The key to good fish and chips is fresh ingredients, no preservatives or chemicals, vegetable oil and freshly prepared batter. Secondly, it's the size of the fillet that matters - it has to be long in order to be cooked right - and if it's long, it needs to be placed in a very large fryer.

The problem with LJS is that they don't use cod, have mechanized the process, and have balls'd around with the size of the fillet's. They don't have large fryer's in the US like they do in the UK, and I'm not altogether sure the american consumer would know what to do with a sixteen inch long piece of cod that costs $12-15.