yuck. I hate the powder crap.

Seriously, does nobody understand how do a proper round of fish and chips? you get some decent malt vinegar, and salt lightly to taste. Best if done right before you put it in your mouth, so that the crystals are just barely melting and the warm oil-laden batter is still slightly sizzling.

use Atlantic cod - other choices are just a pale imitation

Why, oh why, do they hate on Seattle rains? I love me a soggy winter day. Better than hip deep snow! And fish and chips need lemon and catsup, not vinegar!

ooh, now a good fresh lemon wedge does work wonders.

I know, right? Lemon makes everything better!

Cold and soggy as a British winter works pretty well, too. They're not known for their sunshine and warmth.

I suggest we drop a MOAB filled with compressed tartar sauce on Trafalgar Square.

http://www.youtube.com/watch?v=H7tG7keSe…

@6 the Hamburg Germans are busy trying to do just that ... for al-Qaeda.

@1, you're an idiot pretending to be somebody. Cod is hardly the only fish; plaice, haddock, or even hake make excellent fish and chips. Halibut is outstanding.

The key component that is missing from almost all American fish and chips is batter. Breaded fish and chips is just not right, even when it's panko; it has to be battered.

And it has to be served in newsprint, and consumed off of plain benches and tables by the seaside, or leaning up against a mailbox or something. The best fish and chips I've ever had was along the Scarborough waterfront in Yorkshire, though the stuff in Liverpool center was pretty fantastic too. I'm not convinced that Londoners know how to do fish and chips properly, though they do tend to leave the skin on, which is delicious.

@8 heretic.

If you're going to mess with a perfectly good meal, you might as well baste squid and call it calimari.

besides, the best fish and chips is served in Sydney, Australia and Christchurch, New Zealand. Everyone knows that ...

#10

That same Australo-fish and chips is available right down the street from me at Nachez Seafood on Kent East.

http://www.nazesseafood.com/

Made by real Aussies.

The fish & chips at the crab shack down at Seacrest park in West Seattle (where the water taxi docks) are quite good, and satisfy at least two of Fnarf's demands (eaten at seaside picnic tables, battered and fried). I don't recall whether newsprint was involved.

@10, plaice, haddock and hake are not heresy; they are every bit as traditional as cod.

The best fish in Australia is in Hobart, Tasmania, not one of the megacities (though Manly Ocean Foods on the Corso at Manly Beach in Sydney is pretty good). And it's not cod there, either, it's blue-eyed trevalla. Some might say barramundi. The "Murray Cod" and "reef cod" found in Australia are not related to the Atlantic fish at all. There's no cod in New Zealand either.

@11, I'm sure it's great, but it's not the same fish. Only an idiot, or a Will in Seattle, would insist that the same fish be used no matter what part of the world you're in.

13.

But you said it's more the batter, and Nazes has authentic Aussie batter.

As they say:

Nazes Seafood in Kent, Washington

No matter how much time goes by, I can still remember our early days when my husband William would shop with me at the Fish Market. It reminds me of Australia where I would taste Mom’s new recipes or sit on the front steps proudly calling in that another guest was coming for dinner.

http://www.nazesseafood.com/index.html#

Honestly, Will, do you TRY to sound like a poncy little git or does it just come naturally?

@13 Hobart? Nuh uh.

Fnarf would try flounder. That's how out of it he is.

You DO know that J&D's is a local company, and the creators of Bacon Salt, right? It was founded just a few years ago by two Seattle guys (Justin and Dave, hence the name) and is still fairly small and based here.