Editors’ Choice
Island Creek Oyster
Burlington
The chefs at Island Creek don’t mess around—they start out by butchering an entire pollock per day to serve diners’ voracious appetites for this classic dish. The beer batter is made with local Narragansett brew, resulting in a light crisp coating. There’s no old school tartar sauce—instead the dish is served with a malt vinegar aioli. House-made fries are dusted with Old Bay seasoning. Pair it with something from the restaurant’s extensive craft beer list.
300 District Ave., Burlington, 781-761-6500, islandcreekoysterbar.com
Readers’ Choice
Turner’s Seafood
Salem
Turner’s started out as a fish wholesaler way back in 1954, so you know they’ve always been focused on the best. The beer-battered scrod is no exception, served with a generous mountain of fries.
43 Church St., Salem, 978-745-7665, turners-seafood.com