This Michigan Fish Fry Spot Is So Good, Locals Say It’s Worth The Drive
I’m a firm believer that some of the best things in Detroit are draped in neon and stuck in a glorious 1950s time warp. There is a specific kind of magic at this special spot. It’s the smell of bubbling peanut oil and the briny, golden promise of a fish fry that hasn’t changed its rhythm since Eisenhower was in office.
This legendary spot stands as a titan of the state’s culinary map, offering the absolute best traditional fish and chips and authentic retro dining in Michigan.
It’s all about straightforward, sizzling perfection on a plate, no foams, no fusses, just fish fried to a crisp, airy finish that shatters when you bite. I love that the hours are focused and the service is brisk; it’s a place that respects the craft of the deep fryer. If you want a meal that feels like a delicious, greasy handshake from history, you’ve found the motherlode.
Start With The Batter Fried Cod, Keep It Simple
The first bite of Scotty Simpson’s cod cracks quietly, then gives way to silky flakes that feel almost custard light. The batter is impressively thin, evenly bronzed, and never greasy, which is a testament to how carefully they mind the temperature of their peanut oil.
They keep the salt modest, ensuring the natural sweetness of the fish stays front and center rather than being buried under a mountain of seasoning. The texture stays clean and delicate, which makes each forkful feel surprisingly light despite the deep fry.
Scotty Simpson’s Fish & Chips has remained a steadfast guardian of this recipe since 1950, and you can taste that multi generational consistency in every forkful. There is no showy garnish to distract you here, only a lemon wedge, house made tartar sauce, and decades of tradition.
If you are someone who lives for that extra bit of crunch, do not be shy about asking for small pieces, because the increased surface area gives you more of those delightful, crispy edges. Grab a seat where you can watch the fry station move with a calm, military like rhythm.
You will likely finish your portion faster than planned and still find yourself eyeing your neighbor’s plate with envy. Just remember to bring your appetite and a pocket full of cash.
Mind The Hours And Arrive Early On Fridays
Lines gather with a speed that feels almost civic on Friday nights, turning the sidewalk into a temporary neighborhood gathering. Doors generally open at 11 AM Tuesday through Thursday, stretching to 8 PM on Friday.
The schedule then shifts to a 2 PM to 8 PM window on Saturday, while Sunday and Monday remain closed. That limited availability only seems to sharpen the local demand and keeps the room buzzing when doors reopen.
This specific rhythm traces deep into Detroit’s cultural habits, particularly during Lent when the craving for a classic fish fry reaches a fever pitch. The old school pace keeps the quality tight because the cooks prefer frying to order instead of holding fish under heat lamps.
You can usually expect quick ticket times once you are actually seated in a booth, since the kitchen runs with practiced confidence. I suggest arriving as close to the opening bell as possible for a calmer experience or calling ahead to check current wait patterns.
A strategic late lunch before the evening rush is another reliable way to dodge the crowd without sacrificing freshness. Since they maintain a strict Cash Only policy, hitting the ATM before you pull into the lot ensures you can settle in without a worry.
Request The Small Pieces For Extra Crisp
A few long time regulars will let you in on a tiny secret, always ask for the small pieces of cod. These smaller cuts offer more edges, which translates directly to more of that iconic crunch.
Each bite becomes a beautiful lacework of golden batter with tender fish tucked securely inside. It is a texture driven experience that carries the entire meal without needing a heavy hand of spices to make an impression.
This ordering habit has been passed down through countless visits, the kind of folk knowledge diners trade across the formica tables. The team behind the counter knows the drill perfectly and will nod knowingly if they have enough smaller cuts to swing it for you.
While supply can vary depending on the day’s catch, the payoff in texture is very real. You should pair these crispy shards with a side of fries or onion rings, depending on your particular crunch mood that afternoon.
A quick squeeze of lemon is all you need to wake up the flavors. Keep your tartar sauce close, dip lightly, and enjoy the shattering sound that serves as proof the oil is exactly the right temperature.
Order The Fish And Shrimp Combo When Indecisive
When choice paralysis hits, which often happens as the smell of the fryer reaches the front door, the Fish and Shrimp Combo becomes the ultimate peacemaker. The cod delivers that airy flake while the shrimp bring a sweet, firm snap under their own thin coat of batter.
This plate gives you two distinct textures and enough variety to keep every bite interesting until the last fry is gone. It feels generous without being overwhelming because each element plays a clear role.
Combo culture runs deep in this dining room, supported by quick fire tickets and a kitchen that functions like a well tuned instrument. The staff have learned how to balance limited fryer space without compromising timing.
Everything lands on your table piping hot because the cadence of the kitchen is so well practiced. It is a good idea to ask for extra napkins right at the start and keep your sauces within easy reach.
I tend to alternate between a bite of fish and a bite of shrimp, moving like a quiet metronome through the meal. The result is unshowy, deeply satisfying, and exactly what this historic room promises to every guest.
Respect The Cash Only Policy And Eat Stress Free
Nothing kills a deep seated craving quite like reaching for a credit card that the machine simply will not accept. Scotty Simpson’s maintains a firm Cash Only policy, which perfectly suits the time capsule atmosphere and helps the staff keep the line moving efficiently.
