There's no shortage of drool-worthy fish fries in the U.S. Whether you seek corn-kissed catfish from New Orleans or crispy halibut on the West Coast, the country has plenty to offer. But when it comes to oversized options, Dayton's Ohio's Dublin Pub takes the cake with one of the biggest fish and chips plates in the nation. 

The eatery uses house-made beer batter to coat firm, moist haddock for its top-selling dish. The fish looks to be the length of about two chicken breasts (there's a kids' version on the menu for folks who want to taste it without committing to a full helping). It comes with crispy wedge fries, slaw, lemon, and a side of tartar sauce.

Dublin Pub has been slinging fish and chips since 1998.  Despite its notorious St. Patrick's Day celebrations, during which the resto is stocked with 600 bottles of Jameson, it's still most famous for fish and chips. The secret is in the fish's sweet flavor, which contrasts the savory oil and salty batter, and its firm texture that's prime for frying. The crispy fish batter includes beer that puffs it up with carbonation and delivers crisp-yet-light results. Over the years, residents and tourists have tasted what all the fuss is about, including celebrities (even Sheryl Crow is a fan).

Dublin Pub's fish and chips has won over countless diners, who say it really is that massive

While the pub isn't on our list of the best fish and chips in the U.S., it is still noteworthy for the sheer size of the dish alone. One user commented on a Facebook post by the restaurant, saying "Was a chef for 20 years and still haven't seen fish [as] big as the Dublin Pub's." A second reviewed echoed the sentiment, jokingly commenting "The first time I came with a friend, I ordered it. It was so big ... We called it the whale." For naysayers who say the fish's size is courtesy of extra breading, hear this reviewer: "The breading is crispy and light with a good crunch. Not caked-on breading. Before speculating, go try." 

While Dublin Pub's beer-battered haddock is clearly dependably delicious, the kitchen sometimes switches up the recipe. For instance, they occasionally use Guinness-battered fish when they're sold out of the standard. As for the chips, in-the-know diners suggest upgrading to Dublin Pub cheese fries, loaded with a white wine reduction, cheddar and Monterey Jack cheeses, and bacon. They were also voted the best fries in Dayton, in case you need more convincing.