With a sprinkling of balsamic vinegar, sea salt and dollop of blue cheese mayonnaise.
What kind of fish?
Gotta be cod, almost by definition, right?
Or haddock, which is better. And which I can’t find out here.
Cod.
Halibut makes the best fish & chips in my experience. There’s a soul food restaurant out on the ass-end of town here that makes the best halibut & chips I’ve ever eaten, and they serve it with a tartar sauce they make themselves which is so thick and delicious you could just eat a bowl of it by itself.
Soul food in Olympia? I’m not sure I believe that.
Tartar sauce: a substance so vile there is no food on Earth which remains edible after touching even a smidgen of it.
Beau Legs. The owners moved up here from Louisiana shortly after Katrina.
So blue cheese dressing without the vinegar? Or blue cheese dressing with less blue cheese?
One order to go… to Cafe Society!
We had the best fish and chips on the Oregon coast two weeks ago (believe me, we’ve tried a lot of them). It’s a place called Bandon Fish Market, and they offer F&C in cod (for right-thinking people), halibut, ling cod, and salmon (which just seems wrong). Fresh fish, lightly battered, fried at the perfect temperature, served with beer batter fries, and no heat lamps between you and the deep fryer. Your choice of ketchup, tartar, malt vinegar or just salt.
Cod from a big fish too. Great big flakes.
I like haddock too. My reason for asking was that for some people, fish and chips means shark.
I’ll have to try it next time I’m in town.
Best F&C I’ve found near Boston is at an Irish pub called The Druid in Cambridge. I hear good things about a joint called Strip-T’s in Watertown, will be checking them out soon.
Really? I’ve eaten shark, but only so I could say I had. Like brains.
Shark have high levels of urea in their tissues (used as an osmotic molecule?). The idea is sort of off-putting.
We used to eat shark when I was a teen and you could buy it in supermarkets. (Maybe you still can, but I haven’t seen any in years.) I used to broil it with teriyaki sauce on it.
Ew. That does not sound appetizing in the slightest. Too frou-frou. Lord knows I’m not against fine dining, but there’s a time and a place, man.
Fish and chips should come with malt vinegar, salt, and a wedge of lemon if you’re posh. In newspaper. You only get the tartar if you’re having calimari rings on the side 
My go-to fish would be hake. It’s the stockfish of South Africa, firm white flesh - with big flakes, Mangetout.
We’re all agreed on beer batter, right, men?
Best I have had is from Chicken Shack in the downriver Michigan area. It’s Catfish, actually, which may be sacrilegious. The chips are more like potato squares smothered in butter and sauce.
I must go there now. It’s beyond tremendous.
Preferably Sarson’s malt vinegar. Sometimes HP sauce for the chips, but that’s just me…
Amen, sir. Amen.