The fries are a suitable match for the flaky fish if doused in malt vinegar and HP Sauce, the vinegary brown condiment commonly found on British tables.
Although a bit oily, the crisp coating is thick and clings to the tender white flesh. They served the same bubble and squeak (the Brits like to fry leftover vegetables the day after and mix them into a sort of mashed potato cake) and bread and butter pudding that they now offer at their Richardson restaurant.īut most come here for the fish and chips, a mound of golden and glistening Atlantic cod piled on a bed of thick russet fries. The fish is battered and then fried in a blend of canola and cottonseed oil. They’ve been here since the 1990s, and their previous North Texas venture, Barclay’s, was known for its British food. The seaside destination is one that Fish & Fizz owners Nick and Kelli Barclay know well-it’s where they ran a boutique hotel and restaurant, and raised their kids. One wall is adorned with a cartoonish painting of beachgoers, relaxing in the sand along the Banjo Pier in the small English coastal town of Looe. Wooden tables fill the dining room families and neighborhood regulars settle into metal chairs.
Inside, the walls are decorated with British flair and fish knickknacks. The car belongs to restaurant owner Nick Barclay. The vehicle, which is native to the humming streets of London, stood out among all the Toyota Camrys and pickup trucks. Some may call it “ideal fish and chips weather.” I prefer “a nuisance to drive in weather.” I pulled into the Richardson strip-mall and parked next to a 1972 Austin black cab. It was dark and drizzly the evening I ventured up to Fish & Fizz.
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