It is not actually a house made out of fish, but a cheerful regular storefront made of regular-storefront things. The chef, Anthony Mohammed, is the former owner of the well-reputed Tacoma Fish House Cafe, and his fish and chips are good. Surprisingly, there is no batter here: The offerings are basic—just tilapia, cod, or salmon dredged in a dry, flour-based potion of delicious things that they (nicely, understandably) refuse to disclose. The coating is thin, almost transparent, but is seasoned well and has a significant crispiness and crunch. You will wish more things in your life could be coated in this happiness and then deep-fried.
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