Blue-haired chef Jason Santos took months to perfect the batter on the cod for his fish and chips, with a mix of seasonings that run the gamut from curry to soy powder. But don’t let the non-traditional approach scare you—the result is crispy but subtle, filled with umami yet also comfortingly familiar. Santos uses thick filets of cod, fresh from Ipswich, in the dish. While the fries are delicious, try a side of crushed English peas. This chilled, whole pea salad with a hint of citrus is bright and refreshing—a perfect complement.
195 Pleasant St., Marblehead, 781-990-1739, bandbfish.com
Turner’s Seafood At Lyceum Hall
The beer-battered local haddock is a perpetual favorite at this fourth-generation family-owned business. Available in two sizes, it comes with fries (natch) and tasty coleslaw.
43 Church St., Salem, 978-745-7665, turners-seafood.com