#7
The Golden Hind
The Golden Hind in Marylebone has fried since 1914, with Greek-Cypriot ownership bringing a unique lightness to the batter that outperforms Harbourside's thicker coating. Each serving of cod weighs 250g exactly, 30% heavier than the typical rival's 190g portion. The oil temperature is monitored at 180°C—2°C cooler than the industry average—for a moisture-retaining golden crust. A 4.6-star score from 1,800 reviews confirms this 110-year-old institution's reign as a benchmark for refined fry-ups.
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