Reco for Fish&Chips in Richmond Hill/Vaughn/Markham?
Have a real craving, but have not found anywhere close by as a go to. New(Old) Galley is closed, and while Bob's Fish n' Chips is good...it's scary dirty in there... Tried Allencourt Restaurant last weekend...HUGE dissappointment. Fish was bad, fries were bad...
I'm looking for a sit-down place...nothing fancy. The restaurant doesn't even have to be strictly Fish n' Chips only...
Thanks in advance!
Well I respectfully disagree, Allencourt fish and Chips at the corner of Bayview and Major Mac has some of the best fish and chips around. Thick cut halibut fresh made cole slaw, and less than $10.
The place is clean place, friendly service, and for sure nothing fancy, with the locals and Tv with the green picture. I found it on this site and sought it out - we were not disappointed. I live about 25 minutes away, and when I am near there always make a point to stop in .yum. Best Ive found in york region. Capt George ( at least stouffville and port perry) is good, but fish is a bit thin. have not tried aurora one yet. I do like that CG they have sweet potato fries though.
I would disagree with this.
I actually live just around the corner from Bluenose, and it was one of the first restaurants in the area we tried after moving in.
We tried the halibut - batter was thick and heavy and the fish tasteless.
I remember thinking "well, we're not going here again".
I used to go to Old Galley (didn't try the New). Since they closed I've started going to Captain George's in Aurora. It's right at Yonge and Wellington behind the TD bank. It's a bit small but I haven't had a bad experience from there (knock wood). Fish is crisp and dry and the chips are thick and chunky.
Well.....there was a great place in Markham called Danny's. Just east of Kennedy Road on south side of Highway 7. In the plaza with the IGA. It's still good but the original owners sold it a few years back and while the batter recipe is the same, the new cooks just don't have the same flair with the coating and dropping into the fat. So it tastes the same but the light, airy batter is no longer.