this post was submitted on 28 Mar 2024
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Pretty sure that’s a restaurant and OP took a photo of it before moving the sauces and fries off their plate
The fish look’s amazing, the chips look meh. Not bad, but not great. The green stuff…. Is naked, which makes me wonder if it’s a garnish and not meant to be eaten.
The sauces… ketchup, tartar… what are the other two?the bowls are clunky; and as deep as they are not great for dipping.
But the fish looks amazing! I can forgive sloppy plating, and I’m not really gonna be miffed over garnish. The sauce cups…. I mostly feel for the dishwasher.
One is probably malt vinegar.
I'm not sure what your comment was trying to clarify, as it would be somewhat more forgivable if this dish were the product of an amateur trying new things, but it's clearly at a restaurant and presumably OP paid for this entree. So, therefore, no one from menu creation to order execution had a sufficiently critical comment on this half-assed jumble of ideas crowding a seemingly well-crafted pair of fried fish portions.
To sum up: the fries should be arranged for height in the center of the plate, with the lemon wedges on the flat outer plane of it ~11 or 2 o'clock (the sauces taking the other position, regardless) and the slaw could be nestled between them and the bottom edge of the fries. This way, not only do the side (slaw), garnish (lemons), and sauces not crowd the plate or the guest's access to the meal, but the fish can be proudly presented as the real gem of the dish.