up fresh fish chosen by the customer.

It’s the brainchild of David Kerley, an ex-fishmonger who gave
up his filleting knife some years ago to sail the world delivering yachts. After falling in love with the Aussie fish and chip experience he decided to bring it to Devon.

The cooked fish menu includes cod, plaice, haddock, lemon sole, sea bass - all grilled and with chips. There is also a weekly set menu with items like medallions of monkfish served with new potatoes, salsa verde and a mixed
leaf salad. Try the homemade mayo, aoli, rouille, salsa verde and pesto. Yum. Sit outside in the courtyard or
take away.

Hanburys make proper, traditional fish and chips and have won a tonne of awards as a result. The licensed restaurant has a wide menu including grilled fish dishes and sirloin steaks, however, we really liked their no-nonsense take away next door with its long list of fish and classic accompaniments.

Push the boat out and have a piece of battered brill with your chips. David Hanbury says, "It's an expensive fish which some people say is too good to be battered, but when you try it, you know it's worth it." Other unusual options include smoked haddock, poached cod, battered lemon sole, skate, monkfish and huss - much of which comes from Polperro.

The Model Fish Café is a fish and chip shop that is always walking off with awards. In 2003 they were in the top five fish and chips shops in the South West as part of the Fish and Chip Shop Of The Year competition.

It's a traditional set up which sells great quality fish, fried to perfection and served with crispy chips and all the extras, such as curry sauce and mushy peas. The best bet is to take away your fish and chips, pickled cockles and gerkins and sit on the
seafront. Although, there is also the option of sitting in the small
restaurant at the back of the shop which has waitress service.

This is a fish and chip shop of legend. The queues outside the take-away can be long at busy times, but that's just because there is nowhere quite like it for miles. The batter is light, the fish sweet and fresh, and the chips are of the proper 'chippie' variety.

Next to the take away is the large fish and chip restaurant which has recently been redesigned to include another floor, to seat the clamouring hordes that come to get their fix at Squires.

In the restaurant you can get all of the good old fish and chip accompaniments such as pickled gerkins, mushy peas, bread and butter and pots of tea. There is also a fully licensed bar, non-fish dishes and fabulously named specialities such as the 'fish panache' - a mix of plaice, salmon, cod and prawns in a thermadour sauce. Try it with chips and a glass of white wine.

The succulent fish in a light, fresh batter is in a class of its
own, and the chips are equally good - puffed up and so fresh out of the fryer that they sizzle on your plate.

The Start Bay Inn sells a wide range of fish and seafood, much of which has been caught in the bay. Paul Stubbs, one of the partners in the business, dives for the scallops for sale in the restaurant. The range of fish includes haddock,Icelandic cod, grilled whole lemon sole, grilled bass, scampi, crevettes, john dory and skate. The bay is a beautiful setting, but the thatched inn is quite a plain seaside pub - the food is the reason to go to The Start Bay Inn.

You can take away or eat in and the service is very jolly. There is also a family room off the bar and a wider menu that offers non-fish dishes.