TASTE TESTING | Does Australia do Fish and Chips better than England? 

Here if you get served up 'soggy' fish and chips, your in for a bad meal, usually means the oil was not hot enough or not drained properly and will usually make me feel crook.

As you mentioned, you can go to a hundred fish and chip shops, both here or in the UK, and get just as many taste and texture variations. This makes it hard to make a comparison based on a visit to one shop. The same can be said for meat pies and sausage rolls across Australia. And everyone has their favourite shop, which may not be someone else’s.

You needed to try flake, potato cakes, fried dim sims, and corn jacks. The main thing you needed to try is a hamburger with the lot. We do spring rolls as well. Enjoy guys….

Having travelled across the UK, Fish n Chips vary from town to town, city to city, the same in Belgium and Australia. Nothing worse than having a craving for them and getting a crook serving. Chicken salt, Malt vinegar, and lemon for the fish is a must. Batter is an art form.

Fish and Chip shops in Australia usually vary depending on local tastes and varieties of fish available. Some places have a complete array including flake, which is shark while others are quite simplified.

Chiko Rolls are an Australian version of spring rolls or egg rolls. They are deep fried fast-food item, with a thick, almost chewy dough wrapper on them. The dough is made of egg and flour. Ingredients in the filling inside are mutton, barley, cabbage, carrot, celery and rice, and seasonings

Chips in paper always taste better! We call the battered sausage, a battered sav, or savaloy, it's slightly different. You were just missing the potato scallops! (Also called by a different name depending where you live!)

We had fish and chips in Bourton on the Water (Cotswold). With great anticipation we ordered from a little shop where so many people flocked. We couldn’t have been more disappointed. The food was soooo greasy that it literally left us feeling sick. Lucky the village was absolutely stunning so all was forgiven 😊

Up here in Queensland, Birkdale to be precise (a suburb of Redland City Council), there is a traditional British fish and chip shop. They offer curry dipping sauce, to go with the soft chips, you can get scampi, haggis, black pudding and deep fried mars bars. It's a bit far from where I live, so I don't get to go there much, it's called "Chumley Warner's" if anyone is in the area and wants to check it out.

With the different fish available here in Australia, you might also want to try a few other ones. Barramundi is popular for fish n chip shops, but if you prefer a more subtle flavour, then Whiting is a good choice. Flathead fillets are great, too. Fresh fish is best, regardless. Finding a fish and chip shop that gets local fish will likely mean they were kept cool but never frozen solid for transport, improving the taste.

The chips in NZ chip shops are crispy because they are often double fried, and are usually each portion is fried for the customer, where in my experience in the UK they fry a load and then just take a scoop when they "dish" up.

Charlie has such good taste. You chose 1 of Australia’s premium fish in Barramundi. A warm water fish in tropical waters. It’s a mainstay for fishing in the north. Yes a real delicate flavour. Whiting is also very good too. Try with lemon and/or tartare sauce next time. Agreed spring rolls are much better than Chiko rolls.

We found the majority of English chips to be oily and soggy. The reason is they are cooked then placed in a a warmer above the deep fryer where they sit for an unspecified timeframe. Generally the fish was good as you got it from the fryer to paper. The best chips we had in England were at the Tower of London! We also had good chips on Orkney and at Scarborough. As for the sausage, you would have been happier with a crumbed sausage as that is more of a proper sausage meat, maybe get one of those battered! A big positive for British shops was that sauces in sachets are free.

It’s a matter of shop versus shop, rather than 🇬🇧 vs 🇦🇺. Type of fish, fresh frying oil, the batter and not over cooked for good fish n chips

Been to UK a lot & stayed with friends & a lot of time we grabbed fish n chips. The two countries have good and bad shops, but I found all the UK ones the batter was "soggy" possibly from all the malt vinegar & steaming in wrapping on the way back to house. Generally I liked both countries, but being used to chips & batter being crispier, that is what I have come to expect & enjoy. One things I d like is the potato cakes/scallops as they are called, which I didn't see in UK when there. Both countries, from takeaway shops, it is a good cheap meal when you don't feel like cooking & availability of pickled eggs in UK was great too.

