You’re driving down Richmond Road in Ottawa, and if you aren’t careful, you’ll miss it. It’s not flashy. By’s Fish and Chips doesn’t have the neon-soaked ego of a modern gastropub or the polished, corporate sheen of a franchise. Honestly, it feels like a time capsule. In a city that is rapidly gentrifying, where old-school diners are being replaced by high-end condos and kale smoothie shops, By’s stays exactly the same. People love that. Or they hate it. There isn't much middle ground when it comes to a place that has been frying fish since the early seventies.
It’s about the batter.
If you ask the locals in Westboro or Carlingwood why they keep coming back, they’ll tell you it’s the consistency. You know exactly what you’re getting. The fish—usually haddock or halibut—comes out with that specific shade of golden brown that only comes from a well-seasoned fryer. It’s a no-frills experience. You walk in, you smell the vinegar and the oil, and you realize that some things don't need to be "reimagined" by a celebrity chef.
The Reality of By's Fish and Chips in a Changing Food Scene
Ottawa’s food scene has exploded lately. We’ve got some of the best high-end spots in the country now, but By's Fish and Chips occupies a weirdly vital space in the community. It’s the "reliable" choice. When people search for the best chippy in the capital, they aren't looking for a deconstructed tartar sauce foam. They want a piece of fish that's bigger than their hand and a pile of fries that could feed a small family. By’s delivers that.
The shop has survived decades. Think about that.
Through recessions, a global pandemic, and the rise of food delivery apps that eat into profit margins, this small spot on Richmond Road has remained standing. It’s basically a landmark at this point. While other places try to trend-hop with spicy chicken sandwiches or gluten-free everything, By's sticks to the script. They do fish. They do chips. They do scallops and shrimp. That’s it.
What Most People Get Wrong About the Batter
There’s a common misconception that all fish and chip batter is created equal. It isn't. At By's Fish and Chips, the style is decidedly traditional. It’s a thicker, more substantial coating than the thin, tempura-style whisps you might find at a fancy bistro.
This is "sit-in-your-stomach-all-afternoon" food.
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It’s designed to hold heat. Because the batter is robust, it creates a steam chamber for the fish inside. If you pull it apart, the haddock should be flaky and moist, contrasting with the crunch of the exterior. Some critics argue it’s too heavy. Those people probably prefer salads. If you’re at a fish and chip shop, you’ve already made a pact with your gallbladder. You’re here for the grease. You're here for the salt.
The fries—or chips, if we’re being traditional—are the standard thick-cut variety. They aren't those double-fried, ultra-crispy Belgian frites. They’re softer. They’re meant to be doused in malt vinegar until they’re slightly soggy. If you aren't using enough vinegar to make your eyes water, are you even eating fish and chips? Honestly, probably not.
Comparing the Haddock vs. Halibut Debate
If you’re looking at the menu at By’s, you’re going to face the eternal question: Haddock or Halibut?
- Haddock: This is the workhorse. It’s slightly sweeter and has a finer flake. It’s also cheaper. Most people go for the haddock because it’s the classic "chip shop" flavor.
- Halibut: This is the premium move. It’s a firmer fish. It holds up better under the weight of the batter and has a "meatier" texture.
Is the price jump for halibut worth it? That depends on your tax bracket and how much you value texture. A lot of regulars swear by the halibut because it feels less "oily," but there’s a certain nostalgia in the haddock that’s hard to beat.
Why the Atmosphere Divides the City
By's Fish and Chips is not a "first date" spot unless your date is really into 1970s wood paneling and functional seating. The interior is utilitarian. It’s clean, but it’s dated. For some, this is the charm. It feels like your grandmother’s kitchen if your grandmother ran a commercial deep fryer. For others, it’s a deterrent.
In the era of Instagrammable interiors, By’s is aggressively un-Instagrammable.
There are no neon signs saying "Good Vibes Only." There are no marble countertops. It’s just tables, chairs, and a counter. This lack of pretension is exactly why it has such a loyal following among older residents and families who just want a quiet meal. It’s one of the few places left where you don't feel like you're being rushed out so they can flip the table for the next reservation.
