A perfect piece of fish and chips does not need a view or a reservation. It needs a fryer that has been dialed in for years and someone behind the counter who actually cares how it turns out.
Washington has more of those people than most states, and they tend to operate out of places that look like nothing from the outside. No signage trying too hard.
No menu longer than one page. Just batter so crispy it shatters and fish so fresh it barely needs the lemon…