By Sam Sifton Melissa Clark’s baked fish and chips.Credit...Ghazalle Badiozamani for The New York Times. Food Stylist: ...

The chef has shared his secret for the perfect fish and chips in quick time, and it doesn't require a deep pan.

drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way. Once the fish is cooked, return the chips to the ...

Others called the fish and chips "excellent" and "outstanding ... They come served in a cone of newspaper-print paper to unfurl and you can eat them in the indoor table area attached.