Food & Culture
4 Can’t-miss Fish & Chips Plates
As Indian summer lingers, fresh fish and chips take center stage in the Northwest.
By Sarai Dominguez August 8, 2011
Pike Street Fish Fry
Alaskan ling cod and chips are served with your choice of six dipping sauces, including smoked chili mayo and curry ketchup. The flaky, paprika-spiced tempura-batter-dipped fillets are made even more perfect with a heaping side of French fries and a fried lemon.
Capitol Hill, 925 E Pike St.; 206.329.7453
The Walrus and the Carpenter
You won’t even miss the chips (believe it or not) when you bite into a dish of melt-in-your-mouth fried oysters. Sourced from Hood Canal and breaded with a cayenne cornmeal mixture for a light and flaky texture, these oysters are served with cilantro aioli for a fresh finish.
Ballard, 4743 Ballard Ave. NW; 206.395.9227
Emmett Watson’s Oyster Bar
Served in a small corner of the Market, the fried clam entrée is a quarter-pound of simply breaded seafood bliss. Although only mildly seasoned with a bay leaf and celery salt blend, these clams (and the side of hand-cut Washington-potato French fries) are packed with flavor.
Pike Place Market, 1916 Pike Place, Suite 16
Spud Fish and Chips
There’s nothing fancy about the good old-fashioned cod fish and chips at this long-time local institution, but the crisp treat gets the job done and then some: Alaskan cod is hand-cut and hand-dipped in the secret-recipe batter, then fried in 100 percent canola oil and served with freshly cut French fries and house-made tartar sauce.
West Seattle, 2666 Alki Ave. SW; 206.938.0606
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