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The man in the kitchen at England Fish & Chips is a modern-day fry alchemist, utilizing hot oil to transform what was once liquid batter into cocoons of crunch. Encased in the greaseless golden goodness is all manner of sea critters. Most notable is the cod, sliced off from a whole filet (not the preformed or machine-molested travesties that pass for fish at other joints), the formidable length and thickness of a billy club.
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