Spud Fish & Chips

The Green Lake Spud (not to be confused with Alki Spud, which is owned by Ivar's) has been a fish and chips institution in Seattle since 1940. Recently, this classic decided to rebrand itself and subsequently get really into natty wine. We all have that friend.

But we're happy to report that Spud's rebirth is the best thing to happen to Green Lake since people started walking their dogs around it.

The interior remodel is slick, with a lot of white subway tile, multicolored wood, and a Coca-Cola-branded fridge stocked with bottles of funky Slovenian skin contact and fizzy vinho verde. But you can still expect the same breaded cod that's so juicy and tangy it's like eating a mozzarella stick, hand-cut potatoes consistently fried fresh, relish-y tartar sauce, and some of the greatest onion rings in town. Pair them all with a big pickle or glass of pink bubbles—or, more realistically, both. For a quick, simple seafood lunch on the lake, it doesn't get much better than a trip to Spud.

Food Rundown

photo credit: Nate Watters

Single

There's not much to this order: a perfectly salted slab of cod, breaded and fried at the ideal temperature to crisp everything up without soaking up grease, served over a bed of hand-cut fries. The coating clings to the fish even after an aggressive swipe through tartar sauce, and the fries are stellar, too.

photo credit: Nate Watters

Prawn & Chip

If you're with another person, go halfsies on one order of cod and one order of prawns. They're plump, light, and shouldn't be missed.

photo credit: Nate Watters

Cauliflower & Chips

No, that's not a tremendously large cut of fish. That's a deep-fried steak of cauliflower hacked from an entire head. For the meatless crowd, this is a fun way to consume cruciferous vegetables. We only wish that it were cooked more evenly. The edge bites are delicious, but that's because they're fork-tender and made of 80% dredge. The center, however, teeters on raw.

photo credit: Nate Watters

Onion Rings

Crackly on the outside and soft on the inside, these thick-cut onions are an obvious add-on, especially drenched in tartar.