ADVERTISER SPOTLIGHT
By Cassandra Koslen

There’s some fresh fish in nPod, and watch out: it’s fried. 

The quarter pound of hot cod lay melting in its enveloping blanket of dime-thick batter, sprawled atop a bed of lettuce, embracing a tub of tartar sauce.  Beside the fresh fish a pound of potatoes steamed, right out of the fryer.  If I wasn’t hungry before, I certainly was now.

As soon as my fork gently nudged the fried ambrosia before me, the fish flaked apart, its oils glistening.  The meat was as tender on the tongue as on the eyes.  Next, fish forces met with chilled tartar sauce, a zesty, equally fresh-tasting condiment.

The Fish and Chip Shop at 1218 N Killingsworth St. has been open since October, and already business is booming.  And no wonder: London-born owner Mick Shillingford’s priorities are fresh products and authentic cooking methods that make for some great grub.

“Everything is cooked fresh to order,” explains Shillingford.  “The fish doesn’t even get cut until we receive the ticket.”

Fresh is the name of the game.  Condiments are made in small batches that last little more than a day; Shillingford says even the onions for onion rings are left un-chopped until ordered.  Chips are sliced and soaked, but not cooked until necessary.  (Readers take note: these are chips, not fries, and are not crispy.  They are, however, delicious. Think potato wedges.)

Aside from fish and chips prepared in a traditional British fashion, the menu also sports such classics as pasties, battered beets, and mild curry sauce made with apples and onions. 

As for his success, Shillingford credits consistency and the flavor imparted using traditional English frying practices.  Hefty portions for good prices, with an itemized menu to allow for mixing and matching, doesn’t hurt either.  As Shillingford puts it, “People are sick of eating breadcrumbs and finding a little bit of fish in the bottom.”

It was all I could do to save some to share with my friends back home.  Shillingford wrapped my battered delicacies and still-hot chips in newspaper, as per tradition.

Before it was The Fish and Chip Shop, the location solely served coffee, and for a short time specialized in English breakfast.  By popular demand, Shillingford is considering bringing breakfast back as a special.

Shillingsford is also president of The Portland Ice Cream Company, and formerly operated a food cart called The Great British Banger at Saturday Market.  Unfortunately for the banger-loving Portlander, he only lasted one season, discouraged by his inability to keep his food as fresh as he’d like. Fortunately for the rest of us, he’s found a new market for fresh.

The Fish and Chip Shop, 1218 N. Killingsworth St., (503) 232-3344. Winter hours are Monday -Thursday, 11:30am-9pm; Friday, 11:30am-10pm; Saturday, Noon-10pm; Sunday, Noon-9pm.
 

[Reference and link to other articles removed at writer's request]