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The Bay Ridge ChipShop proves that British fast food, in all its deep-fried glory, can be sublime. It’s the third Brooklyn “chippie” by Christopher Sell, a classically trained chef and English ex-pat who yearned for his childhood chow. His family-friendly restaurant is cheery, with light yellow and rust painted walls hung with posters referencing The Beatles, James Bond, and even Benny Hill. Wooden tables and flooring add a casual, rustic vibe. The signature battered cod is a triangular chunk of fish that’s fried to a delightful state of flaky, greaseless succulence. Almost anything from the fryer satisfies, including a baseball-sized mac and cheese orb, meaty Myers of Keswick sausage, a slab of haggis, and even a Mars bar. Welsh rarebit is another excellent choice; it consists of cream, egg yolks, English Cheddar cheese, and Coleman’s Mustard slathered over fresh bread, topped with a tomato slice, and broiled until bubbly. It puts ordinary grilled cheese to shame. This rich cuisine cries out for a proper pint; a beer and wine license is in the works. Meanwhile, it’s BYO. — Michael Anstendig

Welsh rarebit with salad, $8; battered Myers sausage & chips, $8.50; battered cod & chips, $10.50; spotted dick with custard, $4.50; fried Mars bar, $3.