LIKE many Australian customs, fish and chips came from England, but quickly adapted to fit local attitudes and conditions.
Now, as sun-kissed days drift into long, balmy evenings, it’s hard to believe that a paper parcel of salty, fried goodness hasn’t always been part of our summers.
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And while the old-school chipper can still be found on every high street, those that are dishing up Melbourne’s best are usually serving fish that’s fresh, not frozen, and local.
Oh, and they name their flake (usually gummy), along with their oil. For fish and chips is a serious business.
Because when the chips are golden, the batter crunchy and the fish moist and steaming hot, there are few foods better matched to a warm summer’s night. Dan Stock travelled around town to find Melbourne’s 10 best fish and chips.
More at The Herald Sun.