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Six Fish Friday dishes to try at Edinburgh restaurants

Fish Friday is a Scottish tradition, but if you can’t be bothered to cook, food reviewer Gaby Soutar suggests six fish dishes to try at Edinburgh restaurants.

Published: March 21, 2016

Monkfish curry at Ondine

(2 George IV Bridge, Edinburgh, 0131 226 1888,


Picture: Ondine Facebook

Diners mainly seem to visit this stylish seafood restaurant for the glamour of the oysters, shellfish platter and the lobster. All very nice, of course, but we love their cockle warming and chunky monkfish curry, which comes with masala rice and cucumber raita.

Dragon rolls at Kanpai

(8-10 Grindlay Street, Edinburgh, 0131 228 1602,

Picture: TripAdvisor Traveller

Picture: TripAdvisor Traveller

When it comes to sushi, dragon rolls are an opportunity for the itamae to get theatrical. This place’s version doesn’t breathe fire, but near enough, with a procession of shrimp tempura maki topped with avocado scales and tobiko and, to lead the charge, a prawn’s head. Seems a shame to slay it, but we must.

Baja cod tacos at El Cartel

(64 Thistle Street, Edinburgh (0131 226 7171,

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Picture: TripAdvisor Traveller

Picture: TripAdvisor Traveller

It’s Friday, so you’ll be wanting want a little drinkie with your fishy. We can’t think of a better combo than one of this place’s frozen margaritas or a cold Day of the Dead IPA, alongside tacos that include a version featuring battered cod, chipotle crema and pomegranate salad.

Fish pie at The Scran & Scallie

(1 Comely Bank Road, 0131 332 6281,

Picture: TripAdvisor Traveller

Picture: TripAdvisor Traveller

Perfect on a rainy day, this is the cashmere blanket of fish pies. It’s a classic done perfectly, with loads of cheese, butter and chunks of whatever variety of fish is on the menu that day. Go for double carbs and get triple cooked chips on the side, because you’re worth it.

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Eyemouth langoustine thermidor tart at The Printing Press

(21-25 George Street, 0131 240 7177,

When calories are no object, treat yourself to this ridiculously indulgent starter, which features seafood in a mustardy sweet sauce and a shell of shortcrust pastry. If we were a langoustine, we would want to be remembered like this.

Fish tea at The Tailend

(14-15 Albert Place, 0131 555 3577,


Picture: Tailend

Although Edinburgh has no shortage of fish and chip joints, there are few that allow diners to sit in. Forget the newspaper, pull up a chair at this place and go for their fish tea, with tartare sauce, peas (spherical or mushed), a cuppa and enough chips to feed a half-starved platoon.

Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.

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