This Tiny Michigan Fish And Chips Counter Has Been Getting It Right Since 1950
Stepping inside Scotty Simpson’s Fish & Chips on Fenkell Avenue feels like watching a Detroit time capsule roar gently back to life, where the ticking clock politely resigns in favor of a simpler era.
The gleaming chrome stools, the rhythmic hiss of the deep fryers, and the genuine, friendly banter of the staff create an atmosphere that has remained remarkably consistent since the doors first opened in 1950.
This is not a place for modern culinary pretense or complicated fusion menus, but rather a small and honest sanctuary dedicated to the high art of the perfectly fried piece of North Atlantic cod.
You will notice that the local regulars move with a practiced ease, sliding into their favorite spots and ordering in a shorthand that reflects decades of shared neighborhood history and loyalty.
The air is perpetually perfumed with the scent of fresh batter and golden potatoes, acting as a siren song for those who crave a meal served without unnecessary fuss or fanfare.
Every hot plate that lands on the counter serves as a delicious roadmap to a classic Michigan institution that is still successfully earning its reputation one basket at a time.
Whether you are a lifelong Detroiter or a curious traveler, the experience of dining here offers a rare and comforting sense of permanence in an ever-changing city landscape.
Prepare yourself for fish that shatters with a glassy crack and a homemade tartar sauce that has likely ruined all other versions for you permanently.
Arrive Early, Leave Happy
The limited counter space at Scotty Simpson’s fills with remarkable speed, particularly on Friday afternoons and throughout the season of Lent, so your arrival timing is a crucial element of the experience.
Doors typically swing open at 11 a.m. on weekdays and 2 p.m. on Saturdays, and you will almost certainly spot a small group of dedicated regulars hovering near the entrance in anticipation.
Early birds are rewarded with the calm, inviting hum of the room, immediate seating at the counter, and the very first baskets of fish pulled from oil that tastes remarkably clean and fresh.
As you sit, you can watch the practiced rhythm develop as order tickets glide toward the kitchen and hot plates return stacked high with golden cod, tender perch, or jumbo shrimp.
You will hear staff calling out names rather than impersonal numbers, a small but significant detail that reinforces the neighborly, community-focused mood that has defined the spot for seventy years.
Order The Cod First
The golden fried cod is the undisputed benchmark of the menu here, famous throughout the city for a signature batter that crackles audibly before yielding to mild, flaky white fish.
Each piece is freshly fried to order and arrives at your place setting hot enough to momentarily fog your glasses, signaling the kitchen’s commitment to immediate service.
Just one bite is usually enough to confirm why local residents have consistently labeled this the finest fried fish in Metro Detroit for over seven decades.
Since 1950, the restaurant has built an ironclad sense of loyalty based on total consistency rather than the pursuit of culinary novelties or changing food trends.
A veteran regular’s trick is to ask for several smaller pieces if you happen to prefer a higher ratio of crispy outer crust to tender fish surface.
Mind The Cash-Only Rule
There is a small but absolutely crucial logistical detail you must remember before you pull into the lot: Scotty Simpson’s remains a strictly cash-only establishment.
The signage inside states the policy plainly, and the vintage register expects to see green bills rather than modern plastic or digital payment apps.
Nothing derails a sudden seafood craving faster than discovering you need to make an unplanned ATM detour while your fish is sitting hot and ready in the window.
This policy has survived every modern banking trend because the restaurant itself successfully resists any form of unnecessary or distracting change.
Plan ahead by visiting a bank beforehand, tip your server generously in cash, and you will leave with both your dignity and your dinner perfectly intact.
Respect The Fryer Technique
The house batter is engineered to be airy yet sturdy, avoiding the heavy, cake-like texture found elsewhere, and the oil is changed with a frequency that ensures a clean finish.
Listen closely for that faint, glassy crack when you first break off a corner of the fish; it is a reliable sound check on the kitchen’s mastery of temperature control.
While the thick-cut fries can vary slightly from day to day, those who prefer a serious crunch should feel free to ask for them “extra crispy” to ensure they meet your standards.
The team will always try to oblige, as they understand that the relationship between a hot fryer and a satisfied customer is built on those specific, personalized details.
Balance the richness of the fried elements with a deliberate forkful of the house coleslaw or a deep dunk into the tartar sauce to keep your palate perfectly calibrated.
