Here’s a low down on some fishy business. Check if you have been to any of the outlets listed below, and comment please on their quality. Let’s share where your best fish is being fried! 
My personal take :
PK express is the lousy copy of the fish n chips from freo (perth). No go. But compared to fish n co, its far better already. Fish n co has the worst fish. I dont like the muddy and soggy taste of the fish they use. Prolly freshwater and frozen fish.In comparison, Cartel’s fish is better. I am now a cartel convert.
Will have to try the other highly rated ones someday..
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Taken off an article:
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Fishy business
Following the sizzling success of local chain Fish & Co, other restaurants have sprouted offering fish and chips. LifeStyle takes a bite
By Teo Pau Lin, 02 October 2005
Sunday Times
SUDDENLY, fish and chips are everywhere.
While it was once the staple of hotel coffee shops and Hainanese-run Western hawker stalls, it is now the speciality of a slew of mid-scale eateries.
The biggest name behind the current trend is Fish & Co.
From a humble unit that sprouted in Plaza Singapura in 1998, it has since grown into a 10-outlet chain, boasting another 25 branches in the region.
Managing director Ricky Chew, 41, started the business when he saw that there were no mid-priced restaurants specialising in Western-style seafood here.
Almost immediately, fish and chips became the runaway bestseller because it’s the one Western dish that almost everyone is familiar with, he notes.
Fish is a ‘universal’ meat that people of all religions can take, he says. Being a white meat, it is also considered to be healthier.
‘And we Singaporeans love our fried food. So put these three factors together and you have a winner,’ he says. His 10 outlets serve a whopping 50,000 fish and chips dishes a month.
The rise of fish and chips is also linked to a renaissance of sorts that Singaporeans are having with Western-style seafood.
Says Mr Alan Lee, a seafood consultant to Greenwood Fish Market in Greenwood Avenue: ‘Five years ago, you step inside a restaurant and the only fish on the menu is cod.’
Then, last January, Greenwood Fish Market opened as the first gourmet seafood store of its kind, selling a wide range of fresh fish and seafood from Australia, New Zealand and Europe.
Suddenly, the Singaporean diner’s vistas were widened, fuelling a demand for Western-style seafood restaurants.
Last November, Fishermen’s Wharf opened in New Bridge Road offering authentic British-style fish and chips with a choice of six types of fish, served with vinegar.
This January, the Pancake King chain of Chinese snacks diversified into PK Xpress, selling Australian-style fish and chips, which comes with salad and wrapped in grease paper.
Unlike hawker centre-versions, which are covered with breadcrumbs, this new wave of fish and chips is battered with a flour mixture.
‘It’s healthier because it doesn’t absorb as much oil as breadcrumbs,’ says PK Xpress’ owner Jack Chin, who adds that business is so good that he has set up three more outlets.
Others have opened in recent months.
A former Fish & Co operations manager has set up Manhattan Fish Market in Plaza Singapura – copying its concepts right down to the fish and chips with lemon butter sauce in a shallow pan – and is now being sued by Fish & Co’s holding company, O. B. Singapore Operations.
Blue Lobster in Frankel Avenue and Seafood Harvest in EU Square have also rolled out Western seafood menus.
In all these outlets, fish and chips ranks as the most popular dish because, as consultant Lee says: ‘It’s the grand-daddy of seafood. If it’s not done well in a restaurant, you can forget about the rest.’
Fish & Co’s Mr Chew says his success lies in his secret-recipe batter, which is very crispy.
It helped him make $20 million in sales in Singapore last year. He is planning to penetrate the American market within two years.
‘Even in the West, their fish and chips is very oily and messy,’ he says.
An Asian company selling Western food to the West?
‘I don’t see why not,’ he says with a smile.
http://food.asia1.com.sg/news/news_20051002_002.shtml
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Fin Seafood Cafe, $7.95
Marina Square #02-226A/B
Tel: 6338-2207
1 STAR
It comes with two huge pieces of New Zealand white fish. But the batter is too thick, making the coat crispy on the outside but mushy on the inside. Worse, the batter turns rubbery after a while. Two small tubs of tartare and Thai chilli sauce are little comfort.
Fish & Co, $13.90
10 outlets islandwide
2 STARS
One big piece of dory fish drapes over a big batch of fries and over the sides of a pan. The fries are sprinkled with a deliciously fiery South African spice, peri peri. The fish is nicely battered and fried, but the crisp is moistened by the lemon butter sauce, which could be better served separately.
Fishermen’s Wharf, $6.50
27/29 New Bridge Road
Tel: 6438-8991
3 STARS
It offers six types of fish, including dory, snowfish, Atlantic cod and monkfish. The dory is well-battered and fried, highlighting its rich, creamy taste. You are given a tub of tartare sauce and there are chilli, ketchup and vinegar bottles on the table. But the fries – undercooked and hard – are a let-down.
Fish n Chips from Greenwood Fish Market & Bistro
Greenwood Fish Market & Bistro, $24.95
34 Greenwood Avenue
Tel: 6467-4950
5 STARS
It’s pricey but you’ll find that it’s worth every cent. Served with tartare and Thai chilli sauce, two chunky pieces of fresh John Dory fish are placed over a bed of fries and an elegant salad tower. The batter coat is thin, light and crispy, showcasing the true flavour of the fish. A version using New Zealand white fish costs only $9.50 if you order takeaway.
Manhattan Fish Market, $9.90
Plaza Singapura #06-07
Tel: 6835-9300
2 STARS
Similar in presentation with Fish & Co, it also offers a big serving of Pacific dory fish and fries in a pan. Too little lemon butter sauce is poured over the fish, and its thin consistency dampens the crispy batter, making it soggy. No tartare, chilli or ketchup is offered unless you ask. The fries are good, though.
PK Xpress, $6
Four outlets in Serangoon Gardens Food Centre, stall 23;
Ang Mo Kio Central, Block 727 #01-4236;
Choa Chu Kang Street 62, Block 624 #02- 222;
Clementi Central, Block 450 #01-271
4 STARS
Two thick slabs of a secret breed of fish are well battered and fried. The shell looks hard, but it yields wonderfully to the bite. It comes with two types of fries – plain and spiced – which are crispy on the outside, powdery on the inside. The downside is the meagre, sad batch of lettuce and yellowed apples on the side.
