Since its opening in 2002, go fish! has gained widespread popularity
It’s not surprising that go fish! delivers an authentic experience. Growing up, London native Alison Blyth enjoyed the best of the “chippies,” the takeout restaurants offering the quintessentially British fish and chips. After finding smashing success with the upscale restaurants La La Land and Yum Yum in Rehoboth Beach, Blyth in 2002 decided to return to her roots—with a twist or two.
The 40-seat restaurant offers all the British favorites: fish and chips, bangers and mash, mushy peas, shepherd’s pie and fisherman’s pie. Customers clamor for the jolly good Sticky Toffee Pudding, the house dessert, which has been featured on the “Today Show.”
Located in a resort town that fancies seafood, go fish! has also earned acclaim for its fish tacos, crab cakes, shrimp and linguini, beer-battered soft-shell crabs and Maryland crab chowder. Landlubbers can’t get enough of the tandoori chicken and sirloin steak and chips.
A stickler for detail, Blythe is crazy about quality control. Which is why customers can count on a crisp coating for their fish and never-frozen chips every single time, bloody marvelous for sure. The restaurant staff takes a team approach to ensure you’re served promptly.
Open seven days a week, all year long, go fish! offers specials to appeal to both your appetite and your budget with most dinner entrees coming in at less than $13. The Rehoboth Avenue restaurant is just steps from the Boardwalk. Come in, relax and have a pint with us. Cheerio for now.
Meet the Owner
Alison Blyth’s passion for food runs in her blood. She grew up surrounded by people who loved to cook, including her mother, a professional baker, and her brother, a trained chef. Blyth, who moved from England to the States in 1980, gained experience in Washington, D.C., restaurants. In 1988, she opened the popular La La Land in Rehoboth Beach, followed in 1997 by Yum Yum, a Pan-Asian bistro. In 2002, she opened go fish!, a fish-and-chips takeout shop. It was so wildly popular that she transformed the business into a 40-seat restaurant. Blyth isn’t about to rest on her chips. She has plenty of ideas—and the determination to make them a reality.