[The Chippy Challenge: to eat more fish and chips in 2014; see original post for details.]
Sides: sodium chloride
Evaluation: Shanghai Fish Bar made my short list of chippies last week when this article appeared on the front page of the local paper:
These conditions included E. coli and enterobacter on the kitchen sink fittings and green algae growing on the potato prep area. I was relatively unconcerned after my fish came out as I said I would like salt and vinegar and the proprietress proceeded to douse the piece with enough preservative sodium for it to survive a long trip back to China…not to mention dehydrating any bacterium within 5 meters.
The taste was actually reasonably good (the bites I managed to get from the unsalted side). It was hours ago, so I think I will survive.