Wow,
As a lifelong connoisseur of fish and chips, I can tell you, regardless of any cries of derision from the east of you, that the Brits don't, cannot and never will make fish and chips properly.
I suggest that you go and stand on the beach to await the sounds of overwrought emotion from our pommy friends; they should take about four and a half hours to reach you.
The reasons are simple and repairable if they so desired (but they don't). They cook them at too low a temperature and they use beef dripping. Soggy, soggy, soggy.
We've been contemplating starting a grease shop in London to feed all the starving Australians and New Zealanders living there. I reckon it would take six months at the most before the locals abandoned the dripping mess they normally deposit in their quivering bellies and come a-runnin'!
[Running-off-to-find-somewhere-to-hide-muttering-"Vindaloo-vindaloo-vindaloo" emoticon]