Planning your finances ahead of time ensures that the entire experience feels easy and relaxed from the moment you say hello to the moment you settle the tab.
Plenty of legendary Detroit institutions have kept these older rhythms, and this fish house wears the tradition proudly. You will see the policy mentioned in reviews and on various signs, serving as a steady reminder of the restaurant’s roots.
Despite the old school rules, the staff is exceptionally warm and quick with water refills and rolls, ensuring the exchange stays smooth. I make it a habit to hit the ATM before even putting the car in gear, tucking the bills for the tip and the total into separate pockets to speed up my departure.
That way, your final memory of the afternoon is the satisfying crunch of the batter, not a frantic scramble for change.
Try The Onion Rings When You Want More Crunch
The onion rings at this establishment arrive at the table looking like a small, golden crown. The ridges of the batter catch the light, showing off a coating that clings to the vegetable without smothering its natural flavor.
When you take a bite, the onion pulls clean rather than coming out as a long, stringy mess. They serve as a brilliant companion to the fish, acting as a second percussion section in the symphony of crunch.
The menu here stays narrow by design to ensure quality, but these rings have earned a massive following of their own over the decades. Their legendary consistency comes from the use of hot, clean oil and a commitment to frying in small, unhurried batches.
You can really taste the restraint in the kitchen, which keeps the rings from turning into a heavy, oil soaked burden. I like to alternate bites of the rings with the cod to reset the palate between pieces of fish.
A light dusting of salt and a quick dip into the tartar sauce or ketchup usually does the trick. If you happen to be sharing with a friend, make sure to claim your fair share early, as these tend to vanish much faster than you might expect.
Note The Fries And Ask For Extra Crisp If You Care
Fries can often be a point of debate among the local regulars. On some visits, they land perfectly golden with soft, pillowy centers, while other times they might arrive feeling a touch more relaxed.
If the texture of your potato is a high priority for you, simply ask the server for extra crisp. The kitchen is usually happy to oblige and will leave them in the fryer for that extra minute to ensure they have a sturdy bite.
This slight variability is just part of the human pace found in a small, independent operation that has been running since the mid century. While online reviews might mention these occasional highs and lows, the fish itself always remains the undisputed headline act.
Think of the fries as the supporting cast, they are a classic part of the Fish and Chips tradition, and that is how they are treated here. I suggest seasoning them lightly yourself at the table and leaning on the lemon and tartar sauce to carry the plate.
I personally enjoy eating a fry after every few bites of fish to help balance out the saltiness. If you are someone who refuses to compromise on crunch, the onion rings are generally a more consistent bet for that shattering texture.
Do Not Skip The House Tartar And Lemon
The house made Tartar Sauce at Scotty’s is a masterclass in balance, offering a fresh and pointed flavor with a gentle relish twang that lifts the entire meal. When combined with a fresh squeeze of lemon, it adds a much needed brightness that makes the fried batter feel significantly lighter on the stomach.
These two components work together to calibrate each bite without ever drowning out the clean, mild flavor of the Atlantic cod.
These sides are a non negotiable part of the ritual that the community expects. Over the seventy plus years they have been in business, the kitchen has kept the recipe simple, avoiding the sugary or gloopy pitfalls found in lesser establishments.
This culinary restraint matches the unpretentious vibe of the dining room and the very reasonable price tag on the menu. I find it helpful to set up the plate as soon as it arrives, creating a little mise en place of sauce and lemon wedges.
Take a quick dip, a small squeeze, and then pause for a second to appreciate that quiet crackle of the batter. The balance of flavors is much more apparent when you take the time to slow down.
Consider Coleslaw, But Know Your Preference
Coleslaw is one of those sides that divides opinion, and that pattern holds true here as well. Some visitors love the crisp, lightly dressed crunch of the house version.
Others wish for a bolder or creamier seasoning profile. It usually arrives bright and fresh, leaning toward a clean finish instead of a sugary style.
Because it has accompanied the fish for generations, it remains part of the classic set piece. Variations from batch to batch are normal in a compact, high volume kitchen.
If you are particular about cabbage, ask for a small taste before committing to a full portion. Otherwise, keep your focus on the cod and treat the slaw as a refreshing reset.
I often pivot back to fries or onion rings when I want more salt and crunch. Regardless of preference, the fish remains the main reason people keep making the drive.
Leave Room For Pie When Available
On the luckiest days, cream pies appear on the menu like a friendly wink from another era. The lemon version runs bright and smooth, while the chocolate lands with a richer finish.
Both are sized to close a heavy meal without pushing you over the edge. They are not available every day, which makes spotting a fresh slice feel special.
Dessert here stays firmly old school, matching the mid century ease of the wood paneled room. Many regulars take slices to go so they can enjoy them later that evening.
It is a small, affordable luxury that adds character without crowding the table. I recommend asking about the pie situation early because popular flavors disappear quickly.
A boxed lemon slice later at home provides a gentle final note. It works as a tidy, sweet button on a true Detroit classic.