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Oct 21, 2008 07:53 AM

New Fish and Chips Joint in Brighton Center

It's called the Battery and is on Washington Street across from Boca Grande. It seems to be Irish-owned and is mainly a take-out joint. I think that a lot of money was put into it, as the space, a former pizza joint, has been completely transformed.

I tried the fish last night, but they were out of chips and tarter. They substituted a "potato pie" which was essentially fried mashed potatoes with cheese and onions. The fish was very fresh and tasty, but the skin was not removed for some reason. Service was very slow, but friendly. I think it was the first night, so I will definitely try it again in a few weeks when they work out the kinks.

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  1. What was the batter like? Thick batter-styled (English style), or more light, cornmeal dredge type? Large whole filets, or smaller cut pieces?

    1 Reply
    1. re: Science Chick

      Large Filet, with one piece per order that was more than enough. Think batter, but it wasn't as crispy as usually would be the case.

    2. Thanks for the report. Always thought that a real fish and chips place would do well therer (my old neighborhood) given the concentration of Irish in Brighton. What were the prices like?

      3 Replies
      1. re: gourmaniac

        $7ish for Fried Haddock or $10ish for Fried Haddock Supper
        $5ish for Friend Pollock of $8ish for Fried Pollock Supper
        $3 to $5 for Chips with various topping
        $5ish for Cheeseburger or Chicken Sandwich
        $2 for Side of Curry Sauce
        $1 for Side of Grabe
        $1 to $2 for various sides such as slaw and peas

        1. re: bignick33

          How much for a fried Mars Bar?

          1. re: bignick33

            Does it cost extra to have 'em take the skin off?

            Was it at least scaled?

        2. Oh man, I wish they had this place when I lived near there! I wish them success. I prefer the skin on anyway, as long as there are no scales.

          I've had lots of mediocre and bad fish n chips in Boston over the years, I hope this place starts a trend in the other direction.

          1. When you say the skin was not removed, I assume you mean that on one side of the fillet, there is descaled skin. In the U.K., that is how it is normally done and I would bet it's the same in Ireland. Those who don't like it often reflect that it stops them from eating half of the batter, so it isn't all bad.

            1 Reply
            1. re: chickendhansak

              I have long thought Boston needed a real British style fish n chips shop. If had I had the $, that's what I'd do. If not here, where?????
              I am also encouraged that it's being run by some Irish guys....will give them some time to work out the kinks but would love to hear reports from anyone else who visits.

            2. Checked the Battery out last night. Everything was battered to order. We got Haddock and Pollock with chips, peas and potato pies.
              The potato pies were enormous - the size of softballs.
              Batter was nice and thick. Cole Slaw was great, very saucy. Garlic mayo looked too small to bother with but ended up being enough for the chips. The side of curry was also very good.
              Definitely not fast, but I would rather wait for freshness then get something soggy right away.