Fish and Chips

Cod in a beer batter, fried until the shell cracks and the fish underneath is still in flakes rather than shreds.

Fries, tartar sauce, lemon, and malt vinegar on the table. The malt vinegar is the part most kitchens in Georgia forget, and it is the part that makes it fish and chips instead of fried fish.

Two pieces. Order it on a Friday and you will understand why we keep it on.