The Jolly Fryer is a family run business serving the Island for 33 years, still preparing and cooking Fish & Chips the traditional way.
We’re in Niton, in the car park adjacent to the Library, every FRIDAY from about 4.45pm - 7.15pm
Menu:
- Cod and similar
- Fish bites
- Haddock
- Hake (pre-order only)
- Pollock
- Plaice
- Scampi (whole tail)
- Fish cake (in a bun with salad & mayo)
- Cod roe
- Chippy extras (eggs, gherkins, onions)
- Chicken nuggets
- Sausages
- Burgers
- Veggie pancake rolls and burgers
- Chips
NO ORDERS CAN BE ACCEPTED BY EMAIL, TEXT OR VOICEMAIL.
We encourage phone orders - this way you avoid long waits. You may phone your order in from 9am Mondays to Friday, from 9am to 3pm Saturdays. No need to wait until the day you want - the earlier the better if you want a specific time.
We are very old fashioned so to avoid disappointment please don't leave orders as voicemail, texts nor emails - we won't see them in time for your arrival.
Walk up orders are taken at the truck but in busy times there may be a slightly longer wait.
Sorry but we cannot accept electronic payment of any kind, it’s cash or a cheque only.
ABOUT
The Jolly Fryer is a family run business on the Isle of Wight. We’ve been going since 1990 and are still the only mobile business preparing and cooking Fish & Chips the traditional way on the Island. Even after 36 years every day we still peel potatoes, cut our own chips, cut fish and mix batter ourselves.
Since the start we’ve served selected villages on the Island on the same days, at the same times every week. Being mobile has its challenges and we can overcome most, but severe weather sometimes beats us – during these times a check our Facebook page where we will tell you if we’re out there working or having to stay at home.
We don’t think of what we do as 'fast food'. We aren't like other food trucks. We concentrate on quality and service, as such we cook to order and this takes time. Everything nowadays is getting more expensive, Fish and chips is no longer a cheap option and we strive to serve the best. To do this takes time and effort.
