Secrets of fish supper that has Dungannon's Dolphin takeaway fans hooked
It's a story any reporter would be angling for - but finally the editors took the bait.
Visiting our undisputed top fish and chip shop at dinnertime on what's known locally as 'Fryday' is surely as good as it gets.
In just an hour, dozens of customers were served in The Dolphin with boxed cod suppers complete with mushy peas and a distinctive homemade tartare sauce.
Owner Malachy Mallon tells me the North Atlantic cod he sources is frozen immediately at sea and is served no more than six hours after defrosting in store.
Both fish and the locally sourced Cambridge potatoes are cooked to perfection at the precise temperature of 185C in beef dripping oil which, naturally, I'm assured is the original and best method.
Having grown up in Newcastle, Co Down, it's impossible not to love a good fish supper.
But as quickly as they're demolished, the dreaded grease hangover often follows.
Having been in the business for 30 years, however, it's clear Malachy and his team have perfected the art.
A light and crispy batter - without too much crunch - perfectly complements the high-quality fish and impressive beef-dripped chips.
The big test for my digestion, though, was immediately travelling 40 miles back to Belfast.
Luckily, the cod coma never materialised.