Try The Perch And Shrimp
When you find yourself craving a bit of variety, the lake perch offers a tender, delicate flesh under a whisper-thin crust, while the butterfied shrimp land on the plate juicy and sweet.
The portions are incredibly generous without ever feeling showy, reflecting the blue-collar generosity that has been a hallmark of the Fenkell Avenue neighborhood for generations.
The fryer team possesses a deep, collective knowledge of timing, ensuring that even a large mixed platter arrives at your stool hot and perfectly synchronized.
I personally enjoy adding a squeeze of fresh lemon and a side of the house onion rings to provide a sharp, savory contrast to the milder flavors of the seafood.
If you are sharing your meal, be sure to divide the pieces quickly so the rising steam doesn’t have a chance to soften those perfectly rendered, crispy edges.
House Tartar And Coleslaw Strategy
The house-made tartar sauce rightfully earns its place on the counter, offering a creamy texture with just enough acidic tang to reset your palate between bites of rich cod.
I recommend using the sauce sparingly at first to appreciate the batter’s clean crunch, then gradually calibrating the amount to suit your personal preference.
Opinions on the coleslaw tend to split the room; some diners praise its mild, green freshness, while others find themselves wishing for a more aggressive level of seasoning.
The best strategy is to take a small exploratory bite before committing, deciding if you prefer it as a cool, crunchy counterpoint or if you’d rather save the space for more fish.
When the slaw works for you, it acts as a refreshing culinary metronome that steadies the entire plate and prepares you for the next savory bite of cod.
Lean Into The Time Capsule Vibe
The gleaming chrome trim, the row of fixed stools, and the straightforward, no-nonsense menu board all work together to set a very specific, nostalgic tone.
It feels as though the best parts of the 1950s survived simply by choosing practical usefulness and honest craft over decorative flair or modern redesigns.
The staff will address you with a genuine, unforced warmth—the specific kind of hospitality that effortlessly turns first-time newcomers into lifelong regulars.
The food here tastes like a craft that was learned through decades of honest repetition rather than something studied in a classroom or pulled from a trending blog.
Bring a friend and a good conversation rather than your headphones, and take a moment to appreciate the tidy, efficient choreography of the plates landing on the counter.
Seasonal Fridays And The Lent Rush
While the restaurant hums with a steady energy year-round on Fridays, the arrival of Lent turns that hum into a full-blown neighborhood chorus of activity.
During this time, local families line up out the door, and the resulting wait tends to be cheerful and social rather than tense or frustrated.
The staff moves with the speed of a practiced drill team, calling out names and stacking hot baskets with an efficiency that is impressive to witness firsthand.
The history of the Friday fish fry runs incredibly deep in the city of Detroit, and this specific counter honors that cultural habit with a singular, unwavering focus.
Expect slightly longer wait times during these peak periods, and consider enjoying a cold ginger beer or a soda while you watch the kitchen perform its nightly magic.
Onion Rings, Rolls, And Sides
An order of the house onion rings arrives at the counter bronzed and lacy, offering a distinctly different style of crunch than what you find on the fish.
They are a favorite upgrade for those in the know, providing a savory, salty side that is particularly well-suited for sharing with a companion.
A simple, soft dinner roll rounds out the plate, serving as a helpful tool for catching every last crumb and drop of tartar sauce during your final sweep of the basket.
A common visitor habit is to split one of the large fish dinners and then add an extra side or two to keep the meal varied and the textures lively.
If you are a true aficionado of the fried side dish, the onion rings play the perfect co-star to the cod without ever competing for the spotlight.
Logistics: Hours, Parking, Phone
Before you head out, be sure to double-check the operating hours: Tuesday through Thursday they serve from 11 a.m. to 7 p.m., with an extra hour on Friday until 8 p.m.
The restaurant remains closed on Sundays and Mondays, and they open slightly later on Saturdays at 2 p.m., so plan your trip accordingly to avoid disappointment.
Parking is relatively straightforward with both street spots and a nearby lot available around the 22200 Fenkell Avenue address.
Because the space is intimate and the pace is brisk, it is helpful to have your order mostly decided by the time you are invited to take a seat.
You will be fed fast, thanked with a sincere smile, and nudged back out into the Detroit daylight with the kind of satisfied grin that only a seventy-year-old recipe can provide.