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Fish and chips done properly requires more than just dropping something in hot oil. JP's works with fresh catch delivered regularly, and the batter has to hit the fryer at exactly the right temperature—too hot and it burns the outside before the fish cooks through; too cool and you're left with soggy, oily results. In Pietermaritzburg's humid climate, getting the timing right matters even more, since moisture affects how the coating crisps up. The chips need to be cut consistently and blanched before the final fry to get that golden interior and crispy exterior. It's the kind of technical detail that separates a decent takeaway from one where people actually queue up for their order.
In Pietermaritzburg, the UKZN campus areas and the city centre commercial strips have the most active weekday takeaway market. Indian takeaways along Commercial Road and in the Grey Street corridor offer some of the province's best curry and roti options outside Durban. For travellers on the N3 between Durban and Joburg, Pietermaritzburg is a practical stop for more varied food options than the typical highway rest stop.