https://www.dw.com/en/how-to-make-au...video-64305202
Well, I like fried fish, and I like fried potatoes (chips, fries, Fritten - however you call them). But I cannot get used to have vinegar on fish or on chips.
German chips (Pommes) are traditionally served with salt and mayonaise or ketchup.
Most comparable to British fish & chips is a dish over here consisting of fried fish like the British do it, plus potato salad. In Southern Germany, potato salad indeed is made with clear sauce that includes also vinegar (and I do not like this version of potato salad at all), but I prefer the more Northern way of doing the potato salad with onion, mayonaise, cucumber. This is also the majority of industrially produced potato salds available in supermarkets. The fish I like then as "Müllerin Art".
The taste of frying oil. Delicous. Just the quality of the oils used for frying is always a health desaster: inflammatory Omega-6 in absolute overkill doses (when using sunflower or rapeseed oil, with soybean oil and peanut oil all kinds of other allergens are further added in high doses) . Why must all delicious things be a hazard to your health, and most healthy things boring and bland, often even bad?
I "oil-fry" potatos in the pan nowadays, using coconut oil (looses its coconut taste when being heated) or cleared butter. I prepare them like "Bratkartoffeln", but without any herps, onions, bacon. When done, I dry them a bit, and have salt and mayonaise on them. That way they are and taste like chips/Pommes Frites to lets say 90%. Works good enough for me.
Fish I almost exclusively have either in Tomato sauce or in a hot chilli oil for pasta (tuna or makarel), or grilled salmon with a self-made dressing of avocado with dill, wild garlic, lemon juice, salt, black pepper, olive oil, parmesan.