delicious. Style Editor Kirsten Jenkins says these are best fish and chips she’s ever had. It’s a claim impressive enough to have us Googling “overnight stays in Ulladullah”. The Burrill Lake Fish Shop had a queue out the door even on the rainy summer day Kirsten went. The constantly changing menu features flathead, sea bream, kingfish, mahi mahi and whatever else is in season. We’ve heard stories about sweetest-possible cooked baby prawns and Clyde River oysters. Road trip, here we come. 107 Princes Highway, Burrill Lake, NSW

Getting fish and chips take away and heading down to Bondi Beach is a tradition almost as old as Bondi itself. But what sets Bondi’s Best apart (aside from their excellent location) is its passion for sustainability. Founder and director Joel Best says, “I want my kids eating the same fish I do today. So buying from smaller fishing vessels limits the catch, all fish is line caught, and it creates more jobs. The product is also fresher as the boats stay out for less time. The cost is more but it’s so worth it!” Try their line-caught pan fried red emperor from Queensland, or the crispy skin ocean trout farmed from Tasmania, with a side of crunchy sweet potato chips. 39-53 Campbell Parade, North Bondi

Located in the heart of Cairns, Frydays Fish and Chippery is well-loved for their seafood’s incredible quality. On the menu you’ll find classics like salt and pepper calamari, crumbed prawns and battered fish. But Frydays really hits the ball out of the park with their healthier versions of old favourites. You can opt to get your locally caught fish such as hoki, Spanish mackerel and barramundi, grilled rather than deep fried. Low in fat and high in that essential yum factor gets a thumbs up from us. 117 Abbott Street, Cairns

Right by the water and offering fresh, time-honoured seafood dishes, Peter’s Fish Market is a Gold Coast institution. Peter’s has been around for about 14 years, and still after all this time they’re known to have lines out the door; a sure sign they’ve got it right. Selecting their seafood straight from the trawlers, you can expect New Zealand flathead, Morton Bay bugs, Coffin Bay oysters and local king prawns to be just a few of the options on Peter’s expansive menu. 120 Seaworld Drive, Main Beach

At Sweetlips Fish and Chips they skin, trim and debone all the fish themselves. They’re so confident in their deboning skills, they’ll give you a refund if you find a bone in their fish. Much of Sweetlips’ seafood is caught off the Western Australian Coast, including Cone Bay barramundi, Shark Bay whiting and local pink snapper. Add some battered New Zealand mussels and you have yourself the perfect Friday fix. Oh, and did we mention they serve fried feta cheese? We’ll take the lot! Unit 8, 47 Mews Road, Fremantle

All the food you’re eating should be sustainable, of course, but with the damage being done to our oceans – overfishing is a serious problem – it’s all the more important when it comes to seafood. delicious. national restaurant critic Anthony Huckstep has made it his mission to point out the best that Australia has to offer in his regular ‘Innovators’ column for the magazine. You can find some of his work here.

Fish Frenzy has a reputation for fast service and impeccable cuisine. It didn’t take long for them to become a house name among locals after opening in 1998, and is now on the must-do list for interstate and overseas visitors. Located in Sullivans Cove, Hobart, Fish Frenzy has access to some of the Nation’s best fish, including blue eye, flathead and, of course, Tasmanian salmon. Whether you get it battered, crumbed or grilled, be sure to take advantage of Fish Frenzy’s waterfront location and sit out on the wharf.

The Mooloolaba Fish Market recently made it to The Lonely Planet 2016 Guide Book to Australia. Once you’ve reached that kind of success, where do you go from there? The fish at Mooloolaba’s is so fresh it pretty much jumps out of the ocean and onto your plate (well, almost). Enjoy their Mooloolaba ocean king prawns, Moreton Bay bugs, Hervey Bay scallops and local reef and deep sea fish up on their deck, or get it to take away and sit by the riverside. Lot 201 Parkyn Parade, Mooloolaba

