★ Est. Texas · Fresh · Simple · Done right
Real food. Made fresh.
Born in Texas.
Hand-battered Gulf fish and hand-cut fries, cooked golden and served the way Texas does hospitality — warm, honest, and today.
Our story
Front-porch hospitality,
Gulf Coast on a paper tray.
FishNChips was born from a simple belief — great food doesn’t need to be complicated, and neither does kindness. Somebody fries the fish. Somebody hands you the tray. Somebody remembers your name next Thursday.
We start with fresh, responsibly sourced fish, hand-batter it in our signature recipe, and cook it golden and crispy — every time. Add hand-cut fries, real ingredients, and honest flavors. That’s it.
Food is just the excuse. The table is the reason.
Fresh, or not at all
Fish comes in fresh, batter is mixed by hand each morning, and fries are cut the day they are served. Nothing sleeps in our kitchen overnight.
Born in Texas
This kitchen was built on Texas pride, porch hospitality, and the belief that a paper tray of honest food can still feel like home.
Texan warmth, on purpose
You walked into somebody's kitchen and they were glad to see you. Strangers end up elbow to elbow. That is the whole point.
Today’s tray
Real meals, done properly.
Every meal comes with fries and a cold drink. Pollock as standard — cod or haddock for $3 more.
Full menu
The long table
“Pull up a chair. There’s always room at the long table.”
One long reclaimed-oak table anchors every room we build. A family of four, or ten strangers. A bench out front with no purchase required. That’s the porch, and it’s yours.
Cloud kitchen first
We started small on purpose.
We opened as a cloud kitchen so every dollar went into the food, not the fit-out. Now the recipes are proven and the same kitchen comes in three footprints: Express at 250–400 sq ft for cloud kitchens, food courts and gas stations; Neighborhood at 500–700 sq ft in strip centers; Destination at 600–900 sq ft downtown.
One brand · three ways to win
- Express · 250–400 sq ft
- $35,000
- Neighborhood · 500–700 sq ft
- $50,000 – $75,000
- Destination · 600–900 sq ft
- $99,000 – $125,000
Franchise fees by format. Recipes, kitchen package, training, technology, supply and the whole warm-room playbook — sized to the format you choose. Build-out is worked through franchise and typically runs $250–$500 per sq ft depending on design choices.
Explore the three formats