I have one rule, and only one rule, when it comes to fish and chips: the thing you are eating should, in some way, resemble what you would expect to pull off of an actual fish.  Now imagine you are making your own fish and chips, and you are pulling off chunks of fish meat, which you will then batter and fry.  Geometrically speaking, what would you expect of these chunks?  Squares?\n\nProbably not.  Either Pete has discovered a species of fish whose meat comes off in nice rectangular pieces, or it is made of heavily processed who-knows-what.\n\nFor the record, I suspect the latter.\n\nPhysical characteristics aside, Pete's does not have great fish and chips.  Perhaps I'm spoiled, but the fish I'm used to typically has a nice, light, flaky battering, rather than the dense, crunchy monstrosity covering Pete's fish tablets.\n\nAdd in less than average fries, and a refusal to allow you to at least put some tartar sauce on your processed fish, and you have an establishment whose continued existence is confounding, to say the least.