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Fisher’s Restaurant Review: The numerous Mexico City branches of this fish-and-seafood chain always seem to be packed. But the place is fairly unattractive, the noise level is intolerably high, and the service is slow and inattentive. If, despite such odds, Fisher’s sounds like your type of place, the best strategy is to stick to the simplest preparations of the traditional Mexican seafood menu. For instance, the ceviches are quite good, particularly the one made with huachinango (red snapper). The shrimp, oyster and octopus cocktails are all creditable, although forewarned is forearmed: the customary Mexican preparation of a seafood cocktail means it is laden with ketchup and chopped jalapeños, and as such can overwhelm the more delicate flavors of the raw material. Spicy seafood soups are first-rate, as are the deep-fried shrimp and fish filets. Those filets, and entire red snappers and mojarras (sea breams), are very good when sautéed in oil and garlic, in chipotle chile sauce or with chile and garlic. Order them prepared with more complicated sauces at your own peril.