No.
you’re the one who is sitting here in this thread telling people how they “couldn’t have fucked it up more” or “that’s all sorts of wrong.” We’re not friends, I don’t care if you think something I like is “correct.” I care about whether or not it’s good. I don’t give a fuck if it meets with your approval.
I’ll remember that the next time an American on here goes on about how Mexican food is wrong EVERYWHERE except the US, Europeans put too much corn on stuff etc etc etc
Well, I just got back from Spud Fish & Chips. I mentioned before that the fish’n’chips I make at home are the best I’ve found in the state of Washington. That still holds true. Spud’s was pretty good, and the pieces are much larger than Ivar’s; a surprise that resulted in leftovers.
But if I’m really craving fish & chips and the local stuff just won’t do, I’ll make it myself.
Oh yes, another good F&C place was in a restaurant in a mall. The tea was served in enormous teapots, the kitsch sofas had doilies on the armrests, and our meal was accompanied by a live harpist. To add to the oddness the ‘restaurant’ was actually a couple of dozen sofas, placed around coffee tables, in an inside piazza at the end of a long walkway in the mall. It was the most expensive, bizarre and memorable F&C meal I’ve ever had.
Kuwait also has many other very good restaurants.
That’s funny, because in the UK the portions tend to be so huge that it’s unlikely you’ll be able to finish all the chips on your own.
And I think it’s OK to talk about the UK in a thread about fish and chips. 
Malt vinegar is definitely the only thing to have. I have tried others and they just overpower the food.
Mushy peas are absolutely delicious. The comparison with hummus is inspired - I mean, really they are, when you think about it. I mean, they even usually have a bit of mint added so that’s sort of like adding garlic to the chickpeas in hummus. Hummus also works well with chips, but not with fish and chips.
Can’t believe you guys have all forgotten rock in your choices of fish to have in fish and chips. I prefer cod or haddock myself, but rock can be good.
Isn’t rock regional? I had never seen it in a chippie before I moved to London.
Our chippy has two types of curry sauce, could it have been that?
I’ve never even heard of “rock” as a fish. Does it have a different name this side of the pond?
Ocean perch, IME.
At the previously-mentioned Ye Olde King’s Head in Santa Monica, California, they served ‘King-size’ fish and chips, and ‘Queen-size’ fish and chips. The former had two pieces of fish, and the latter had one. I used to be able to finish off a King-size when I was younger (along with several pints of Guinness, a glass or two of Jemeson’s, and maybe even some bread pudding). The last times I went before I left L.A., I could only finish off the single-piece Queen-size. Big fish.
We have native rockfish here in the PNW. But there are several species around the world that are called ‘rockfish’, and I don’t know which one people catch up here. I think the ones here are ‘ocean perch’, but I’m not sure.
Not sure what ‘rock’ would be but any firm fleshed fish is good for frying. How it tastes would be another matter.
The only other culture I know that likes vinegar on fried fish.
They actually call it Rock Salmon, despite it not being a type of salmon.
I never saw “rock” on the menu in 12 years in the UK. It is the same species (dogfish, shark) we antipodeans call “flake”, and was mentioned upthread.
shark 'n taties - yum 
Has anybody used freshwater fish for “Fish and Chips”?
My link in the post directly above yours confirms that it is flake.
As I said, Rock Salmon is regional. I’m from the Midlands and didn’t see it until I was 23 and moved to London (in 1997).
So because of this thread, I’ve been wanting fish n chips for a good week now. Finally went to The Fox and Hound with my friend the other day for a plate. It was of course yummy, however I really think the taste I was after was malt vinegar soaked chips and a couple pints of Fuller’s London Pride more so than the actual fish.
Some southern fried fish recipes fry catfish in batter. You’d need a good size piece of fish, something not overly bony, and firm enough flesh to hold together as it cooks. Salmon would work, I’ve fried wild caught ocean salmon, land locked varieties aren’t that different.