In a country where food choices are surprisingly few, I wouldn't complain if I had fish and chips every other day. There is always something inherently satisfying about a meal that has some carbs, a whole lot of fat, a fair amount of protein and the flavour of which you can calibrate with more salt if necessary (flaky salt is best); a dash of something sour (malt vinegar is rubbishly ineffectual in cutting through the fat, use native Philippine vinegar instead preferably one that you've spiked with chilies); or something surprising like Japanese mayonnaise and pungent horseradish.
Variety can also be achieved by buying your fish and chips from different places; no two are the same with significant variances in the batter (a nearly equal ratio of batter to fish-meat is best) and of course, the type of fish used. There's hoki (lemon fish?), tarahiki and snapper which I always go for even if it's slightly more expensive. Apparently, in the South Island, they commonly use Bluefin Gurnard and blue cod, both of which I still haven't had the chance of tasting.
When Jay first visited New Zealand he became enamoured with fish and chips and we wondered why in a country like the Philippines where seafood was virtually predominant, no one has thought of dipping boneless bangus in batter and putting it in the deep-fryer- and that's because it's dumb. And unnecessary- bangus is flavourful by itself, unmasked save for salt and pepper (but don't forget the dipping sauce of fish sauce and calamansi). But white fish are inherently bland, hence, the mummification with eggs and flour. But I'm not complaining.