[Lean-Right]

I believe that would be a malt
vinegar. Regular vinegar makes
the fish taste like a jar of
dill pickles.

[V K Lee]

Malt vinegar would make more sense. Still, who really wants
to eat soggy fried fish? Dill pickles; much prefer gread and gutter pickles, Kosher dills. Sweet pickle relish is a ‘o to’
here.