Crisp & Crackle: Fish & Chips as English as They Can Get in Prague

After years spent in England, Pavel Borák is bringing a slice of British food culture to Prague with his new bistro, Crisp & Crackle. The focus is on classic fish and chips, homemade porchetta sandwiches and authentic ingredients — from English vinegar to a specially imported batter mix from the Netherlands.

In the heart of Prague, directly along the Vltava River, a new bistro is focusing on a concept still relatively rare in the Czech capital: traditional, quality British fish and chips and Italian-inspired porchetta. Behind the project is former flight attendant Pavel Borák, who spent many years living and working in the United Kingdom, including in Eastbourne, Swindon, Bristol and Cambridge. During that time, he also flew long-haul routes between London, Singapore and Australia for the Australian airline Qantas.

The idea for the bistro grew out of personal experience. During his years in England, Pavel developed a passion for classic fish and chips — despite previously hardly liking fish at all. In particular, the combination of crispy batter, tender fish, mushy peas and curry sauce won him over. “Fish and chips were simply part of life in England,” he says. Fridays especially gradually became almost a tradition for him.

Foto: Crisp & Crackle

With Crisp & Crackle, Pavel aims to bring authentic British street food to Prague. The team therefore relies heavily on original ingredients. The special batter mix is imported directly from the Netherlands. Together with his business partner, Pavel personally travelled to the producer’s factory to collect several hundred kilograms of the mixture. It is later prepared using sparkling water to create an especially light and crispy batter.

The bistro also places strong emphasis on the quality of its fish. Frozen fish from the North Atlantic is used, which, according to Pavel, is processed and shock-frozen immediately after being caught. The chips are British style thick cut: homemade and double-fried. Classic sides such as curry sauce, mushy peas and English vinegar complete the menu.

Foto: Crisp & Crackle (PD)

And for anyone thinking it could not get any more British: Pavel and his team prepare their fish and chips in an original Hopkins oven. The oven is said to give the dishes an extra English touch. A technician was even flown in from England specifically to install and fine-tune the equipment.

Two dishes – maximum focus on quality

Alongside fish and chips, porchetta forms the second main focus of the bistro. The slow-cooked pork belly is prepared over several days, filled with herbs and cooked for hours to achieve an especially crispy crust. According to Pavel, the dish was inspired in part by travels to England and Canada. “We preferred to offer fewer dishes and do them really well,” he adds.

Foto: Crisp & Crackle

The bistro deliberately sees itself more as a modern street food and takeaway concept than a traditional restaurant. Food is available both to take away and to enjoy on site. In the longer term, the owners also plan to increase their presence at Prague markets and food festivals. Additional offerings such as soft ice cream and new drinks are already in preparation.

Since opening just a month ago, the concept has reportedly been particularly well received by expats, tourists and younger customers. Through social media and early regular visitors, word about the new bistro has gradually been spreading. “British guests in particular have already told us that the fish and chips taste as authentic as possible,” Pavel says.

Foto: Crisp & Crackle

With summer just around the corner, a walk along Prague’s Náplavka is especially worthwhile at the moment. And when hunger strikes, Crisp & Crackle offers the perfect stop — whether for fish and chips enjoyed on the spot or traditionally takeaway-style by the Vltava River.


Crisp & Crackle Prague
Trojická 387/2 (Rašínově nábřeží), 128 00 Nové Město
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