It's not just luck of the Irish — it takes skills to make fish and chips this good. So despite all the other tempting things on the menu at Rúla Búla, from shepherd's pie to hot corned beef on rye, we can never seem to pass up this mighty fine version of a classic. Ultra-fresh fish and a light, crispy coating set it apart from the competition. Imagine a thick slab of juicy cod, dunked in beer batter and fried until golden, with cool, dill-flecked tartar sauce on the side. To go along with it, there's homemade cabbage slaw and a pile of round, skin-on chips that are fluffy and potato-y inside. And for the appetizer, side dish, and dessert, nothing tastes better with these fish and chips than a cold, frothy Guinness.