This spot does it by the book. Generously sized pieces of cod are coated with a light beer batter and served with long potato planks and a side of peas and tartar sauce. The batter is outstanding, with just the right amount of crunch.
The just-caught flounder filets in Walt's basket are breaded (cornmeal and flour) and deep fried. The fried potatoes are wide and thick and the side of coleslaw is house-made fresh every single day. This is a big meal, and many diners end up taking some home for another day.
The kitchen here uses beer from the draft kegs in the bar to make a light, crunchy batter for the three large pieces of haddock in their newspaper-lined basket. The skinny chips are tucked under the fish. Malt vinegar and ketchup are on the table, along with hot sauce that’s worth trying.
Irish Pub 32 (the number of counties in Ireland) celebrates beer in the house specialties. So it’s no surprise that their batter is made with Smithwick (an Irish red-ale style beer). It’s light and crispy, an ideal coating for the moist, flaky cod inside. The chips are long and wide and the dollop of slaw shows the chef likes to pickle vegetables.
Not British traditional but quite appealing is the Lazy Lobster method of interpreting fish & chips. On a plate, wild Alaskan cod is dredged through a flour and cornmeal breading and then fried to a gentle crisp. A nice twist is the pineapple slaw, which shows the Florida influence of this dish.
At Kacey’s, there’s a Southern spin on fish & chips. Two nicely fried pieces of battered cod sit atop a mound of medium-thick fries along with a plastic cup of rough-cut, tasty cole slaw, a bit of tartar sauce and three toothsome hush puppies.