AssetID: 56133961
Headline: ‘I took on the ‘Codzilla’ fish and chips challenge — and regretted it after 15 minutes’
Caption: WORDS BYLINE: Joe Crossley A massive fish and chip meal that weighs nearly 5kg has attracted some of the UK’s biggest ‘foodfluencers’. Only two people have overcome the daunting ‘Codzilla’ eating challenge at the award-winning Marino’s Fish Bar in Sittingbourne, Kent. Among those to attempt it are Eating with Todd, who has 1.3 million followers on TikTok, and The Food Review Club, with almost 1 million. Even German TV show Taff - similar to Good Morning Britain - has visited the London Road chippy for a feature. Codzilla was introduced in July by Andreas Matheiou, the third-generation owner of the 30-year-old business. Devour it all in 30 minutes and you get the mega meal for free, with your name enshrined on the leaderboard. If you fail, you pay the £60 price. It's similar to the dish served at Archie’s Fish and Chips in Minster, Thanet. That platter costs £65. The Marino’s dish is also meant for families or groups of people who want to share it and get a bit of a discount. A large cod and chips costs £19 while a medium is £16.50 at Marino’s. When I visited on Friday lunchtime, the only people to have completed the challenge were JJ Da Lion, who wolfed it down in 14 minutes and 24 seconds, and Max vs Food, who polished it off it in 15 minutes and 57 seconds. I knew I would need to work up a monster appetite, so I went on a run in the morning and avoided breakfast afterwards. I parked up around 11.30am, before opening hours, to chat with Andreas before things got too busy. In the kitchen, I was greeted by Izzy, a friendly waitress who works there part-time while studying at university. She was carving the Codzilla branding into a pumpkin. The restaurant was named the best fish and chip dine-in restaurant at the English Fish and Chip Awards in June, and it's clear to see why. The large windows facing the A2 provide plenty of light. It is decorated with fish and chip-related pictures, awards and a ship’s wheel. Within minutes of it opening, three of the tables were full. Now for Codzilla - which is one large slice weighing about 80 ounces (2.2kg) with the bone cut out. It’s covered in flour to help the beer batter stick to the cod - made the same way Andreas’ dad George did when he opened the chippy in 1996. When large parties or families visited the chip shop, George would cook a whole fillet of cod rather than cutting it up into separate pieces. Andreas, a dad of three, has put a new spin on it, dubbing it the Codzilla. Since then, the social media exposure has seen more customers, particularly children, coming through the doors, he said. “It’s about making fish and chips more popular again,” he added. “It’s been dying down over the years. “The new generation does not eat it as much as people used to 20 or 25 years ago. “So it’s about getting that generation into fish and chips. Codzillia is doing that.” I watched him put the fish in the fryer with hungry eyes, thinking I might have a chance of eating it all. Meanwhile, out of the corner of my eye I could see people queueing out of the door for takeaways, and could hear the phone ringing frequently. After 15 minutes in the vat, the fish was cooked. Andreas had to use both hands to pull it out, drain it and then place it on a mound of chips. Curry sauce, mushy peas, onions, gherkins, boiled eggs and of course half a lemon were all added to the formidable dish that weighs 4.7kg in total. There was an audible gasp from the dozen or so customers seated in the restaurant when Andreas carried it out of the kitchen. A couple of people got up from their tables to take photos. After being handed a chip shovel, a huge knife and a separate plate, I was left to it. I plunged the knife straight into the middle of the fish and was met with a beautiful crunching sound. The cod was incredibly tasty, thanks to the crispy beer batter. The fish itself had a nice texture and had the right balance of not being soggy or dry. After a mouthful or two, I tried some of the chips, which were chunky, crispy and fluffy inside. Despite my hunger, I was beaten by the 15-minute mark - eating maybe a third of the fish and hardly making a dent in the chips. The rest of the dish was boxed up and handed out to homeless people in Sittingbourne – fair play, Andreas. How anyone has completed this on their own, even though it was incredibly tasty, is beyond me. You have my respect. But that’s not to say I wouldn’t recommend it. Codzilla is perfect for a group of friends or a family meal, in a warm, clean and comfortable restaurant at a discounted price. OUT OF FIVE: FOOD: It's clear why Marino’s has been going for 30 years when other chippies have fallen away. Their fish and chips are amazing. ***** DRINK: There’s a range of fizzy drinks, tea and coffee. Nothing you couldn’t get anywhere else, not that I would want much more than what it offers. *** DÉCOR: My kind of restaurant. There’s no lairy neon lighting and dark paint that seems to be the norm. Instead, it is rustic, clean, comfortable and has lots of natural light. ***** STAFF: Andreas and co. were all welcoming, friendly and attentive with customers. ***** VALUE FOR MONEY: It’s £60, which for one person is a pricey dinner. But for a group, it would work out at a fair price with a bit of a discount. *****
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PersonInImage: Joe Crossley's Codzilla attempt on camera