I’m usually sure I want beer-battered fish until I see panko-crusted on the menu. Then someone mentions blackened salmon, and I need another minute.
That’s the pleasant problem at this small seafood counter. Halibut, salmon, or cod?
Grilled, blackened, beer-battered, or panko-crusted? Choosing lunch takes a little thought when several versions sound like exactly what you came for.
The chowder doesn’t make the decision any easier. Along with clams, there are bay scallops and shrimp in the thick, hearty bowl.
The potatoes are cut small, leaving plenty of room for the seafood. I’d have a hard time passing that up, even with a fish basket on the way.
There are fish tacos and lobster rolls to consider, too, plus a Captain’s Platter for anyone whose appetite has survived reading the whole menu.
It’s a modest, casual place where you order at the counter. I like the ease of that: no need to dress up or make an occasion of lunch.
Sometimes you just want good fish and someone willing to share a bite of theirs.
Your Fish, Your Rules, Your Basket
Most fish shacks hand you one option and call it a day. Burien Fish House lets you play chef without touching a fryer.
The menu starts with three fish: halibut, salmon, and cod. Each one can be grilled, blackened, or fried.
That alone gives you plenty of ways to order.
Fried fans get one more decision to make. You can pick a classic beer batter or a crunchy panko crust.
Both are fair game for fish and chips, tacos, and more.
I like how this setup works for picky eaters and adventurous ones alike. Someone craving a light lunch can go grilled.
Someone chasing that classic Washington fish and chips crunch can go battered.
Not sure where to start? Cod is the familiar pick for a traditional basket.
Halibut is a popular upgrade, and salmon brings a richer flavor that feels very Pacific Northwest.
A smart move for groups is to order different styles and share. One person goes blackened, another goes panko, and someone else grabs beer batter.
Suddenly your table becomes a tasting menu.
Just be ready to defend your fries. Nobody plays fair once the basket lands.
That Chowder Brings Friends to the Party
Clams usually get the chowder bowl all to themselves. At this counter, they have to share the stage with bay scallops and shrimp.
The seafood chowder is one of the most talked-about items on the menu. It’s thick, hearty, and packed with more than one kind of seafood.
The potatoes are cut small, so they don’t hog the spoon.
That small detail matters more than you’d think. Big potato chunks can turn chowder into potato soup with a seafood rumor.
Here, the good stuff stays front and center.
You can order the chowder on its own or as a side. Some folks even swap their fries for a cup.
That’s a bold trade at a fish and chips spot, but it makes sense.
Washington weather gives you plenty of reasons to want something warm. A gray afternoon practically begs for a bowl like this.
Pair it with a fish basket and lunch becomes a full event.
One tip: grab extra napkins and take your time. A chowder this loaded deserves a slow, careful approach, one scallop at a time.
Three Tacos Walk Into a Tortilla
Halibut, salmon, and cod all in one combo sounds like a seafood dream team. The Pirate Trio taco combo at Burien Fish House makes that happen.
Each taco gets a different fish. You choose how the fish is cooked and which tortilla holds it.
Corn and flour are both on the table.
Toppings keep things fresh and bright. Shredded cabbage brings crunch, salsa adds a little zip, and an orange-colored cream sauce ties it together.
Simple, smart, and messy in the best way.
The trio is a great way to compare the fish side by side. You might find out you’re secretly a salmon person.
Or maybe halibut wins your heart for good.
Blackened tacos are a nice pick if you want bold flavor without the fryer. Beer-battered tacos lean crunchy and comforting.
Grilled ones keep things clean and simple.
Fish tacos are among the most-mentioned dishes at this spot, right behind the classics. That says a lot at a place named for fish and chips.
Show up with a taco craving, and you’ll leave happy and probably a bit stuffed.
Captain’s Orders: Order the Platter
Indecision has a cure, and it comes with fries. The Captain’s Platter serves up one piece each of cod, salmon, and halibut.
Think of it as a sampler for people who refuse to choose. You get all three fish on one plate.
It’s the easiest way to taste the whole lineup in one visit.
Fries come along for the ride, which feels only right. The fries here get plenty of love on their own.
Crispy, simple, and ideal for dragging through tartar sauce.
I can’t imagine a better order for a first trip. You learn which fish you like best without committing to a full basket of one.
Next time, you’ll know exactly what to get.
The platter also works well as a takeout dinner. Bring it home, set it on the table, and let everyone grab a bite.
It’s a low-stress way to feed a small crew.
Hungry folks can pair it with a side of chowder. That turns a solid meal into a serious seafood feast.
