Date: April 23, 2010

The history of fish and chips begins two centuries ago in the British Isles, as the popular "take-away" food for a growing and hungry industrial workforce. The trade was dominated by small shops along the streets and alleys that served a battered, deep-fried fish (typically North Sea cod or haddock) wrapped in newspaper and accompanied by chopped up and fried potatoes, called "chips". A sprinkle of pickling vinegar might have been added for good measure.

Flaky, moist white-fleshed fish is ideal for frying, a process that seals in the fish's natural, flavorful juices. The Fish Market's choice of fish is Pacific Northwest lingcod, prepared panko-style (coated with light Japanese bread crumbs), served with thick cut, skin-on fries and coleslaw. Our tartar sauce is the common accompaniment, but many prefer just a simple squeeze of lemon or dash of malt vinegar

We hope you find our fish and chips in keeping with a great seafood tradition. Try them with a chilled pint of Anchor Steam Beer.