At Spud, a classic chipper whose Green Lake location dates back to 1940, the fish is a delicate canvas that, when you add the tartar sauce, becomes a masterpiece. Oh, that sauce. It’s a traditional mixture of mayonnaise, lemon juice, onions, and herbs, loaded with zingy pickles. And true to the British recipe, the Alaska cod fillets here are flat, almost palm-size, batter-dipped, then covered in a dry coating.
6860 E. Green Lake Way N.