Now's the time to revisit one of Vancouver's top fish and chips shops

It’s no secret that we here at Dished are a fan of everything that Matt Brennan and Corvette Romero cook up in and around Vancouver.

First, the duo is behind Shameless Buns, a beloved food truck known for its Filipino street food (think Spam Fries, Adobo Chicken Sandwiches, and so much more). Then, last year, the duo ventured into the seafood game with the opening of what was formerly Jack’s Chowder, transforming the brick-and-mortar Shamless Buns outpost into this new concept.

“We started Jack’s Chowder because we really wanted to showcase clam chowder in Vancouver,” Brennan told Dished. “We feel like Vancouver really doesn’t have a ton of clam chowder spots, and one of our favourite things to do has always been to go down the coast, go to Seattle, go to San Francisco, and get a chowder. Get it in a bread bowl, it’s a whole thing.”

However, in a plea on its social media, the team shared that they had seen a dip in sales and were wondering what to do. That’s when Brennan and Romero took a look at their top-selling performers and realized that maybe what they needed was a bit of a rebrand.

“We had a really tough couple of weeks, and we kind of threw it all out there. We put up this social media post, and it went a little bit viral. We talked to our followers, and we said, ‘What do you guys think the best move is here?  How can we bring more traffic into Jack’s Chowder?’ And it just all kept coming back to fish and chips,” said Brennan. 

So, the team decided to do a whole brand overhaul. Jack’s Chowder changed its name to Jack’s Fish and Chips, and the local foodie community has been buzzing with excitement ever since.

But what makes these fish and chips so dang delicious (and we can confirm that they are delicious). Well, it all comes down to a batter that the duo have been working on that is made with three different types of flour: all-purpose, cornstarch, and rice flour. The latter of these three is where Brennan said the crispiness comes from.

The team also uses cold, non-alcoholic beer (“we’ve tried it, and [the temperature] does make a difference,” Brennan assured us), alongside soaking the fish in buttermilk. This results in a super flaky, super tender, and just really delicious fish.

The fish is then served with a side of salt and vinegar fries, which is a menu item that is actually borrowed from Shameless Buns called Sinigang Fries. These fries are coated with salt and vinegar seasoning instead of the typical vinegar you’d find at a classic fish and chips shop. This results in a vinegary fry that doesn’t get soggy.

Both Brennan and Romero had been gracious enough to invite us into the restaurant before it opened, so we could chat before the lunch rush, but at this point during our conversation, guests were already trying to enter the restaurant.

“Sorry, ladies. We’re actually not open until 11:30, but feel free to hang out,” Romero sweetly told the customers outside. But once a line of fish-starved customers started to form outside the restaurant, we knew it was time to wrap things up and let the duo work their magic.

When at Jack’s Fish and Chips, it’s definitely worth coming with a couple of people and ordering a little bit of everything — including the fish and chips (obviously).

If you’ve been reading Dished over the last couple of years, you’ve definitely heard us praise The Fish Sandwich, which we named one of the best things we ate in 2024. This handheld featured beer-battered cod, bread and butter pickles, house-made tartar sauce, and cheese.

This time, we opted to make it Nashville Hot, which coats the battered fish fillet in Nashville Hot Sauce. This gave it a nice kick that wasn’t too intense, thanks to the tartar sauce. We’ll definitely be coming back for this one.

Before you get too worried, yes, The Chowder is still on the menu. And if you’re going to Jack’s, you have to make sure you get this bowl with all the fixings. We’re talking the works: Crack On bacon ends, lobster oil, and get it served in a sourdough bread bowl.

Other highlights from the menu include the Dill Pickle Popcorn Shrimp, a dish that will satisfy any pickle lovers and comes with a side of mango tamarind hot sauce. Also, Jack’s Tacos are worth ordering, served with your choice of beer-battered cod or shrimp alongside pineapple salsa, elote mayo, cabbage, and the same mango tamarind hot sauce.

So, if you’ve never been to Jack’s Fish and Chips, or if it’s been a while since your last visit, consider this rebrand the perfect reason to pop on by again. We promise Brennan, Romero, and the whole team will serve you up something delicious.

Jack’s Fish and Chips

Address: 5772 Fraser St., Vancouver

Address: 1055 Dunsmuir St. Unit 407B, Vancouver

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