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The Logistics: Location and Survival
Situated at 2406 Richmond Road, it’s in a pocket of the city that serves as a bridge between the trendy Westboro vibe and the more residential Bayshore area. It’s a competitive spot. You’ve got a lot of fast-food options nearby. You’ve got grocery stores with their own hot food counters.
Yet, By’s survives.
Why? Because specialized shops almost always beat generalists. A grocery store might sell fish and chips, but they don't care about the fish and chips. At By’s, that’s the whole mission. They aren't trying to sell you a rotisserie chicken or a sushi roll on the side.
Addressing the "Grease" Factor
Let’s be real for a second. Fish and chips is a fried meal. Some reviewers complain about the oiliness, but that's often a misunderstanding of the dish itself. If you take a hot piece of fried fish and put it in a cardboard box for a twenty-minute drive home, it’s going to sweat. The steam softens the batter.
If you want the best experience at By's Fish and Chips, you eat it there.
Straight out of the fryer. That’s when the batter is at its peak structural integrity. If you have to take it to go, vent the box. Poke holes in it. Do whatever you have to do to let the steam escape, or you’re going to end up with a sad, damp sponge by the time you hit the Queensway.
The Secret Menu Items (Not Really Secret, Just Ignored)
Everyone looks at the fish, but the side orders are where the character of these old shops really shines. The onion rings are massive. They’re the kind of rings that use a whole slice of onion, not that minced onion paste you get at fast-food joints.
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And then there’s the gravy.
In Ottawa, gravy is a serious business because of our proximity to Quebec and poutine culture. The gravy at By’s is thick and savory, perfect for dipping those soft chips. It’s a salty, brown, delicious mess. Also, don't skip the coleslaw. It provides the necessary acidity to cut through all that fried fat. It’s usually creamy, slightly sweet, and serves as the only thing on the plate that could loosely be defined as a vegetable.
Expert Tips for Your Visit
If you’re planning a trip to By’s Fish and Chips, keep a few things in mind to ensure you actually enjoy it. First, check the hours. Like many independent, family-run spots, they don't always follow the 24/7 grind of big chains. They usually close earlier than you'd expect on weeknights.
Second, bring your appetite. The portions aren't "modern small." They are "generous 1980s." A two-piece dinner is a lot of food for one person.
- Order the Haddock if you want the classic, soft-flake experience.
- Order the Halibut if you want a firmer, more substantial bite.
- Always ask for extra lemon. The acidity is crucial.
- Eat in-house. The quality drops by 20% the moment it hits the passenger seat of your car.
The Verdict on a Local Legend
Is By's Fish and Chips the single greatest culinary achievement in Ontario? No. Is it a perfect, nostalgic, and reliable source of comfort food? Absolutely.
It represents a version of Ottawa that is slowly disappearing. It’s a place where the staff might recognize you after your third visit, and where the recipe hasn't changed because it didn't need to. In a world of "disruptive" food tech and "fusion" concepts, there is something deeply respectable about just frying a good piece of fish.
If you’re looking for a fancy night out, go somewhere else. If you’re looking for a meal that feels like a warm hug and a slap in the face from a salty sea captain at the same time, By’s is your spot. It’s honest food.
Next Steps for Your Visit:
- Check the current pricing: Supply chain issues have hit the seafood industry hard lately, so expect prices to be higher than they were a few years ago. Halibut, in particular, has become a luxury item.
- Time your arrival: Aim for a late lunch (around 1:30 PM) to avoid the midday rush and ensure your fish is fried to order rather than sitting for even a minute.
- Request "extra crispy": If you prefer a harder crunch on your batter, most old-school fryers are happy to leave it in for an extra thirty seconds if you ask nicely during a slow period.
- Explore the neighborhood: Since you're on Richmond Road, take a walk afterward. You’ll need the exercise to work off that poutine-and-fish combo.