Some of the small family run businesses - the kind that may be third or fourth generation fish and chip people - make superb fish and chips, this is especially so if the chips are cooked from scratch by the business in question.
And yes, a good strong English ale works superbly with this dish.
I tried out another fish and chips place in Vancouver but this time I had them substitute the chips (fries) with mashed potatoes as this place was also a restaurant and had good mashed potatoes. They used Halibut for the fish here but this time the halibut was not too bad.
For some reason the image taken showed the outside a bit darker than it actually was although it was quite good. An important factor is type of oil used and how often they change it. This can be expensive for restaurants and some change the oil less frequently to cut back on cost. This was at the Vancouver fish company. They also serve lobster and fish here which was also very good.
Of the 3 fish and chips places I visited on this trip I would say the Fish Counter had the best fish and chips.
While the east coast of England is home to many great fish'n'chips spots, those run by the descendants of Italians who arrived early in the 20th century are hard to beat.