Le Cordon Bleu-trained technique. Crispy, authentic fish and chips that started as an LA pop-up and found its forever home in Tempe.
Chef Joon Chang is the creator of FishPop — a high-quality fish and chips concept born out of the pandemic as a pop-up in Los Angeles. When the world shut down, Joon did what great chefs do: he cooked. And he cooked well.
Trained at Le Cordon Bleu, Chef Joon brings classical technique to one of the most beloved comfort foods on the planet. The result is fish and chips that are crispy without being greasy, flavorful without being fussy — exactly what the dish was always meant to be.
After making waves in LA, FishPop made its way to Tempe Eats Food Hall — and it's been a staple ever since. When people say "best fish and chips in Arizona," they mean FishPop.
Classical training applied to a comfort classic. Every piece of fish is prepared with precision and care.
No shortcuts. The batter, the oil temp, the timing — it all matters, and Chef Joon makes sure it's right every time.
Born during the pandemic, FishPop earned its following the hard way — through word of mouth and food that speaks for itself.
Grab your fish and chips, then pull a cold pint from the 42-tap beer wall. It doesn't get more classic than that.
Order online for quick pickup or come in and pair your fish and chips with something cold from the tap wall.