I've been a fish and chips devotee since visiting New Zealand in the late 70s. They sold it in traditional fashion, and more besides. One could also buy huge hamburgers such as the Hawaii Burger, with a big ring of pineapple on, or the Texas Burger, with a fried egg. The complete burger was put sideways into a brown paperbag so that as you ate at one end, and the overcrowded food betwixt the buns fell in the other, you would not create a greasy mess on the floor and you had greasy bits to eat after the bun was over.
There was also a paua sandwich, which was nothing less than a big hunk of fried abalone.
And there were savalloys, than which nothing could be nastier more.
But the fish 'n chips were also outstanding and fresh and hot and everywhere. And with malt vinegar.
the very best fish and chips I've ever had, in NZ and in Canada, were prepared by cooks of Greek heritage. Just an observation.
About twenty years after NZ visit, I was flying my own little plane across Canada to Alaska, and more than once I had to stop for fresh Canadian fish and chips. One occasion I landed at a small airport and there was nothing there, but the operations director was happy to loan me an old beater of a car to go into town and fetch me a big ol' bag of fandc, and I'll never forget taking off into a crosswind with that greasy bag next to me filling the cockpit with that earthy odor of grease and fish. Up Up and Away!