Generational Stanislaus County restaurant serving authentic recipes is reborn

It’s been a decade since a Turlock couple closed their fish and chips restaurant, and their son has been waiting for the right moment to reopen it.

That moment came in early March, when Ann’s Fish & Chips started serving fried goodness in downtown Hughson — bearing the same name as the Turlock spot that closed in 2015.

“I’ve always been trying to chase the dream of reopening the restaurant,” 28-year-old owner Ryan Donnelly said. “Just took the time and patience to find the right place.”

The right place turned out to be 2413 Third St. in Hughson, next to United Samaritans Foundation. The restaurant shares a large kitchen with the organization, which has “worked out nicely,” Donnelly said, because USF prepares meals and is out delivering them to those in need by 9 a.m. — before Ann’s employees arrive.

Speaking of Ann’s employees, the restaurant is still largely family-run. Donnelly was a junior in high school when he started working at parents Rick and Teresa’s place, and all seven of his siblings had roles, too.

The trend continues with every sibling, aside from one who lives out of state, and Donnelly’s nephew working at the new Ann’s.

“And my dad, once he’s here, you can’t get him to leave,” Donnelly said.

What’s on the menu at Ann’s?

Ann Donnelly, Rick Donnelly’s mother and Ryan Donnelly’s grandmother, emigrated from England to the United States in the 1970s. She opened a couple of restaurants under different names in the Bay Area before opening a couple more places under the name of Ann’s Fish & Chips. She was able to visit the Turlock restaurant before she died in 2019 at age 85.

“Everything we do to this day is still her same methods,” Ryan Donnelly said. “The way we prep the fish, the way we cut the fish.”

The recipes also are Ann Donnelly’s, with the exception of small adjustments to the tartar and cocktail sauces.

Alaskan cod is used for the Donnelly’s authentic, English-style fish and chips. Without spilling any secrets, Ryan Donnelly said the batter used to fry the seafood and veggies is airy, flaky and crispy.

The key to the perfectly golden color? Fresh oil, he said. The oil is filtered and cleaned often throughout the day.

“That’s our main thing, is making sure everything is fresh and it’s cooked to order,” Ryan Donnelly said. “You’re never gonna get fish that’s been sitting there longer than five minutes.”

Deep-fried fish, shrimp, scallops and chicken strips are served at Ann’s in a number of combinations, with fries included, ranging from $9.99 to $19.99. Sides include onion rings and other fried veggies, as well as house-made coleslaw.

Kids menu items are a one-piece fish and chips plate or a chicken strips and chips plate for $8.99 each, including a drink.

“In the future, we have plans to expand the menu and add some more traditional, English dishes on there,” Ryan Donnelly said.

Ann’s Fish & Chips is open Tuesday through Thursday from 11 a.m. to 7 p.m., Friday and Saturday from 11 a.m. to 8 p.m. and Sunday from 11 a.m. to 7 p.m.