People Drive From All Over Michigan To Eat Fish And Chips At This No-Frills Diner
Look, I’m at a point where I’ve officially run out of patience for “deconstructed” anything and waiters who explain the origin story of my garnish. That’s why walking into this spot felt like finally coming home.
And when I took that first bite, the crunch was so loud I’m pretty sure the person at the next table heard it, but more importantly, it was real.
There’s a quiet craft in that batter that hasn’t changed since the 50s, and honestly, why should it? You come here because you want one thing done exactly right, without the side of ego.
Discover why locals call this the best fish and chips in Detroit, a no-nonsense Michigan landmark where the secret recipe hasn’t changed in over 70 years.
If you’re plotting a drive this weekend, I’ve put together some notes to help you navigate the counter and land that perfect plate like you’ve been coming here for years.
Start With The Classic Cod And Chips
That first bite whispers steam, then crackles. The cod wears a pale gold coat that shatters lightly, revealing pearly flakes that separate in gentle sheets.
Fries lean toward sturdy, with enough heft to sponge up salt and malt vinegar without sagging.
The kitchen’s rhythm shows in the balance. Batter is thin, almost lacy, and never greasy, thanks to vigilant oil temperature.
Tartar tastes bright with dill and a little tang instead of sugar, which keeps the fish leading.
Order the standard dinner and let simplicity win. Ask for fries well done if you like extra snap.
You will finish the lemon wedge without noticing, then consider another squeeze you already used.
Find The Unassuming Building
Steeped in mid-century charm, this legendary Detroit institution has been serving up one of the city’s most beloved comfort meals since 1950. To find this local landmark, you’ll head to the Brightmoor neighborhood on the city’s northwest side.
The destination described is Scotty Simpson’s Fish & Chips, located at 22200 Fenkell Ave, Detroit, MI 48223. If you are traveling via the Southfield Freeway (M-39), exit at Fenkell Avenue and head west for about two miles; the classic neon sign and modest brick exterior mark a spot that has remained largely unchanged for over seven decades.
There is convenient parking available in a dedicated lot adjacent to the building.
Order The Onion Rings For Contrast
Sweet onion slides through a thin, crinkled jacket of batter that echoes the fish but brings its own hum. The rings are almost papery at the edges, thicker where the onion pools moisture, giving a satisfying tug.
Salt, a breath of pepper, then that soft sweetness.
They cut through cod richness without stealing focus. This is not the breaded, breadcrumb style, but the same house batter managed with care so nothing turns heavy.
Fresh oil keeps the color even.
Share one order across the table. Dip in tartar, then try plain to appreciate the batter’s clean crack.
Ask for a mix of larger and smaller rings if you enjoy different textures in one basket.
Sit At The Counter For The Show
The counter gives you the sizzle as soundtrack. You can watch baskets lift, tap, and drain while plates shuttle to the pass with that tidy, old-school rhythm.
The heat rolls out when the hood hums, and you smell toast, salt, and potato.
Sitting close reveals the choreography. Staff pivot efficiently, paper wrapping rustles, and tartar cups stack like chess pieces.
The vibe is friendly without fuss, nods replacing chatter when it is busy.
Claim a stool if you like seeing craft up close. It helps gauge wait times too, since you can count tickets.
I always leave with a better sense of how care shapes something so simple.
Respect The Malt Vinegar And Salt
Malt vinegar is not a flourish here. It is part of the equation, caramel and grain balancing the cod’s delicacy.
A light rain wakes the batter’s nuttiness, while a pinch of salt firms the edges of flavor.
The technique is simple: season the fries first so they carry the vinegar without wilting, then hover over the fish with a measured pour. This keeps the crust crisp rather than soggy.
Lemon follows, quick and bright.
Use the bottle on the table rather than drowning your plate. Taste, adjust, then taste again.
The restraint pays off as each component stays intact yet more alive, like tuning a radio into perfect clarity.
