> I don't know if I have had anything labeled as Calabash style, but from
> the sound of your description it is what I would also prefer.  This
> month our restaurants are serving their version of fish and chips.  The
> breading that they use on the fish is very thick, and several times has
> been like raw dough inside next to the fish.  I've given up on trying
> it.

I believe I would also prefer Calabash style.  I have run into similar
issues with fish and chips at places that heavily bread it, except in my
case there was not hardly any fish in it.

When I was very young, my recollection of Long John Silver's was that it
was more of a sit-down restaurant with waitresses.  It was not until I got
older that they seemed to become fast food restaurants.  I also remember
the fish being less breaded and much tastier.  Am I remembering
that wrong, maybe confusing them with another restaurant, or does anyone
else remember it that way?

Mike


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