I think the problem these days is the use of oil rather than lard/dripping.
It is still used in Yorkshire and Scotland I believe.
I don't eat Fish And Chips to get healthy, i eat them for the taste!
Also, chippies nowadays seem to think the thicker the fish batter the better.
This just leads to undercooked white glug, and kills the fish taste.
It should have a nice crackled crispy batter coating, that enhances the taste.
I try to have Fish and Chips when ever I visit somewhere new.
The best places always seem to be near the sea. There shouldn't be a reason for this other than them getting the fish quicker. Maybe it's the sea air!
The best Fish I have had is in Scotland.
There is a place in near Glenrothes Fife, in a town called Leslie.
I think it is actually called "Leslie Chippy", but I cannot be sure.
They do a fish supper. You get two pieces of fish (both halves), and a portion of chips. (£3.50 ish)
The fish is just amazing. The batter is thin and crispy, and the fish actually has some flavour.
I think they use lard, so that adds it's own slight flavour.
It is the first thing we have every time we visit family!
They also do a great white pudding supper!
If you are tired of life, they offer deep fried Pizza and Mars Bars....