I might lean toward Yorkshire, based on the thickness of the pieces of fish. The batter is thick, usually with a nice crispness, but because of the thickness of the coating, I find it to be heavy, slightly greasy. I treat it as an appetizer, DH and I usually split an order so neither of us eat a whole order. If you have seen any photos of it, it is that thick golden batter. Raglan Road's isn't quite the same coating, they cook it lighter, comes out more blonde in color. Honestly, I think most fried fish tastes like the batter it is covered in, plus tartar sauce, cocktail sauce, vinegar, or ketchup. If time or money isn't an option, maybe try both, the QS isn't expensive. Also, Cookes of Dublin (behind Raglan Road) is the Raglan Road version of QS (the even take Tables in Wonderland), you can order a fish and chips there too. I like Cookes as well.