Paul Myhill, aka Colorado Beer Guy, shares his takeaways from this deep-fried quest.
Colorado Beer Guy Paul Myhill did a deep dive into the local fish and chips scene., he's previously visited 365 breweries in 365 days, gone on a 46-day beer-only fast, and completed a quest to visit every Colorado brewery and taproom, which took eighteen months to complete.
After his family moved to Texas in the 1970s, his fish and chips cravings continued."Absent decent local choices, we found ourselves settling for places like Long John Silver’s at least once a week. Quite the struggle!" he shares. He's also eaten his way through the fish and chips options in Los Angeles, Boston, Chicago and Wisconsin, as well as other countries around the world as he traveled doing charity work with orphans and child slaves."As a result, I think I’ve tried just about every notable variation on 'British' fish and chips around the world," he says."I’m certainly not claiming to be an expert, but as a well-traveled Brit, I feel I truly know my fish and chips.
And so the ideal fish and chips experience can be broken down into three components. First, the fish. "I want to appreciate that specific fish, not logs from multiple random fish," Myhill says of his preference for full fillets."I want to enjoy a particular catch, not a commodity." But full fillets are rare in the U.S., and that proved true in this quest, as well.
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