1. Make sure it is either a good malt vinegar, don't do it with any fancy other kinds of vinegar like red wines or balsamics, just a plain bog standard malt vinegar. In the UK the default brand is Sarsons or a pickled onion vinegar, a lot of Fish and Chip shops will decant the vinegar from their empty jars of pickled onion and have it as an alternative vinegar to use it adds a certain different zing to the fish and chips.
2. Salt. Add loads of it... then give it a toss around the plate so both the salt and vinegar has a chance to hit the bottom layer of chips. You don't want to just cover the fish with it.
3. What we think of as Chips, US'ans will consider to be steak fries as the closest approximation.
p.s. you don't want to know what I pay for Sarsons malt vinegar with international shipping overseas....
