If you thought gluten-free, greaseless, deep-fried fish with no trans-fats impossible, think again.  At Corbett Fish House, they bread their fish in brown rice flour as opposed to batter, making their fish gluten-free.  They use “top quality fish and the best French fries on the market,” according to their website, fried in 100% rice bran oil.  Rice bran oil is a clean, high-quality oil, and combined with a light dusting of flour, Corbett Fish House seals and steams their fish to create a delicious and healthy serving.  The breading is light and thin, and they filter their oil twice a day for an extra clean taste.

Opened on October 1, 2002, Corbett Fish House was an instant success.  The owners—Dana and Greg Boyce—were determined to open a good fish & chips restaurant in Portland.  Greg was raised in Green Bay, Wisconsin, where he ate fish & chips almost every Friday traditionally.  Dana has worked in restaurants, bussing tables, bartending, cooking, and managing, her entire career.  When Greg moved to Portland in 1980, he spent years searching for freshwater fish, thinly breaded like he used to eat in the Midwest, to no avail.

When the old Nature’s building on SW Corbett in South Portland opened up, the Boyces knew where to start their fish & chips restaurant.  Three years later they opened up the Hawthorne Fish House in Southeast Portland.  They are the only restaurant on the West Coast that serves lake perch and walleye, which are two freshwater fish that are perfect for frying.  They also serve halibut, oysters, catfish, calamari, and a variety of non-fried seafood, soups, and chowders to accommodate everyone’s dietary needs.  Their beer comes in chilled, 20 oz. glasses, and they proudly show all Green Bay Packers games.

Committed to the idea of sustainable seafood, they follow the guidelines of the Monterey Bay Aquarium Seafood Watch Program.  This program strives to create healthy, abundant oceans for everyone through better practices.  It encourages restaurants, distributors and seafood purveyors to purchase from sustainable sources.  They recommend science-based, peer reviewed, and ecosystem-based restaurants and distributors.  They help to sustain wild, diverse and healthy ocean ecosystems that will exist long into the future by encouraging consumers and businesses to purchase seafood that is fished or farmed in ways that do not harm the environment.

The Corbett Fish House menu includes appetizers such as onion rings, Bay shrimp cocktail, and crap pepper cheese fries.  Their menu also offers soups made by Dana such as New England clam chowder and crab pepper cheese.  They serve Ceasar salad and Bay Shrimp Louie.  Their sandwiches include a local Chez gourmet veggie burger, a tuna melt, and an oyster sandwich.  From their grill, they offer a salmon fillet and blackened salmon.  Their side dishes seem endless, and they also serve fish tacos.  But their fish & chips are the premium items on the menu, and you can choose anything from Pacific NW oysters to Manitoba Walleye to Texas Gulf Coast Prawns.

Visit Corbett Fish house Monday through Friday from 11 am to 9 pm, Saturday from 12 pm to 9pm, and Sunday from 12 pm to 8:30 pm.  Their happy hour is from 3 pm to 6 pm Sunday through Thursday and 3 pm to 5 pm Friday and Saturday.  With a $4 minimum drink per person, they provide $3.59 food specials and $4 beer/wine/cocktail specials.  So stop in today for your taste of fresh, local, trans-fat free and gluten-free fish & chips.

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