Emmets, the Emerald-Isle annex nestled in Beacon Hill, pours a mean stout and fries an even meaner fish & chips. Your plate o’ gold is covered with beer-battered New England haddock, “skin on” steak-style fries, slaw, and tartar sauce. You’ll also want some Irish Potato Skins, a dynamite combo of skins crowned with shepherd's pie mix.
The original J.J. Foley’s has been around since 1909, so it's doing something right, namely its fish & chips. Settle into a well-deserved pint and indulge in the talked-about Beer-Battered Filet of Haddock and house-cut fries with slaw, tartar sauce, and lemon. Balance things out with a plate of deep fried Mac n’ Cheese Bites.
This ain’t your Uncle Declan’s fish and chips. The popular Pan Asian spot pulls out all the stops for its platter, and it's so good that it resides on the Chef’s Special menu. Carefully selected whitefish are coated in JP Seafood’s famous extra-crispy batter and fried. The homemade coleslaw, bright and fresh with delicate seasoning, takes the familiar (and sometimes ignored) staple to the next level.