Fish sandwich season

Did you check out this story on fish sandwiches? Did you know Cincinnati folk helped put this Lenten-season staple on the map?

Everyone has different fish-sandwich standards. I prefer to pass on the thick crust of batter (which often gets gooey inside) for a simple dredge in corn meal. The more spice the better, but easy on the salt. Oh, and don't give me the shaped fish, that fits on the bread. That doesn't look right. I need to see a fillet, a wide end, and, my favorite part, the little end that gets extra crunchy. I also need lettuce, tomato (Oh, they're mealy? I'll pass...), tartar sauce AND dill pickle slices. Put it all on a Kaiser roll and don't talk to me for, like, 30 minutes.

Who makes the best fish sandwich in town? What makes it so good?

How, exactly, does one build a better fish sammich?

And Mary made a good point about fish fries in the area. You can find lots of them on Cincinnati.com.