Loosen your belt a notch before you leave the house.
Lobster and Crab Rolls Join the Lineup
New England style lobster rolls aren’t what most people expect near Seattle. Yet Burien Fish House has one on the menu, and a crab roll too.
The lobster roll here is the mayo-dressed kind, not the warm butter style. That’s good to know before you order.
Fans of creamy, chilled seafood salad will feel right at home.
The bread earns attention on its own. A toasted roll holds everything together without falling apart.
And the filling comes with a solid amount of lobster tucked inside.
Prefer crab? The crab roll gives you a Washington-friendly twist on the same idea.
Dungeness country seems like the right place to try one.
A roll makes a nice change of pace from fried fish. It feels a bit lighter while still being a treat.
Add fries or coleslaw for a complete lunch.
Splitting a roll and a fish basket is a sneaky good strategy. You get creamy, crunchy, and salty all in one meal.
Your taste buds will thank you, even if your friend wants the bigger half.
The Sides Deserve Their Own Fan Club
Tartar sauce rarely gets a shout-out, but this one does. The homemade tartar at Burien Fish House is one of the most-mentioned items here.
That’s impressive for a condiment. Lots of places squirt something from a jug and move on.
Here, the sauce feels like part of the meal, not an afterthought.
Coleslaw also pulls its weight. It’s crunchy and fresh, which is exactly what fried fish needs beside it.
A forkful between bites keeps things from feeling too heavy.
Then there are the fries. They’re crispy and simple, and they show up often in praise for this place.
Some folks would happily order a basket of fries alone.
My advice is to treat the sides like teammates, not benchwarmers. Dip a fry in tartar.
Follow it with slaw, then go back to the fish.
It’s a tiny routine, but it makes every bite better. Good sides turn a fine lunch into one you think about later.
And at a fish and chips joint, the chips really should matter.
Not in a Fried Fish Mood? Try a Tuna Melt
Sandwiches might sound like the backup plan at a fish house. The tuna melt here proves otherwise.
Burien Fish House offers a range of sandwiches alongside its baskets and tacos. The menu is wider than you might guess from the small space.
That makes it easy to bring along a friend with different cravings.
A tuna melt is pure comfort food. Warm bread, melty cheese, and tuna salad make a classic combo.
It’s the kind of lunch that feels like a hug on a rainy day.
Sandwiches are also handy for takeout. They travel well and are easy to eat on the go.
Grab one for the road if you’re heading to the airport nearby.
Why mention a sandwich in a fish and chips story? Because good menus have depth, and this one does.
Every option seems to get the same care.
So if someone in your group says they’re not in a fried fish mood, don’t panic. There’s still something for them here.
And they might just steal a fry or two anyway.
Fancy Decor Didn’t Make the Cut
Plain walls, a counter, and a menu board. That’s the vibe at Burien Fish House, and honestly, it works.
This is a modest, counter-serve spot with a simple setting. You order up front and wait for your food.
No white tablecloths, no fuss, no pressure.
Find it at 133 SW 153rd St, Burien, WA 98166. It sits close to Seattle-Tacoma International Airport.
That makes it a sweet stop before a flight or right after landing.
Some outdoor seating is part of the setup too. On a nice Washington day, eating outside sounds pretty great.
Takeout is another easy option if you’d rather eat at home.
I like a place that skips the fancy stuff and focuses on food. Every bit of energy seems to go into the kitchen.
You won’t come here for selfies, and that’s fine.
Casual spots like this are perfect for families and quick lunches. Wear your comfy clothes and come as you are.
The fish doesn’t care what you’re wearing.
Plan Around the Schedule or Miss Out
Sunday fish fry plans? Better rethink those.
Burien Fish House is closed on Sundays and Mondays.
The doors open Tuesday through Saturday from 11 AM to 8 PM. That gives you lunch and early dinner windows five days a week.
Late-night cravings will have to wait for morning.
Since it’s counter-serve, it’s easy to swing by for takeout. That’s a great move when you want dinner without cooking.
Just call ahead or stop in and order at the counter.
A dinner run near closing time can feel rushed. Arriving a little earlier gives you breathing room to choose.
With this many fish and cooking options, you’ll want that extra minute.
The spot holds a 4.5-star rating with well over a thousand Google reviews. That’s a lot of attention for a small shop in Burien.
Clearly, the secret isn’t staying very quiet.
So mark your calendar and plan your visit. Tuesday tacos, Friday fish and chips, or Saturday chowder all sound like solid ideas.
Pick your day, and let Washington’s favorite little fish counter do the rest.
Share this story
