Three kinds of fish, three cooking methods, and two crunchy coatings. That simple menu math adds up to a lot of happy fish and chips fans.
You pick halibut, salmon, or cod. Then you decide on grilled, blackened, or fried, with panko or beer batter if you go fried.
The seafood chowder comes loaded with clams, scallops, and shrimp.
I like how this spot skips the fancy decor and puts every ounce of effort on the plate. It sits a short hop from Seattle’s busy airport in Washington, yet plenty of travelers zoom right past it.
The counter is small and the setting is plain. The crowd of fans, though, keeps growing.
I can’t imagine a better excuse for a cheap, easy family dinner close to home. So what makes people keep coming back?
A Little Counter-Serve Seafood Spot Near The Airport
Burien Fish House is the kind of place you could drive past a dozen times without blinking. That would be a real shame, because the food tells a much bigger story than the building.
The restaurant sits in Burien, Washington, a city just south of Seattle. It’s a modest counter-serve seafood restaurant with a simple setting and a focused menu.
You walk up, order at the counter, and wait for your food. There’s no white tablecloth fuss and no complicated ritual to figure out.
The menu covers fish and chips, fish tacos, sandwiches, chowder, and more. Seafood leads the way, but a few surprises sneak onto the board too.
Its location near Seattle-Tacoma International Airport makes it handy for travelers. Some first-timers find it while killing time before or after a flight.
Locals, though, are the steady backbone here. The spot holds a 4.5-star rating across more than 1,600 Google reviews, which is a lot of happy forks.
Fish and chips come up more than any other dish in those reviews. Chowder and fish tacos follow close behind, so you already have a shortlist.
Families on a budget will appreciate the casual setup. Nobody minds if the kids are a little loud over their fries.
Your Fish, Your Way, Every Single Time
Choose-your-own-adventure books had nothing on this menu. Ordering here feels like building a custom dinner from three simple decisions.
First comes the fish itself. Your options are halibut, salmon, or cod, all classic Pacific Northwest favorites.
Next, you pick how it’s cooked. Grilled, blackened, or fried are all on the table, so lighter eaters have choices too.
Going fried opens one more door. You can coat your fish in a crunchy panko crust or a traditional beer batter.
That flexibility is a quiet win for families. A picky kid can get plain fried cod while a parent goes for blackened salmon.
Grandparents watching what they eat can lean toward grilled. Everyone still sits at the same table, enjoying the same trip out.
Panko gets a lot of attention, with dozens of mentions online. Beer-battered cod earns its own fan club as well.
Fans often describe the batter as light rather than heavy or greasy. That kind of praise shows up again and again for the fried options.
Here’s a fun approach for groups. Order a few different styles and swap bites, turning dinner into a friendly taste test around the table.
The Captain’s Platter Settles Every Indecisive Debate
Can’t decide between halibut, salmon, and cod? Good news, you don’t have to choose.
The Captain’s Platter brings one piece of each fish together on a single plate. It’s basically a sampler for people who want it all.
Fans of the platter love how well the fish gets fried up. Several diners name it as their go-to order and push friends to try it with fries.
The fries themselves earn a surprising amount of love. They’re often described as super crispy, which matters when they share a plate with fried fish.
Then there’s the homemade tartar sauce. It gets dozens of mentions, and some fans call out a dill-forward flavor.
Not into tartar? The cocktail sauce has its own loyal following, with at least one diner calling it fire.
For something beyond fin fish, a combo platter offers other options. One version paired cod with calamari and shrimp.
A panko combo platter is on the menu too. It’s a smart pick for anyone who prefers crunch over batter.
Sharing a platter can stretch a family budget a bit further. Add a side or two and the table is set without much fuss.
Chowder That Steals The Spotlight
Some diners swap their fries for chowder. That tells you plenty about how seriously people take the soup here.
Chowder is the second most talked-about item at the restaurant. It racks up more than 150 mentions in reviews alone.
The seafood chowder is packed with clams, scallops, and shrimp. Fans frequently point out how much actual seafood lands in every spoonful.
Some bowls even include whole shrimp. That’s a nice surprise if you’re used to chowder that’s mostly potato.
Texture opinions vary, which is fair for something this personal. Some find it thick and hearty, while others enjoy a more soupy style.
Either way, it’s filling. A cup alongside fish and chips can turn a quick meal into a proper feast.
On a gray, drizzly Washington afternoon, a warm bowl sounds like the right call. That’s most of the year around here, so you have options.
Chowder is also a handy pick for younger eaters. It’s warm, easy to share, and doesn’t require fancy fork skills.
One first-time diner put it simply. The salmon was good, but the chowder was the star of the show.
Fish Tacos Big Enough To Need A Game Plan
Tacos at a fish and chips shack might sound like a side quest. Here, they’re one of the main events.
