What we like about the fish and chips (among many things) at Dressel's Pub, is the completely manageable portion. You leave satisfied - not feeling like you need a pickup truck and a tow hitch to pull you out of your seat. Dressel's uses pollock in their fish and chips that is very moist, light in flavor and very meaty - almost swordfish-like in texture. The ale-batter is very light and has the flavor of tempura batter, which was a pleasant difference. But what steals the show is the matchstick potato "hay." These smaller-than-shoestring fries are seriously addictive. After picking up fistfuls, we gathered it would be more civilized to shovel them into our faces with a fork. They're crispy on the outside, with just enough soft potato-y goodness. They're delicious dipped into the housemade tartar sauce, which features horseradish for an added kick and depth of flavor.