Fish and chips sounds simple. Fish, batter, chips, done. But anyone who has ordered a soggy, oil-heavy plate at the wrong pub knows there's a big gap between "fish and chips" and good fish and chips. If you're heading out for a counter meal in the Swan Valley, it pays to know what separates a kitchen that does it properly from one that's just reheating a frozen box. This isn't about fancy plating. It's about a few basics done right: the right batter, the right fish, and chips