In 1985, Dave Taylor of Taylor's Chowder House started dipping Alaskan coldwater cod in his signature batter of tempura and "regular" batter (a concoction he got from a friend in Utah) for his fish and chips, a menu item that quickly became a best seller. Dave's no longer a part of the west-side seafood staple he established, but his Alaskan cod dinner (a.k.a. fish and chips) is no less popular. Lightly battered and seasoned, deep-fried, and tender and flaky, these scrumptious swimmers arrive with tips pointing heavenward. And if you like a little kitsch with your fish, there's no end to the nautical-themed eye candy — it hasn't changed since it washed up at Taylor's over 20 years ago.