Whenever February and March roll around, it’s that time of year when regardless of the reasoning, people start to ask, “Where can I get good fish and chips in Tucson?”
Check out some of the places we’ve gathered.
Quaint little counter service restaurant, Crispy’s offers both white fish as well as catfish on its menu. The fish is breaded in a very well-seasoned cracker crust and served with steak fries and tartar sauce. Any other sauces, hushpuppies, coleslaw, or potato salad are on you to customize your Crispy’s experience. Also note, they have some big, reasonably priced family meals.
Being the long-time “King” of Tucson seafood restaurants, of course, the Fisher made our list. They are serving up a classic fish and chips with Alaskan cod, “big” fries, coleslaw, and all the add-ons. The real beauty about Kingfisher, while practicing pescetarianism, is the copious amount of seafood options.
Like a little whiskey with your fish and chips? Mulligans on the east side has cultivated one of the city’s biggest and most versatile whiskey lists. I digress, this is about the fish basket! Wild-caught Alaskan cod is hand-battered in a housemade beer batter and served with shoestring french fries, coleslaw, and tartar sauce. On Fridays, there is a free refill for their fish Friday special.
The Parish, serving chef-driven Southern cuisine is offering up a N’Awlin-style fish and chips on its regular menu. This version is Abita beer-battered Mississippi catfish, Crystal hot sauce, and hand-cut fries. Add an order of hushpuppies and cast-iron cornbread and you are in soul food heaven!
The sign on the menu when you walk to the counter exclaims: “One bite and we gotcha!” You have to love the bravado of this small yet colorful seafood spot. Their fish comes in combos with an option of pairing the cracker-breaded white fish with shrimp, scallops, or oysters, served with crinkle-cut fries and Sue’s Sauce (A hot sauce-laden take on a cocktail sauce).
Inspired by Poseidon’s three-pronged spear, Navy SEALs, and sports, Trident has garnered a reputation for providing great East Coast seafood dishes to Tucson. The fish and chips is no exception. Alaskan beer-battered cod, with all the fixin’s is offered up in a two and three-piece option. Add a cup of their famous clam chowder and you got yourself a really delicious way to stray from meat for the day.
The dark and moody space also features a few bright magenta faux croc leather booths. Executive chef Noah Tellez recently worked at Mountain Oyster Club, where he earned a reputation as a “palate wizard.”
Enjoy a range of playful takes on pub staples with spot-on execution and superb triple-cooked fries. The beer batter on the walleye shatters with a delicate crisp. The tartar sauce packs a hit of fresh dill, while the green goddess slaw adds another layer of herby freshness.
