Fresh Fish of the Day and Home-Made Chips in a Box for €4 at the Fish Hatch (Value up to €9.50)

Some intriguing parings have come together in food form, including haggis and neeps, the infamous rarebit, or the Italian-style battered Espresso dumplings. Treat palates to a more appetizing take on fried fare with today's CityDeal: for €4 diners can feast on an exemplary fish supper from the highly regarded Fish Hatch.

The Imperial Cork Hotel has recently opened its own take away traditional fish and chip shop, with the Fish Hatch serving up a premium version of the discerning customers favourite fried treat. Celebrating a great natural resource by only serving sea fancies caught on the day, the Hatch's head fryer will season and dust your chosen gilled treat in front of your very eyes before frying it to perfection. The method offers a much healthier and more presentable meal than the usual pre-battered fish. Once cooked, fish are then wrapped and boxed with a cone of chips and minty mushy peas, ready and waiting for hungry mouths to feast upon.

Voucher holders will be able to peruse the catch of the day menu board before placing their orders. The options usually available are the likes of cod (€8.50), hake (€8), haddock (€8) and unusually, a sustainable option. Customers can also quell hunger pangs with a selection of fishcakes (€8), the delectable goujons of salmon (€9.50), or even fillets of plaice (€9.50). Once your stomach's hungry growls have been appeased, you could admire the cutesy packaging in which your dinner was offered, or sneak a peek at the Irish Examiner, formerly the cone home of your now diminished chips.

Reviews

The Fish Hatch may not have had many reviews so far since its opening in December 2010; however, it has received quite a bit of attention from the Irish Examiner and Cork Student News.

Fish is fresh, served in a box with Irish Examiner themed wrapping paper, complemented with fresh mushy peas and chips, and great quality...
– Laura Mulcahy, Cork Student News

Customers can order cod, haddock, hake and fish-cake [sic] meals, and watch as chefs like Mary O’Mahony season the fish fillets with flour, dip them in batter, and cook them on the spot.
– Eoin English, Irish Examiner, 02 December 2010