It will be the second London venue from general manager Barry Wallace and head chef Simon Whiteside, who launched the 60-cover flagship Hook Camden site in November 2014.
Hook Brixton will feature 18 indoor covers and 100 in its greenhouse area. A takeaway option will also be available.
The site will serve a healthier take on the British staple, with fish battered in Panko crumbs with Cuban, Cajun and Jamaican Jerk seasonings made from scratch.
Writing on the Hook website, Wallace said: "Both Simon and I still work full time in the kitchen and on the floor respectively in each new branch and we are learning as we progress. We want to take our time building the foundations for our concept to become a good, honest, fair brand that respects the planet."
All the brands' oil is recycled and utensils, including corn starch cutlery, are biodegradable - designed to minimise the use of plastic.
Fish are sustainably sourced and delivered daily from The Flying Fish Seafood Company, with scallops and squid on the menu alongside cod, hake and megrim sole.
Sides include Sea Spaghetti and Samphire Citron Salad; Minty Mushy Peas; and Wakame and Sprout Pickle.
House ice cream, with flavours such as Spiced Guinness; White Russian; and Poitin and Lavender, is also available.
A soft launch period will take place from 9 to 14 June, with 50 per cent off all food.
Wallace and Whiteside started Hook as a Dublin market stall in 2011, serving mackerel and chips.
The stalls' success led to the pair opening their first restaurant in Brussels, with their premier London site launching last year.
Hook Brixton will operate from 12pm-10pm seven days a week.