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Open Seven days a week 12pm to 10pm Monday to Sunday

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Winner of Fish & Chip Shop
of the Year 2019

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Menu

At Krispies we try to cater for all tastes and diets. Choose your favourite fish either coated in our special Krispies Batter or just simply grilled. We also have a selection of burgers, sausages and homemade vegetarian dishes. Every Tuesday we have a Gluten Free Menu click here to view.

 
 
 

Our Food

Whether it is our MSC Certified fish, our bespoke batter, our potatoes, burgers or buns all our food at Krispies is carefully selected and sourced, as we only use what we believe are the best products. Where possible we also use local producers and suppliers.

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Especially to celebrate Seafood Week (4-11 October 2019) here are a couple of our favourite recipes that go together, well, like Fish & Chips!

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Tartare sauce 
We love a good dollop of Tartare Sauce with our Fish and Chips. It’s really easy to make your own (just like we do at Krispies) and it tastes much better than the stuff that comes out of a jar!

Ingredients

  • 200ml/7fl oz mayonnaise

  • 3 tbsp capers, drained

  • 3 tbsp gherkins, drained

  • squeeze of lemon juice

  • flaked sea salt and freshly ground black pepper


Method 

  1. Roughly chop capers and gherkins

  2. Combine all ingredients in and bowl and mix together 

  3. Taste and adjust seasoning, adding a little more lemon if needs be.

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Fishcakes
We make our own Fishcakes at Krispies but here is a recipe that you can make yourself at home. It looks like a lot of work, but they are surprisingly easy to make and what’s more you can make them ahead of time and just cook them on the day. They are especially delicious served a big dollop of homemade tartare sauce.

Ingredients

  • 450g sustainably sourced cod or haddock fillet

  • 2 bay leaves

  • 150ml milk

  • 350g Maris Piper Potatoes

  • ½ tsp finely grated lemon zest zest

  • 1 tbsp flatleaf parsley, chopped

  • 1 tbsp snipped chives

  • 1 egg

  • I tsp English mustard

  • Flour for shaping

  • 85g fresh white breadcrumbs, preferably a day or two old

  • 3-4 tbsp vegetable oil for shallow frying

 Method

  1. Lay the skinned cod or haddock fillet and 2 bay leaves in a frying pan. Pour over the milk and 150ml water.

  2. Bring to a boil, cover, then lower the heat and simmer for 4 mins. Remove from the heat and it let stand, covered, for 10 mins to gently finish cooking the fish.

  3. Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a pan and just cover with boiling water. Add a pinch of salt and simmer for 10 mins or until tender, but not broken up.

  4. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes and leave for a min or two.

  5. Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.

  6. Take off the heat and beat in the mustard, lemon zest, the parsley and the snipped chives.

  7. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

  8. Flake the fish into big chunks add it to the pan of potatoes. Using your hands, gently mix the fish and potatoes together so they are only just combined. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

  9. Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four.

  10. With floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Then sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

  11. Heat 3-4 tbsp vegetable oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with lemon wedges, a nice fresh green vegetable and some fresh chips from your local chip shop and your homemade tartare sauce.

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Serve your fishcakes with a squeeze of lemon and a good dollop of homemade tartare sauce. 

 
 

Explore Krispies
 

 

Krispies News

There is always lots going on at Krispies. Click below to find out all the latest news and up to date announcements about events, competitions etc at your favourite Exmouth Fish & Chip shop.

Krispies Kids

Get to know our Fishy Friends, play games, download sea scene to colour in yourself. Remember, you get a FREE Krispies Collectors Card with every Kids Meal. There are 16 to collect.

Our Blog

The Krispies Blog is where we discuss what is really important to us both as a business and personally and really gives you a chance to get to know us and our business better

 
 

Our Environment

Whether it is our commitment to maintaining the MSC Chain of Custody or looking after our shoreline here in Exmouth, we really care about the environment and ensuring what we do is as kind to the planet as it can be. We are proud to be MSC Certified, to have 100% recyclable packaging and to sponsor our local Beach Cleans.

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Our Team

It is hard to over estimate how important the Krispies Team is. The business is not just about Tim and Kelly about but about a hard working, dedicated, talented crew of around 20 people who make Krispies a top quality fish and chip shop day in, day out.

 

Watch our careers video

 
 

More about Krispies
 

 

Careers at Krispies

There is more to working at Krispies that you might think. Tim and Kelly have been running Krispies since 2000 and will pass on their knowledge and wisdom in all areas from food preparation to front of house.

Our Awards

We are incredibly proud to have won some awards over the years. From Best Restaurant in Exmouth to the National From Field to Fryer Award for our chips, we are proud of every single one of them.

About Krispies

Krispies has been cooking fabulous Fish and Chips since 2000. A real family business it is lovingly run by Tim and Kelly Barnes who over the years, have turned it into a much loved Exmouth institution.