Time to Change the Frying Oil: Dune Brothers' All-American Twist on Fish and Chips, Using Beef Tallow to Fry Underutilized Fish
Dune Brothers in Providence, Rhode Island fries underutilized species like shark and skate in 100% refined beef tallow, adding crushed potato chips for extra crunch—putting three distinct twists on the classic fish and chips.
What oil you use to fry fish and chips determines more than just flavor—it's tied to a whole redefinition of "healthy" eating. Founded in 2017 in Providence, Rhode Island, Dune Brothers swapped out the usual vegetable oil for 100% refined beef tallow, turning a small seaside food stand into one of the go-to examples in America's ongoing conversation about animal fats.
Dune Brothers' signature dish, "The Original," features battered and fried whitefish (like pollack) topped with cheese, tucked into a warm burger bun. The batter is a house recipe made with beer, and the special twist is crushed Kettle Chips—thick-cut, kettle-cooked potato chips—mixed right into the coating, keeping the fish crispy down to the last bite. The house-made sweet and tangy coleslaw is lightly salted, paired with the tang of pickles, keeping the overall flavor clean and refreshing.
Another point of craftsmanship lies in ingredient selection. The shop's fish and chips heavily feature "underutilized fish" rarely seen on the market—small dogfish sharks, skate, and the like—sourced directly from local fishermen. The batter switches to a light coating made from rice flour, beer, and vodka, designed to let each fish's natural flavor shine through rather than letting the batter steal the show.
The real key, though, is that pot of tallow. With a high smoke point suited for quick high-temperature frying, the fish comes out moist and juicy, with a batter that's never greasy—instead, it's light with a hint of caramelized char. The distinctive richness of beef tallow adds extra dimension to the overall flavor, and you're left without that heavy, oily aftertaste.
According to Ryori Tsushin, America's definition of "healthy" has been shifting in recent years, with more people steering clear of ultra-processed foods and industrially produced seed oils. Cooking with animal fats is getting a second look, and sales of beef tallow and related products have surged over the past three years. This wave has helped bring the spotlight to Dune Brothers' tallow-frying method.
The shop has also announced it's joining Slow Fish North America, a network connecting fishermen, chefs, researchers, and consumers dedicated to promoting sustainable coastal fisheries. Starting as a tiny seafood stand downtown, Dune Brothers moved into a food hall last year, and there are plans in the works for a new location in the suburbs.
Dune Brothers currently runs two locations: the Providence Shack, open seasonally from spring through fall (closed Mondays and Tuesdays, hours 11:00 AM–7:00 PM), and the Track 15 location, open year-round with weekday hours from 11:30 AM–9:30 PM, extended to 10:00 PM on Fridays and Saturdays, and until 9:00 PM on Sundays. The signature fried fish sandwich "The Original" runs $18, while the skate wing fish and chips (エイヒレ フィッシュ＆チップス) is priced at $24. For more details, check out the official site at dunebrothers.com.
