Fish & Fizz, DFW’s first dedicated spot for fried and flakey fish and chips, will be arriving in Richardson this spring.
The eatery at 400 North Coit Rd. is from English Chef Nick Barclay and his wife, Kelli, a Dallas native. The couple previously had a restaurant in the Dallas area, and are returning to North Texas with their battered-and-fried fish outpost after running an inn by the sea in England, reports CultureMap.
They took over the space formerly occupied by Pelican House and Alligator Cove, two eateries that set a nautical precedent for the new joint. The Barclays gussied up the space with seaside-themed beach huts and an old-school black London taxi out front.
The menu will feature an assortment of English specialities like bangers and mash and Cornish pasties alongside its fish and chips. A beverage menu of sparkling items - Champagne, Prosecco, wine, beer, and soft drinks inspired the “fizz” part of the restaurant’s name.
”I know how to make authentic British fish and chips,” Barclay told CultureMap. “We’ll use cod and seafood that’s Marine Stewardship Certified, which is sourced and sustainably caught. For the batter, I’ve got my own specific recipe that’s light but with a nice golden brown crunch, and the chips will be a little fatter than what you get here in town. We’ll do it as authentically as possible, with all the traditional sides like curry sauce and pickled eggs and proper malt vinegar with Cornish sea salt.”
Check back for an official opening date and hours of operation.