OK, food threads seem to bring out the best in us. I've had the Fish and Chips available in London, and have to say they were, well. . . a bit unhealthy as a meal eaten regularly. And the grease factor was a bit much. The USA now regards fish sticks of shredded and reshaped pollock the 'Mericuhn standard, which, if given a choice, I would rather eat the grease fest offered in London. However, recently I encountered a remarkable version of fish and chips in Val Paraiso, Chile. We entered what was essentially a sports bar attached to a casino where one can bet on anything. There was a sports restaurant attached to the sports casino and on their menu was written -- in EEEnnngleeessh -- Fish and Chips. I figured I didn't have anything to lose. After all, Chile is home to the potato. And we were on the Pacific Coast. What arrived was the most delicious take on Fish and Chips I've ever eaten. Fresh (as in hours old) Cod had been dipped in a super light, and authentic, tempura batter, then fast cooked in canola oil. The "sticks" were a variety of strip cut blue. gold and white potatoes along with strips of sweet potatoes and yams. The waiter made two dipping sauces at the table: a traditional tomato-based sauce with horseradish including finely minced celery and some other spices and then he whipped up real mayonnaise using one egg yolk whisking in a combination of virgin olive oil and canola oil until he had about a cup of thick hand whipped stuff to which he added chopped pickles, a bit of sugar, salt, vinegar, and sprinkled paprika on top of the finished "tartar" sauce. The fish and fries were served up in two different cones -- cost about $16 US. There wasn't a trace of oil or grease in the battered fish which was firm cooked perfectly. And the dipping sauces were very good. Best variation on a tartar sauce I've ever tasted. So what is it that the Portuguese serve as fish and chips? It never occurred to me to check any traditional fish except salted cod when I've traveled there.