There are many different elements to the perfect fish and chips, and some people have strong opinions. Should the chips be fat potato slabs like they are in Britain, thin-cut fries with the skin on, or some other variation? Is shatteringly crisp beer batter best, or lacy tempura, or do you like the softer, thicker variety and should it be seasoned or not? At the Hermosa Beach Fish Shop, this year’s winner, the batter is thick, relatively soft, and lightly seasoned, the chips skin-on, thin cut, and very crisp. Four pieces of fish and a good sized mound of fries run just over 12 bucks, a substantial meal for a modest price. Cocktail and tartar sauce are on the tables, as is malt vinegar, so there need be no argument about which is the best accompaniment.
Hermosa Fish Shop, 719 Pier Ave., Hermosa Beach. (310) 372-3480)
