Fish and Chips News

It's tea time for authentic new fish and chips restaurant in Richardson

You've got your fish, you've got your chips.

Photo courtesy of Fish & Fizz

The fryers are heating up for an August 3 opening of Fish & Fizz, the fish and chips restaurant in Richardson from husband-and-wife Nick and Kelli Barclay.

This is a return to Dallas for couple returned who previously had a restaurant in Uptown Dallas called Barclays and WorldService UK, a British food shop on Lower Greenville.

F&F has fish and chips fans enthused because Nick is English and has the know-how to do them right. They'll use cod in a batter that is light with a golden brown crunch. The chips will be a little fatter than what we usually find in town.

"We'll do it as authentically as possible, with all the traditional sides like curry sauce and pickled eggs and proper malt vinegar with Cornish sea salt," Nick says.

In addition to fish and chips, the menu has a number of British specialties including bubble & squeak, consisting of cod fritters with tomato-basil chutney; and Cornish pasty in two versions: traditional filled with meat and vegetables, and a veggie pasty with cheese, onion, and potato.

Other starters include "prawn" cocktail, fish cakes, cured salmon, chicken liver parfait with toasts, and a pickled vegetable salad.

Entrees include a crispy "fish finger" sandwich; bangers and mash with tempura onions; battered sausages with fries; and tempura halloumi, with pickled vegetables and spicy yogurt.

Sides are also quite British including mushy peas, smashed minted peas, baked beans, bread & butter (for $2), chips, and a side of gravy also for $2.

Prices are cheap, topping out at $14 for the fish and chips with everything else running from $9 to $12.

Sweets include a mini Victoria sponge cake with vanilla ice cream; bread and butter pudding; and Cornish cream tea ice cream, one scoop for $3, two for $6, or three for $8. Finish with a pot of cornish tea featuring Smugglers brew from Cornwall.

As for the "fizz" part, their lineup of sparklers includesa brut and a Rose from Camel Valley, from Cornwall, England, which they describe as "the only English vineyard with a Royal warrant, served in first class on British Airways."

There's a Belstar prosecco and a Scarpetta Brut Rose, both from Italy, and two bubblies from France: Louis Perdrier from Languedoc, and a grand brut from Laherte Freres in Champagne.

There are also whites, reds, roses, and classic English and Irish beers such as Guinness, Bass Ale, Boddingtons, and Newcastle Brown Ale, plus a collection of ciders.

They're proudly using local suppliers such as Deep Cuts Butchers, Proper British Baking Company, Sweet Firefly ice cream, Oak Cliff Beverage, and Four Bullets Brewery based in Richardson.

F&F is at 400 North Coit Rd. in a space that was previously home to Pelican House and Alligator Cove. It'll be a hybrid of fine dining and fast casual in format.

Despite a post announcing the opening on the restaurant's Facebook page, Barclay says he's hoping for a "quiet" opening weekend; maybe give them a week to shake it out.

openings

Dessert News

New Asian dessert shop in Dallas combines churros and soft-serve

Nathan Boun

IYKYK Mochi Churros

There's an exciting new dessert in town, thanks to a shop called IYKYK Mochi Churro, which just opened at 1499 Regal Row #106, in a ghost kitchen called Prep Dallas, west of Dallas Love Field.

The shop specializes in Korean-style mochi churros — a hybrid street food treat that combines the Mexican classic fried doughnut with mochi, the Japanese rice cake with the chewy texture.

To make the churros, IYKYK uses the same rice flour used for mochi, which makes the churros a little chewier on the inside with a fried-crisp shell. Beyond the delectable texture, there's a big fringe benefit in that they're also gluten-free.

In addition to mochi churros, they offer another irresistible treat: soft-serve ice cream in exotic and Asian-inspired flavors including ube, Earl Grey, matcha, and chocolate, for $4.50.

IYKYK — which is internet slang for the hipster phrase "If You Know, You Know" — is from Connor Park and Dean Kim, both from South Korea, who met while at school in Kansas and became close friends. Park has a degree in accounting, but has food & beverage experience after working at Asian restaurants in Korea and in Kansas while in college. He heads up the kitchen. Kim is a software engineer who manages their website and social media activity.

"Having a restaurant was my dream, and I saw a lot of opportunity in Dallas given its growing Asian community," Park says.

In May 2025, he and Kim opened their first restaurant concept at the Prep Dallas ghost kitchen — a place called Neko Yubu which focuses on yubu, a Korean dish similar to Japanese inari sushi, featuring tofu "pockets" filled with sushi rice and toppings.

"Neko became popular and our customers would ask about dessert, so we decided to expand with a dessert concept next door," Park says. "I don't have a background in baking, but I had seen mochi churro places in Korea, and found a good recipe that we could execute very well."

They offer churros in four flavors: original with cinnamon sugar, ube, chocolate, and matcha, which can be drizzled with caramel, chocolate, ube, or matcha sauce. Each churro is $4, and it's not uncommon to order a sampler with one of each for $14.

But the most popular order is a churro-soft serve combo for $6.95, with the churro poking out of the soft-serve cup.

They also have a savory item: a "churro dog" featuring a churro stuffed with sausage, regular or spicy, and mozzarella.

Prep Dallas does not have a seating area, so everything is to go. The IYKYK ordering system is in person at the store, where customers can order via a tablet, and wait for their orders to be delivered to them outside or at their cars. They're open four days only on Thursday-Sunday from 12-9 pm, and they're already the toast of Instagram.

Park acknowledges that they've been busy. "We knew we had to draw customers here with unique flavors and it’s been great so far," he says.

desserts openings