It’s been awhile since I last had fish and chips from Cor Blimey — the last time was pre-pandemic, so it has been well over two years!
This is my favourite place for fish and chips as it’s the closest taste-wise to the ones in the UK. Since the Hubs is now here in Malaysia (and a trip to the UK is impossible atm), I brought him along so he could have a taste.
The shop’s interior has not changed much from my last visit: it still boasts a nautical theme with lots of blue and white, dark wooden chairs, and glass table tops with newspaper articles on the fish and chips industry in the UK.
What makes Cor Blimey’s fish and chips ‘authentic’?
While the dish is not difficult to find in Western restaurants in Malaysia, the versions served locally tend to be bastardized: think breaded (gasp!), with a side of ketchup, cheap mayo, salad and store-bought fries.
Cor Blimey, however, has all the trimmings. At each table you’ll find malt vinegar, salt and pepper seasoning (how they’re traditionally eaten in the UK—although they also have ketchup and chili to cater to local palates), and the seafood is battered instead of breaded.
We got fried calamari rings (RM15.90) as appetizers. The seafood was fresh, the batter was well done and crispy, and it came served with a tartar sauce dip.
For the fish and chips, you start with a choice of fish, the most affordable options being Dory (RM25.90), Ocean Perch (RM28.90) and Cherry Snapper (RM30.90). Premium choices include Pacific Halibut (RM42.90), their bestseller the Atlantic Cod (RM47.90), and Haddock (RM49.90). Once you’ve picked your protein, you can then choose the batter (plain, lemon herb, onion garlic, chilli lemon, western curry) and two sides.
We opted for two Ocean Perch, which is descibed as ‘moist, medium-firm and mild-tasting with medium flake’. N had the lemon herb batter with a side of beans and chips, while I had the onion garlic batter with mashed potato. Our orders took awhile to arrive because they fry it fresh to order, but it was worth the wait as they arrived at our table fresh and piping hot!
Everything was perfect: batter was so crisp, you could hear the crunch from a few tables away; and the fish was moist, flaky, and well seasoned. I’m glad their quality hasn’t changed from the first time I came here, and I hope they maintain it into the future.
No trip here would be complete without their dips and sauces. In the UK, almost every chippy offers ‘chip shop’ curry dip, which I have yet to find anywhere else in Malaysia other than Cor Blimey. Legend has it that the curry with chips pairing came about in the 1970s, when many chippies were run by Asian families. But don’t expect a spicy kicker – English chippy curry is very much like Japanese curry, which is mild and sweet. I friggin’ love it, though: my friends and I used to go to this place called Chicken Stop back when we were students in Sheffield, and I always doused my chips in curry lol.
Cor Blimey’s other dips such as onion gravy, creamy herb, and garlic mayo (insanely addictive) are great as well.
If seafood isn’t your thing, the resto also serves other traditional British favourites, such as bangers and mash, pickled egg and gherkin, apple berry crumble pie with custard, and deep-fried Mars Bars, which is a Scottish chippy specialty.
COR BLIMEY (SS15)
23, Jalan SS 15/4, Ss 15, 47500 Subang Jaya, Selangor
Open: Tues – Thurs (5pm – 9.30pm), Fri-Sun (12pm – 9.30pm). Closed Mondays
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