Best Fish 'n' Chips - 2011
Taylor's Chowder House
In 1985, Dave Taylor of Taylor's Chowder House started dipping Alaskan coldwater cod in his signature batter of tempura and "regular" batter (a concoction he got from a friend in Utah) for his fish and chips, a menu item that quickly became a best seller. Dave's no longer a part of the west-side seafood staple he established, but his Alaskan cod dinner (a.k.a. fish and chips) is no less popular. Lightly battered and seasoned, deep-fried, and tender and flaky, these scrumptious swimmers arrive with tips pointing heavenward. And if you like a little kitsch with your fish, there's no end to the nautical-themed eye candy — it hasn't changed since it washed up at Taylor's over 20 years ago.