About Us

Welcome to The Crispy Cod and welcome to the best fish and chips you have ever tasted, from the best fish and chip shop in Wales! The Crispy Cod Fish Bar is situated on High Street, Tonyrefail, near the Rhondda Valleys, but our customers come from all over South Wales after experiencing the quality and the taste of our take-away food, it really is second to none. The Crispy Cod is owned and operated by award winning chef Mathew Williams who has worked in some of Wales' finest hotels and restaurants including The Elm Tree in Newport, The Newbridge on Usk and Woods Brasserie in Cardiff Bay. After gaining vast experience in these places he decided to open a fish bar close to his home and has received tremendous support from local customers making the take-away a massive success with word of mouth spreading the customer base to many miles outside of Tonyrefail, across the whole of Wales.

Top Quality Fish

At The Crispy Cod we always serve the finest quality fish, sourced from around the world. We also pride ourselves on providing a wide range of fish to our customers from good old fashioned cod, sourced from the world renowned fishing grounds of the Faroe Islands, to quality monkfish, ideal for those with more adventurous tastes!

Award Winning Chips

The Crispy Cod takes the producing of the finest chips you will have ever tasted very seriously. Many years of researching and testing different varieties and preparation techniques has resulted in a truly delicious recipe for our chips which we always strictly follow. We always use the finest Maris Piper potatoes for all our chips.

Like Desiree, Maris Piper scores 5 on the waxy / floury scale. With its pleasant floury texture it is therefore ideal for many potato dishes from chips and roast potatoes, mash and wedges. Maris Piper is one of the best known and popular potato varieties on sale, with more Maris Piper grown across the UK than any other variety. It is also a great favourite with fish and chip shops because it is so reliable. It has a creamy coloured flesh and although technically its skin is white to yellow in colour, it is regarded as a ‘white' potato and is widely available.