How Chefs Are Building a Better Filet-o-Fish

Photo: Danny Kim

Inspired by Harlem’s fried-fish shacks, Baltimore’s “lake trout” lairs, and, yes, McDonald’s Filet-o-Fish (which turns 50 this year), some notable chefs are treating the undersung sandwich as if it were the new burger or something. Click through the slideshow to see versions from Talde, Eataly, and more.

This story appeared in the July 16, 2012 issue of New York Magazine.

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