Where does Maggie Beer go to get her fish and chips fix? From the Star of Greece in Port Willunga, SA. Sit out on their recently refurbished terrace and watch the sunset from their clifftop location. Maggie recommends trying the squid and chips as their chips are hand cut, and like many of their seafood options, the salt and pepper squid is sourced locally. Whether you choose to dine in or visit their new kiosk, be sure to add to your order some Hervey Bay scallops, Kangaroo Island King George whiting, and a crisp, ice-cold golden ale from the Swell Brewing Co. “[It makes for] a wonderful occasion,” Maggie says. Can’t argue with that. 1 The Esplanade, Port Willunga

According to food blogger and author of The Sugar Hit!, Sarah Coates, “When it comes to fish and chips, I am a staunch traditionalist – beer battered fish, crispy chips, no plants allowed. So pretty much the only place I’ll go in Brisbane is The Fishmonger’s Wife.” So what’s on the menu? NT barramundi, New Zealand cod, Australian snapper and Atlantic salmon, just to name a few. “They always deliver on exactly what a fish and chip shop should deliver on – fresh fish, crispy chips, and sauce is complimentary,” Sarah says. Free sauce? We’re on our way. Shop 6, 83-93 Lytton Road, East Brisbane

Christine Mansfield likes her fish and chips from Byron Bay’s Fish Heads, eaten from paper wrap, and sitting on the sand at the beach. “It is that magical combination,” says Christine. “I prefer fish fillets that are crumbed and not drowning in thick, soggy batter, and chips that are thick, hand cut and twice cooked to make them extra crispy … with a liberal sprinkling of sea salt flakes.” So order your Australian flathead battered, grilled or crumbed, treat yourself to a little something from the oyster bar, then hit the beach. Hey, you deserve it. 1 Jonson Street, Main Beach Byron

Scotties Fish Café is practically a Newcastle landmark. They’ve been around since 1950, sit across the road from the beach, and source their produce from local fishermen whenever possible. Scotties’ must-haves include their fresh Port Stephens flathead with hand-cut chips and house made confit garlic aoli, and their sustainably caught New Zealand Hake fillets. Heading to Scotties on a Sunday afternoon to sit under their twinkle lights, listen to live music and eat their exquisite cuisine is a must-do. It’s no surprise that this fish café has become a Novocastrian icon.

Cerberus Beach House has won countless awards for their view, atmosphere, and of course, their seafood. Their beautiful restaurant serves fresh sea dishes, while Nellie Kerrison, author of cookbook Relish Mama, is a fan of their kiosk. She says, “On a hot summer’s night, I can think of nothing better than heading to Half Moon Bay to sit on the sand and share some great [Cerberus] fish and chips with my gang. This is the beach I spent my childhood and teen years at. To be able to share this amazing beach and their fish and chips with my own family, now that I am officially a grown up is truly special.” Cerberus Beach House sources their seafood locally whenever possible, so hit them up for some natural oysters, New Zealand clams and mussels, and baby barramundi.

They’ve only been around for a year and yet Mammy’s Boy is already a favourite among locals and travelers alike. Their menu comes with a touch a cheekiness (options include the ‘Feckin Fish Burger’ and the ‘MILF’) and a whole lot of deliciousness. The Mammy’s Boys fish and chips combo is a must-have, with fresh fish, house cut chips, and the quintessential side to all deep-fried seafood, mushy peas. Located in the centre of St. Kilda, make sure you get in quick; because they only use the freshest, highest quality fish available, they’ve been known to sell out. 5 Shakespeare Grove, St. Kilda

This family business has nailed the art of the two most important things when it comes to fish and chips: giving their batter the perfect amount of crunch, and being generous with portion sizes. On the menu you’ll find locally caught fish such as King George whiting and blue grenadier, plus fish and chip shop staples like scallops, potato cakes and prawn cutlets. Hunky Dory’s is one of Matt Wilkinson’s favourite places to get seafood (aside from his own, of course). “We get the grilled calamari and chips with the kids, with tomato sauce,” he says. Hunky Dory is always bustling with customers looking to get their fish and chips fix, but don’t worry, they have six locations for you to choose from. 181 Bay Street, Port Melbourne