Chef Jessica Jordan has made her mark with Fishbar by focusing on the freshness and quality ofher seafood, and the beloved El Porto restaurant’s fish and chips are no exception. Historically, deep frying fish was a way to take a fish of questionable quality and make it tasty — the presiding ethos was when in doubt, fry the damned thing. But Jordan has turned this idea on its head: her fish and chips are made with fresh Alaskan cod, or, for a couple dollars more, Skuna Bay “craft” farmed salmon. Jordan, a local culinary wunderkind who owns and operates both Fishbar and Manhattan Beach Creamery, has become regionally celebrated for her relentless pursuit of the freshest, best fish. “We are very picky about every speck of fish we bring in,” she says. “And that goes for fish and chips, too.” The beer batter is that rarest of fried foods that actually achieves lightness of being. The batter is made daily and uses Fishbar’s own blonde ale. Fishbar’s fish and chips is a small miracle of fresh goodness and artful frying.
3801 Highland Ave, Manhattan Beach, (310) 796-0200, fishbarmb.com
Runner up: Captain Kidd’s Fish Market, 209 N Harbor Dr, Redondo Beach, (310) 372-7703, captainkidds.com.
Seafood soup: Fishbar
Our reader poll happens during a cool season, when a cup of hot chowder is so appealing. Manhattan Beach’s resident specialists in all things fish are ready for chowder days with three varieties: traditional New England, tomato-based Manhattan and their unusual smoked salmon chowder. The chowders are available in a regular bowl or in a hollowed-out sourdough loaf, and if you ask nicely, the eatery has been known to serve a sampler of all three. These rich, hearty soups are popular at lunch and dinner, no matter what the weather. There’s one to please anybody, and they’re all delightful. — RF
3801 Highland Ave., Manhattan Beach. (310) 796-0200
Runner-up: Fishing With Dynamite, 1148 Manhattan Ave., Manhattan Beach. (310) 893-6299