Fish tacos land third on the list of most-mentioned dishes. Salmon tacos get their own shoutouts, too.
The Pirate Trio is the fun one. It brings halibut, salmon, and cod together, each in your choice of preparation.
You also choose your tortillas. Flour and corn are both options, so everyone can find a favorite.
Toppings keep things bright. Expect cabbage, salsa, and an orange-colored cream sauce tying everything together.
Portions are a big part of the buzz. Some diners say the tacos were so loaded with fish they could barely finish.
Blackened fish tacos are a popular lighter choice. Beer batter fans can go the crispy route instead, and both styles have supporters.
One heads-up from the crowd is worth passing along. A few people found blackened cod chewier, so salmon or halibut might suit that style better.
For families, tacos make easy sharing. Split a trio three ways and everyone gets a different fish to compare.
Lobster Rolls, Tuna Melts, And Other Plot Twists
Lobster in Burien? Yes, and it’s one of the more talked-about items on the menu.
The lobster roll has more than 60 mentions. Plenty of fans call it sweet and very good, though style matters here.
It leans toward a creamy, mayo-based filling. Folks who prefer butter-style lobster rolls may want to know that before ordering.
Even critics of the style praised the bread and the amount of lobster. That’s a pretty generous review from someone who wasn’t sold.
A crab roll is on the menu as well. It’s a good option if you want a sandwich but feel curious about something different.
Then comes the tuna melt, a sneaky favorite. One diner called it among the best she’d ever had.
Coleslaw rounds things out nicely. People describe it as crunchy and fresh, a welcome contrast to anything fried.
These choices help mixed groups. Not everyone at the table wants fried fish, and that’s perfectly fine.
Grandpa can grab a tuna melt while the kids split fish and chips. Mom might go lobster, and the whole table eats happily.
Plain Walls, Friendly Faces, Zero Pretense
Nobody comes here for the decor. That’s not an insult, it’s practically the house philosophy.
The setting is simple and modest. Some fans cheerfully call it a hole in the wall that still feels clean and organized.
Friendly counter service gets regular praise. Staff have been described as patient with first-timers figuring out the menu.
That patience helps when you’re juggling kids and choices. Three fish, three cooking styles, and two coatings is a lot for a hungry seven-year-old.
Yes, it smells like fish inside. It’s called a Fish House, after all, so consider it truth in advertising.
A small amount of outdoor seating gets mentioned too. On a dry Washington day, that could be a nice bonus.
The place can get busy around dinner time. Even then, some diners say the wait stayed reasonable.
Honest feedback isn’t always glowing, and that’s worth knowing. A few recent diners reported uneven food, so experiences can vary.
Still, the overall rating stays strong. For a no-frills family meal, the vibe here feels relaxed and welcoming to just about anyone.
Plan Around Those Tuesday-Through-Saturday Hours
Sunday fish fry plans will need a rethink. The restaurant is closed on Sundays and Mondays.
Burien Fish House opens Tuesday through Saturday from 11 a.m. to 8 p.m. That covers lunch and an early dinner nicely.
You’ll find it at 133 SW 153rd St, Burien, WA 98166. It’s close to Sea-Tac Airport and an easy drive from much of south Seattle.
Families coming from Tacoma or the Eastside can make it a simple outing. Pair it with errands and the trip feels well spent.
Prices can change, so check the current menu before you go. Many diners call the pricing fair, though a few noticed recent increases.
Takeout is a popular option. Plenty of people grab dinner to go and eat at home.
That’s handy with tired kids in the back seat. Fried fish and chowder travel home pretty well for a cozy night in.
Arriving earlier can help on busy evenings. The dining room has been known to fill up around dinner.
No reservations, no dress code, and no special plans required. Just show up hungry and decide which fish wins today.
Worth A Detour Before Your Next Flight
Simple food done with care never really goes out of style. Burien Fish House seems to understand that perfectly.
The menu sticks close to Pacific Northwest seafood. Halibut, salmon, and cod do the heavy lifting, with chowder playing a loyal sidekick.
Flexibility is the secret sauce here. Everyone at the table can order exactly how they like, which keeps peace at dinner.
The atmosphere won’t win design awards. It does deliver an easy, casual meal without the fuss of a fancy night out.
For Washington families, that’s a real win. No long drive, no dress-up, and no confusing rules.
Travelers landing at Sea-Tac might want to remember the name. A plate of fish and chips beats airport snacks by a mile.
Not every visit will be perfect, and some recent diners say so. The steady rating still suggests most people leave satisfied.
My advice is to go with an open mind and a flexible order. Try the chowder, split a taco trio, and save room for fries.
Who knows? You might become one of those locals who quietly keeps this spot to themselves.
