Firstly: The tartar sauce is for the fish, not for the chips.

Secondly: the “adobo”[1] is Andalusian for the spices you marinate the fish with before deep frying. But I used the word in a generic way, to make reference to all the things you could use to make your fish & chips more savoury.

Thirdly: You are just jealous because I’m more Irish than you :P

[1] Although recently at work I read an email about a workshop in “Adobo Analytics” which made me laugh for a while :D