When chefs start raving about a fish & chip shop in a coastal town en route to Wollongong, you pay attention. Rosie’s has earned its reputation by frying everything in beef dripping, the old-school chippy method. Increasing its local fan base, Rosie’s has now taken over The Bistro at Coledale RSL. The fish is local and sustainably sourced (think flathead, sea bream, blue mackerel, pink ling or gurnard, depending on the day), while the chips are hand-cut from local potatoes. The result is pure nostalgia: golden, crisp and comforting, like being nine again on a family road trip. Worth the detour. 731 Lawrence Hargrave Dr, Coledale; coledalersl.com.au

Harnessing the power of synaesthesia on the Mornington waterfront – we’re talking water lapping, seagulls cawing, boats chugging by – Schnapper Point Kiosk rises to the real estate with its thrillingly fat, bubbled and crispy golden discs of carby joy. There’s a secret ingredient at play here – the gluten-free batter incorporates chicken salt for wickedly addictive power, and they arrive riding shotgun with a rather notable house-made tartare. Take away to eat on the beach, or grab a seat on the deck and value-add with fish and chips and a cocktail. Either way, regrets will be zero and satisfaction will be guaranteed. 1 Schnapper Point Dr, Mornington; spkiosk.com.au

The owners of this Townsville favourite are over-qualified, being both fisheries social scientists and commercial fishers. They fillet the fish, from top selling spanish mackerel, to wild-caught barra, themselves, thicker than the norm to ensure the fish stays moist and holds together while being cooked. Their “secret” batter is popular and regulars know to add handcut potato scallops to the order. 2/1 Rose St, North Ward; tobinfishtales.com.

The founders of The Fresh Fish Place worked local fishing trawlers before dropping anchor to establish one of the busiest seafood processors in this legendary fishing town. Soon they were cutting out the middle man and feeding the public direct at The Seafood Eatery, where some of the finest seafood in Australia is served up mere hours after being caught. There’s very few fish and chippers where you’ll see nannygai, King George whiting, Spencer Gulf Kingfish or southern garfish scrawled up on a takeaway blackboard menu, but it’s all in a day’s work for this fishing family. Proper Bay Rd, Port Lincoln; freshfishplace.com.au

There’s fluffy potato cakes and shatteringly-crisp battered market fish at Edita’s in the inner-Melbourne suburb of Carlton, but this isn’t your typical fish and chippie. At this Rathdowne Street eatery and takeaway shop, siblings Tima and Stan Tausinga draw on both their Tongan/Samoan origins and Aussie childhood to tell the story of their family, who left their Pacific nations for a new life in Australia in the 1970s. As well as the classics, there’s dim sims filled with Samoan chop suey, and a burger based on a Filet-O-Fish – their dad’s favourite Macca’s order after church every Sunday. 382 Rathdowne St, Carlton North; @editasmelb

A regular big fish in the National Seafood Industry Awards’ Fish and Chip Awards, Frying Nemo is a Darwin legend where the tongue-in-cheek name isn’t the only nod to its Top End origins. Beside the glasslike waters of the Tipperary Waters Marina, sustainable, wild-caught NT jewfish, barramundi, Spanish mackerel, black tip shark and threadfin go into the deep fryer not long after coming out of the ocean; with add ons like the croc and lemon myrtle spring rolls and croc, buffalo and barra burgers further hammering it home. 10/90 Frances Bay Dr, Stuart Park; fryingnemo.com

For 75 years this Great Ocean Road institution has been a must-visit for fresh seafood. While ample Bass Strait specialties are brought in straight from the trawler, it’s the Southern Rock Lobster for which it’s most famed. 2/59 Great Ocean Road, Apollo Bay, Vic; apollobayfishcoop.com.au

‘Future-friendly’ South Australian seafood is celebrated at this seaside diner. Port Lincoln sardines, Kangaroo Island kingfish, and Coffin Bay oysters all make an appearance in the main dining room, with a series of equally delicious takeaway options (fish sandwich and beer-battered local fish and chips included) at the side kiosk. Boat Ramp, Aldinga Beach SA; pearlaldingabeach.com.au

Fich falls into a kind of fancy fish and chippery we’ve come to know and love in Sydney, but there’s also something welcoming about this minimalist eatery. Ex-Bennelong chefs Jose Silva (who also owns Sweet Belem and Bibo) and Manny Paraiso blurred the line between local fish ’n’ chip shop and restaurant when they started their inner-west eatery, with their bang-on balance of affordability and quality. It starts with seasonal and sustainable seafood. There’s (sebago) potato scallops here, and other takeaway classics like crumbed calamari rings and beer-battered ling. Upscale dine-in offerings span albacore tuna ceviche or Spring Bay mussels with sobrasada sauce. There’s a lot to love about the more inventive dishes – think pan-fried scallops on buttery egg noodles and ‘popcorn fish’ with maple & sriracha sauce. 98-106 Audley St, Petersham; fichpetersham.com

Not content with simply carrying on as one of the Gold Coast’s favourite fishmongers, the Miami Fish Market added fish and chips to its roster a couple of years back – serving up the catch from its network of Australia and New Zealand fishers. Pick from menu fixtures such as local snapper and Patagonian toothfish, or pick-your-own fresh fish from the display to be cooked to order – battered, crumbed or grilled. Throw in some potato scallops (with optional caviar) and grilled prawns and hustle to Miami Beach a kilometre away. 1/54 Paradise Ave, Miami; miamifishmarket.com.au

It doesn’t get much more enticing than an old ferry turned floating restaurant. This smart-casual bar and grill showcases the best of the region, and fish and chips is a firm favourite. The day’s local catch – flathead or flake, perhaps – is encased in a shattery sourdough batter. Take away or dine in to make the most of the water views. Middle Boat Harbour, The Esplanade, Lakes Entrance; sodafish.com.au

Sometimes nothing beats some good ole fish ‘n’ chips and no one does it better than the folks manning the Fish Van, moored beside the ferry port out to Maria Island. They have access to the freshest fish available, much of which is caught only a chip’s throw away in the unspoiled waters of Spring Bay. Locally caught fresh fish like flathead, striped trumpeter, scallops and flounder are cooked to your liking to be devoured from a paper parcel beside the water. 19 Esplanade W, Triabunna; instagram.com/thefishvan

“Market” may be a bit of a stretch, but this petite fishmonger does receive deliveries from fishermen six days a week and all catch is filleted on-site. They’ve amassed a loyal following, so be prepared for a wait at peak times. Fish choices include gold band snapper, cod, whiting and barramundi. Salads are made inhouse, as are sauces. They also use a dedicated gluten-free fryer. 5/823 Sandgate Rd, Clayfield; clayfieldseafood.com.au.

During the summer holidays, Kuti does a roaring trade, sending out fish and chips, coffee and assorted ice creams from a takeaway window. Outdoor tables shelter in the lee of the building, while the main dining area is an enclosed deck overlooking the frothing waves of Goolwa Beach. This is casual with a capital C, but with some serious culinary credentials, and a pioneering partnership with the Ngarrindjeri-owned fishery Kuti Co. Main Beach Carpark, Beach Rd, Goolwa Beach; goolwapipico.com

There might not be a beach in land-locked Canberra, but you might forget it when you’re sitting lakeside at Snapper & Co., inside the Southern Cross Yacht Club. In sunny weather, set up in The Courtyard or take your fish – beer battered or golden-crumbed – and chips down to The Lawn on the shores of Lake Burley Griffin; or get a bit decadent with a spread of chilled Australian seafood in The Deck area. 1 Mariner Pl, Yarralumla; snapperandco.com.au