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Inside Brightmoor Classic Scotty Simpson's Fish & Chips

Welcome to Eater Scenes, a photo series in which photographers Michelle and Chris Gerard visit some of the city's classic and contemporary destinations to capture them at a certain, and very specific, point in the day. Here is a look inside Scotty Simpson's Fish & Chips around 4 p.m. on a Friday in January.

Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

A bastion for fried seafood, Scotty Simpson's Fish & Chips has been serving the Brightmoor neighborhood since 1950. Model schooners and mounted fish decorate the walls at the casual restaurant manning the corner of Fenkell and Dolphin Street, and behind the counter another restaurant fixture, owner Harry Barber, is often found prepping food and greeting customers. Barber began working here in high school and never really left. Many of Scotty's customers share similar stories, having grown up in the area but returning back for a regular fried fish fix.

While there's a little of everything at Scotty's — from frog legs to smelt to perch and burgers — the restaurant stakes its reputation Nova Scotian cod fish & chips. Fresh fish filets are dipped in light house-batter, fried until golden brown, and served with fries, a roll, piles of coleslaw, and tartar sauce perfect for dipping. Fans also know to save room for a thick slice of Scotty's pie. Photographers Chris and Michelle Gerard visited Scotty's on a recent afternoon to capture the Friday fish fry scene. Take a look in the gallery above.