Try The Perch When Available
Lake perch appears as a local-leaning alternative when supply allows. Fillets arrive slimmer than cod, with frilled edges that crisp into delicate chips.
The flavor runs a little sweeter and more mineral, perfect for a lighter mood.
Perch carries the batter differently, almost like a ruffle. Because pieces are thinner, the kitchen pulls them a touch earlier, preserving tenderness.
You still get the signature shatter, just more feathery.
Ask what is frying that day before ordering. If perch is on, consider swapping one fillet into a mixed order to compare.
The contrast teaches your palate why oil temperature and timing matter so much in this small room.
Coleslaw For Balance, Not Filler
Crunch resets your bite between hot mouthfuls. The slaw here leans creamy but not gloopy, with a gentle acidity that cuts through fried edges.
Cabbage stays perky, and carrot offers quiet sweetness rather than sugar shock.
It reflects a practical kitchen choice. Keep the dressing light so it does not compete with the fish, and let texture do the balancing.
Pepper flickers in the background, clean and steady.
Order a side if your plate feels heavy. Fork some onto a fry for contrast, then chase with a lemoned piece of cod.
You will find the pace of the meal steadies, each return to heat feeling sharper and more focused.
Cash, Card, And Quick Takeout
Logistics can make or break a craving. The team moves takeout with crisp efficiency, boxing fish so vents keep steam from softening the crust.
Paper liners absorb just enough, leaving fries lively when you get home.
Ordering by phone helps on busy Fridays, and the quoted time usually hits close. Payment is straightforward, and the counter keeps change moving so the line never feels stuck.
Labels on boxes are large and legible.
Bring a flat surface for transport, not a bag that tips. Crack the lid the moment you park to release steam.
I have eaten in the car more than once and felt no regret at all.
Notice The Neighborhood Rhythm
The block tells you when to arrive. School let-out brings families, late afternoon sees regulars, and Friday draws travelers who treat this as a ritual stop.
The flow is predictable in a comforting way.
Inside, the no-frills room mirrors the street’s pace. Orders land, conversations pause for first bites, and the fryer carries on like a steady metronome.
There is pride in doing one thing right for a long time.
Plan around that cadence if you want quiet. Midweek midafternoon often feels spacious.
You will likely hear first names called at the counter, which is a reliable sign you picked the right place.
Ask About Off-Menu Tweaks
Small requests travel far here. Extra lemon wedges arrive without fuss, and well-done fries get their own minute in the fryer.
Sauce on the side keeps the fish breathing while you taste everything clean.
This kitchen is tuned to repetition, which makes adjustments easy. You are not rewriting the playbook, just tweaking the chorus to your ear.
The staff’s calm makes it feel natural to ask.
Keep it simple and clear. One change per item ensures crisp execution and hot plates.
You will notice how a tiny shift, like vinegar first or salt last, nudges the whole experience into place.
Remember It Is Affordable And Generous
Value hides in plain sight. Prices stay friendly, portions lean hearty, and you leave feeling well fed without apology.
Even a single dinner can stretch if you pace yourself between fish and fries.
The generosity reflects a long-standing neighborhood ethic. Keep plates honest, avoid fussy garnishes, and let craft be the treat.
It is an old Detroit bargain that still holds power.
Consider splitting a platter if sampling sides. Add slaw rather than a second basket so everything stays hot.
You will likely walk out with a satisfied quiet that follows good choices and a fair tab.
End With A Thank You At The Counter
Gratitude fits the room. Staff juggle phone orders, fry baskets, and guests with steady patience, and a simple thanks lands like a good tip to the day.
The exchange feels as classic as the metal stools.
This place thrives on regulars and travelers meeting in the middle. Courtesy oils the gears as much as clean fryer oil does.
It keeps the atmosphere calm even when tickets pile up.
Offer a clear thank you when you pick up your plate or bag. It is quick, human, and right-sized.
You will step back onto Fenkell with a quiet brightness that lingers longer than the last crispy bite.