Driving up and down Highway 101 in Oregon, we made many detours for fish and chips. Oftentimes the fish was just caught "in their own backyard," AKA the crisp blue waters of the Pacific Ocean, which made this quest even tastier.
What kind of fish? The better question is what kind of fish didn't they fry. Since this is the Pacific Northwest, there was obviously salmon as well as albacore tuna, Pacific cod, halibut, scallops, clams, and oysters. Ask first to see which fish is the freshest—in our case it was usually the wild chinook salmon.
Salmon and chips, eh? You'd think this might ruin a beautiful piece of salmon but frying it actually locks in all of its natural oils (and salmon is particularly oily). What you end up with is a ridiculously moist, flaky piece of fish underneath a golden fried exterior.
Many seaside shacks devoted an entire section of the menu just to fish and chips. Or, in the case of Bowpicker, it was the only thing on the menu and the fish (in this case, albacore) was fried in an actual fishing boat.