I broke my toe last week, plus it’s freezing, and by the time you’re reading this, Trump will have taken office. So, on Sunday, I was in desperate need of some comfort food. I could have just stayed in and ordered DoorDash; however, looking for a glimpse of the outside world after a week of convalescence, I decided to take myself to the establishment at the top of my to-eat-in-2025 list: Okemos’ Golden Fish & Chips.
Tucked inside Lotte Market, a small Korean grocery next to Playmakers, Golden Fish & Chips offers a variety of Korean staples, including bulgogi, kimbap and tteokbokki, in addition to chicken wings, ramen and more. Being a chicken wing fiend, it was difficult not to stray, but I was there on a mission to try the eponymous fish and chips.
I placed my order in the restaurant’s adorable seating area, then browsed the aisles of the grocery store, learning about all the possible flavors of prepackaged ramen while I waited. When my food arrived, my first impression was just how picture-perfect the fish was. After taking a bite, my second impression was that it tasted as good as it looked.
Crispy, light-as-air breading crunched open to reveal perfectly tender, moist, snowy-white cod, piping hot out of the fryer. I combined bites of it with the accompanying house-made coleslaw and the side of kimchi I added. The creaminess of the coleslaw and rich, savory flavor of the breading paired perfectly with the acidic, spicy cabbage — so much so that I ended up using the tartar sauce for my fries, which were similarly golden, crispy and craveable. From now on, I’ll be asking for tartar sauce for my fries whenever it seems like it might be an option.
All the flavors, textures and possible combinations therein made for an interactive and extremely satisfying meal — and some of the best fish and chips I’ve had. I want to go back and get a side of fried cod with an order of tteokbokki so I can bathe the fish in that thick, sweet and spicy sauce. Maybe it’s too decadent, but it sounds to me like the perfect combo for the sub-zero weather we’ve been having. Now that I’ve awoken to the joys of combining fried food with Korean flavors, I don’t think there’s any turning back.
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