BEST FISH AND CHIPS - 2005
Finally, someone who knows and loves our beloved Gadus morhua better than we do! That's cod, dude, the tasty bottom feeder of the deep blue sea, and we enjoy its flaky-white flesh better than that of haddock, salmon or even halibut. And the guy we trust to fry us up a proper mess of fish and chips, just like you'll get in Merry Ol' England, is British expat Mark Briner, who along with wife Ruth and son Jordan runs The Codfather chip shop in sometimes merry Fountain Hills. Paterfamilias Briner trained in England with the National Federation of Fish Fryers before moving to the States, and has spared no expense in shipping over a Hopkins fryer from England, the kind used in nearly all fish-and-chips establishments across the pond. The result is the pinnacle of piscatory pleasure: moist yet firm and flavorful fish topped by a light, golden crust. Forget Pete's. The Codfather restores fish and chips to their rightful gustatory glory.