Photos: The Stew staff’s favorite fish and chips

Chef Dirk Flanigan (right), previously of Chicago’s Henri and The Gage, helps a Dunbar Vocational Career Academy culinary student make fish and chips. Seka Palikuca recommends The Gage (24 S. Michigan Ave.) for your fish and chips fix; served with Guinness batter, malt tartar sauce and lemon.  (Michael Tercha /Chicago Tribune)

The beer-battered cod is paired with shrimp and scallops but you can order it solo. The cod is delicious, a monster serving of moist fish under a crispy coating. It’s served on snert, a Dutch split pea dish as thick as mashed potatoes. But, don’t worry -- you can sub out for Vincent’s excellent skinny frites if need be, or order the fries on the side. (1475 W. Balmoral Ave.) -- Bill Daley  (Chris Sweda/Chicago Tribune)

Judy Hevrdejs recommends branching out beyond the city and trying Don’s Dock (1220 E. Northwest Hwy, Des Plaines), which offers fish chips, catfish, beer battered cod and lake perch, all freshly breaded and sold by the pound.  (Alex Garcia/Chicago Tribune)

Owen & Engine (2700 N. Western Ave.) offers haddock fish and house-cut chips with malt vinegar aioli, pea puree and sauce gribiche.  (Terrence Antonio James/Chicago Tribune)