Press & accolades | Emerald City Fish & Chips

Emerald City Fish & Chips Serves Up Satisfying Southern-fried seafood and Hospitality by Lynn Jacobson "...On Dec. 26 of last year, Emerald City Fish & Chips appeared like a Southern-fried Christmas present for the Rainier Valley. It was a gift from the Allen family, whose New Orleans heritage shows in nearly everything on the menu, from the crab puppies (hush puppies with crab inside) straight through to the sweet potato pie."

Emerald City Fish & Chips Settles Into its Seasoning by Hollis Wong-Wear “...To get right into it, I was actually pleased that the catfish portions were not enormous chunks but rather smaller golden-battered medallions set atop considerably large fries. The catfish was, in a word, JUICY. And in some more words: surprisingly succulent, kind of dripping, extremely delicious. I realized how normalized I have become to the dryness of flash-frozen fish; the freshness of the catfish's preparation was delightful...”

Cheap Eats: Columbia City's Fish and Chips A Fish and Chips Spot with a Neighborly Sense of Place “...Allen says the key to creating great food ‘is fresh ingredients.’ All of their fish is from Alaska and is prepared in house with their own special breading and seasonings. During my visit, I tried the Alaskan Cod and chips (fries) with a side of tartar sauce. The fish was hearty and well cooked with a tasty batter that went well with the spicy tartar sauce. The fries were also perfectly seasoned and hot, making the meal more filling.”

Fresh Fish: Emerald City Fish and Chips Opens Doors “...All of their fish is from Alaska and is prepared in house with their own special breading and seasonings. During my visit, I tried the Alaskan Cod and chips (fries) with a side of tartar sauce. The fish was hearty and well cooked with a tasty batter that went well with the spicy tartar sauce. The fries were also perfectly seasoned and hot, making the meal more filling.”

Blue-Ribbon Batter The Allen Brothers Bring Some Serious Golden-Fried Deliciousness to Rainier Valley by Brendan Kiley “...The Allen brothers' batter is also a minor miracle, well seasoned with garlic and cayenne, but not so hot that you won't want to grab a bottle of hot sauce sitting on the counter. The batter's consistency is its blue-ribbon feature: smooth and not too thick, it sticks to the fish and doesn't turn into a wringable grease sponge. ‘We use panko, but grind it up really fine,’ Steve says. ‘Some people use cornmeal for a little grittier flavor. But we really want people to taste the fish, that nice and clean taste, and the spices without leaving that taste of grit in your mouth.’ Mission accomplished.”