I’d say an authentic chippy has a counter, maybe (but usually not?) some ‘fixed to the floor’ chairs and tables (if you know what I mean), and very sparse decor. The counter has a glass ‘viewing screen’ sort of thing where you can see the cooked fish, sausages and pies keeping warm, and the fryers are below. If the fish and chips are from a restaurant or a pub then the chips are very unlikely to be the same.
That describes it to a tee (along with a bored-looking young man behind the counter).
Do any of these places offer pieces of deep-fried battered cheese? I liked to have them with my fries in Czechoslovakia, along with a stein of locally brewed dark beer. (Every small town had its own brewery.)
My local does deep fried halloumi … I’ve never tried it.
Absolutely a clever marketing ploy. I’ve never been to WI but know this famous beer. It’s not like something like Yuengling which is slightly harder to buy than Budweiser in its core realm but impossible to get outside of it, New Glarus uses the Cartmanland style of advertising. I am extremely aware that if I ever try SC, my brain will pump up its objective taste.
Funny to see these sequentual posts. My old Treacher’s was indeed burned in an arson fire in 1998. Dad would sometimes bring it home starting in the mid80s, what a treat when we’d get those greasy, steamy brown paper bags open.
Paywalled but five places were suspected hit by an arsonist that night. There’s a car dealership there now.
Is the mayo different from the US version? I have tried ours on fries and was not impressed. Do they offer ketchup in Belgium?
Not enough meat on a mole.
My local bar did not specify the type of fish on the menu. I asked them since my wife is allergic to tilapia. They were serving swai, which I had never heard of before. It was good, though.
As an American, my only experience eating fish 'n chips was years ago at an awful chain called, “Arthur Treacher’s Fish & Chips”. It was truly horrible food consisting of small pieces of fish with enough salty, greasy breading to quadruple the size of each piece. I’ve never tried it again. Based on that experience, I think there’s a very good chance that your opinion is a valid one.
Swai is a kind of catfish. Not typical for F&C, but still can be delicious when fried.
Depends on the restaurant for the mayo. Some just serve the normal mayo (and I’m not sure if Helmans is even a brand there, probably not the biggest), and in a container so you don’t know which it is. Some make it from scratch (typically yellow too). I can’t say I really care that much, to tell you the truth, on the handmade mayo.
They serve ketchup if you ask for it. It’s not a big deal. You’ll not be a pariah for asking for it.
When it comes to something in that genre of xxx and frites, the real delight is having Béarnaise sauce with your steak. It’s a hot served mix of handmade mayonnaise with tarragon and is lovely. I dream of the stuff. Never had a steak without it when its available.
But the skins make nice material for pants! 
They’ve got steak down to an art, for sure. I never tried the bearnaise sauce, as I was too enamored of the pepper/creme sauce.
I’ve had the opportunity to go to London several times over the last few years. I’ve had fish n chips there many times. It’s invariably delicious. I’ve tried finding some around here where I live (San Francisco Bay Area), but I haven’t found one place here that comes close.
Here’s the key, IMO: The British version has a Crispy with a capital C batter, and a soft and tender fish inside. The American versions, at least what I’ve seen, the batter is a little bit soft.
When I cut into a British fish, the batter shatters, that’s how crispy it is. If the batter cuts cleanly, it isn’t crispy enough.
Au poivre FTW. Had some on my ribeye a couple days ago.
The real crime in this part of the country is that I have yet to find a steak restaurant that makes steak au poivre or an Italian place that makes pasta carbonara. The one steak place near us will bring you a side of what they call “pepper sauce” for $8, but it’s total shite. I can make either dish, but the au poivre is a challenge with an electric stove. I suppose I could buy a brulee torch. . .
I went to a county fair for the first time in a decade last week. The only food that wasn’t a complete disappointment were the fried curds. I knew better than to try the fish & chips when I saw the string fries they were serving.
Surely there are non-chain restaurants near you that offer fish and chips better than Arthur Treacher’s?