{"id":10309,"date":"2026-10-14T10:39:11","date_gmt":"2026-10-14T10:39:11","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/10309\/"},"modified":"2026-10-14T10:39:11","modified_gmt":"2026-10-14T10:39:11","slug":"7-restaurant-chains-with-the-best-fish-and-chips-according-to-chefs","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/10309\/","title":{"rendered":"7 Restaurant Chains With the Best Fish and Chips, According to Chefs"},"content":{"rendered":"

Chefs share their favorite spots for crispy fish, flaky fillets, and classic fish and chips.<\/p>\n

There\u2019s something undeniably satisfying about a plate of fish and chips done right: flaky fish tucked inside a crisp, golden batter, a generous pile of hot fries, and a side of tartar sauce to bring it all together. While the British classic has plenty of fans, not every restaurant gets the balance of crunch, flavor, and freshness just right. To find out which chains are worth a visit, Eat This, Not That! asked chefs for their picks and here are the seven favorites.<\/p>\n

\tLong John Silver\u2019s<\/p>\n

\"\"” src=”https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/10\/Long-John-Silvers-2-piece-fish-combo.png” alt=”” width=”640″ height=”469″ \/>Long John Silver\u2019s<\/p>\n

For a fast-food chain built around fried seafood, Long John Silver\u2019s has long been a familiar name for anyone craving a no-frills fish-and-chips meal. Its longstanding appeal makes it a natural pick for fans of this classic combination. It\u2019s a go-to for Sharonda Gray, owner & chef, Sha Sha\u2019s Catering Service.\u201dFor fish and chips, Long John Silver\u2019s is a classic choice that delivers the crispy, golden texture people look for in this comfort-food favorite,\u201d she says. \u201cThe fish has a crunchy, seasoned coating while remaining tender inside, and the combination with their crispy fries creates a satisfying contrast of textures. Chef Sharonda adds, \u201cAs a chef who specializes in comfort food, I appreciate how Long John Silver\u2019s has maintained its recognizable style and consistency over the years.\u201d<\/p>\n

\tBonefish Grill<\/p>\n

\"\"” src=”https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/10\/Bonefish-grill-fish-and-chips.png” alt=”” width=”640″ height=”469″ \/>Bonefish Grill6254a4d1642c605c54bf1cab17d50f1e<\/p>\n

A sit-down seafood restaurant has a different set of expectations when it comes to fried fish, from the quality of the seafood to the execution in the kitchen. Bonefish Grill earns a spot on this list for its take on the pub-style favorite from Tabatha Petrus, Owner & Elite Personal Chef at Thyme & Ease by Tabatha. \u201cWhen I am not micro-filtering fat or executing botanical infusions in my own private client kitchens, I look for chains that understand how to manage fryer temperature to protect food integrity,\u201d she says. \u201cBonefish Grill executes a masterclass with their traditional Fish & Chips. By using a light, crisp beer batter that flash-seals the fish, they lock in the natural juices without letting the oil saturate the meat.\u201d Chef Tabatha adds, \u201cIt delivers that high-velocity golden crunch while maintaining a post-meal lightness that completely defies standard fried food rules.\u201d<\/p>\n

\tCulver\u2019s<\/p>\n

\"\"” src=”https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/10\/Culvers-North-atlantic-cod-dinner.png” alt=”” width=”640″ height=”469″ \/>Culver’s<\/p>\n

Known for its Midwestern roots and made-to-order menu, Culver\u2019s brings a fresh-prepared approach to fast-casual dining. That attention to preparation is one reason Chef Tabatha loves the joint.\u00a0\u201cFor a regional favorite that respects the integrity of old-world coastal dining, Culver\u2019s completely dominates the fast-casual space with their North Atlantic Cod,\u201d she says. \u201cIt\u2019s hand-battered to order, meaning the fish stays exceptionally light, flaky, and fluffs away perfectly without absorbing excess heavy frying oil.\u201d\u00a0Tabatha Petrus, Owner & Elite Personal Chef at Thyme & Ease by Tabatha.<\/p>\n

\tHooters<\/p>\n

\"\"” src=”https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/10\/Hooters-fish-and-chips.png” alt=”” width=”640″ height=”469″ \/>Hooter’s<\/p>\n

Although Hooters is best known for its wings, its menu offers more than the chain\u2019s signature appetizer and entr\u00e9e options. Its fish and chips is a reminder that familiar sports-bar destinations can have some unexpected choices worth considering, says Steve Ingber, executive chef & owner, MileHighCook. \u201cPeople sleep on the seafood at Hooters, but the fish is battered and fried golden, flaky inside, with a big pile of fries,\u201d he says. \u201cIt\u2019s a solid plate of fish and chips at a place most people only think of for wings.\u201d<\/p>\n

\tBJ\u2019s Restaurant & Brewhouse<\/p>\n

\"\"” src=”https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/10\/BJ-Restaurant-and-brewhouse-fish-and-chips.png” alt=”” width=”640″ height=”469″ \/>BJ’s Restaurant & Brewhouse<\/p>\n

With a menu that spans pub favorites and brewery-inspired fare, BJ\u2019s Restaurant Brewhouse is well-positioned to put its own spin on a traditional fish-and-chips plate. The chain\u2019s brewhouse identity makes it a particularly fitting option for this comfort-food classic. \u201cBJ\u2019s does a beer-battered fish and chips, which makes sense at a brewhouse,\u201d says Chef Steve. \u201cThe beer keeps the batter light and crunchy, and the fish inside stays flaky. Order one of their beers with it.\u201d<\/p>\n

\tRed Lobster<\/p>\n

\"\"” src=”https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/10\/Red-Lobster-fish-and-chips.png” alt=”” width=”640″ height=”469″ \/>Red Lobster<\/p>\n

Seafood is the centerpiece at Red Lobster, making it a natural contender. \u201cTheir fish and chips is flaky white fish in a crisp batter, cooked right so it isn\u2019t oily,\u201d Chef Steve states. \u201cThrow in a Cheddar Bay Biscuit and you\u2019re set.\u201d<\/p>\n

\tCaptain D\u2019s<\/p>\n

\"\"” src=”https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/10\/Captain-Ds-2-piece-fish-and-fries-combo.png” alt=”” width=”640″ height=”469″ \/>Captain D’s<\/p>\n

For diners looking for a quick seafood meal, Captain D\u2019s is a longtime fast-food option worth considering.\u00a0According to Chef Steve, \u201cCaptain D\u2019s batter-dipped fish is the closest thing to classic fish and chips in fast food.\u201d He adds, \u201cThe batter is light and crisp, the fish is flaky, and the fries come right with it. A squeeze of lemon and some tartar sauce and it\u2019s done right.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Chefs share their favorite spots for crispy fish, flaky fillets, and classic fish and chips. There\u2019s something undeniably satisfying about a plate of fish and chips done right: flaky fish tucked inside a crisp, golden batter, a generous pile of hot fries, and a side of tartar sauce to bring it all together. While the<\/p>\n","protected":false},"author":2,"featured_media":10310,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5,6801,6,7,8],"class_list":["post-10309","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef","tag-fish","tag-restaurant-chains","tag-restaurants","tag-seafood"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117438838442661808","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/10309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=10309"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/10309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/10310"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=10309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=10309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=10309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}