Personally if I am going to a chip shop for fish I usually will go for hoki or whiting. Also I normally ask for a bit of lemon for the fish. A lot of places do it but usually don't ask if you actually want some when taking your order. Then I also usually get a "burger with the lot" which usually is lettuce, beef patty, bacon, cheese, tomato, onion, egg and beetroot. Beetroot on burgers is a real Aussie thing and I never realised it was considered weird until I was an adult.

They're great looking chippies 😋 Congrats on 15,000 subscribers 🎉

I lived the UK for a couple of years in London. The fish and chip shops, instead of cooking them while you wait as in Melbourne, were pre cooked and kept hot in a bainmarie. The grease and soggyness was overwhelming as each batch was placed on top of the other and sat there for hours. They were horrible. However it depends where you buy them. I have been back to the UK and had some nice fish in Cornwall villages. However, not at some famous Cornwall celebrity cook's over priced and underwhelming seafood fare. I have never had barramundi from a fish n chip shop, whiting or flake (shark) is my preference, or have one of their hamburgers with beetroot, fried egg, sauce and fried onions.

Best battered fish is Snapper by a long way. Barra is usually farmed these days.

So I'm from Adelaide and I've had F&C's in the UK. It was my first encounter with "Non Brewed Condiment". Have to say, I enjoyed it more (in Leeds) as the batter was puffier with lots of knobly bits in it and the chips I agree were softer, and to me more enjoyable. I also tried a vegan F&C made with banana plant. Let's just leave that one alone... Hope you liked Adelaide and Victor.

Barramundi - sea perch family. The smaller the Barra ( yes we shorten that too in Oz 🤭) has a milder fish taste than the larger one's. It actually is a sweet fish but popular moreso in fine dining because of it's buttery texture. It's also one of the healthiest fish you can have and very high in Omega 3 . Anyhow Rob and Charlie here are three of my best batter recipes ever ! .. btw I only like the taste of milder fish but personally I love lemon on mine for freshness on the pallet. 😋 BASIC BATTER - will crisp 1 cup Plain Flour 1 T-spn Baking Powder 1/2 T-spn Salt 1/2 Cup Milk 1/2 Cup Water Method- Sift flour into a bowl, then combine rest. ~~~~~~~~~~ CRISPY BATTER- is light 1 Cup Self Raising Flour 1/2 T-spn Salt 1 Cup Soda Water or Beer Method- Sift Flour into a bowl then combine rest. ~~~~~~~~~~ TEMPURA - authentic 1 Cup Plain Flour 1 Egg I Cup "Ice Water" Method- very softly mix egg up in a bowl. Add ice water, then sifted flour gently incorporate. If slightly lumpy don't worry. All DO APPROX A KILO OF FISH ! Remember Olive oil cooks hotter in temp than say Vegetable oil and never cook batter on too low. That will cause sogginess. Anyhow I agree with everyone here. Depends on the cook, recipe, how many uses of the oil and fish preferences. Spring Rolls get a yay from me...Chiko are ok, has changed over the year's and seem more doughy. Chips depend on potatoes used, size preferred and oil freshness as well as cooking time, so tend to vary by shop. I love crab sticks (battered crab). Finally hamburgers alway win me over. Beef, lettuce, tomato, cheese, onion, beetroot, pineapple, bacon and egg. However I find the egg and bacon can dominate the flavour too much so I don't always have it. Depends on my mood 😂 Phew I think I better stop now 😂... hope you like the recipes 😊

The battered "Hotdog" is called a different thing in different parts of Australia. It's also known as a Battered Sav (Battered Saveloy).

in new zealand they are known as fush and chups LOL

Interesting feedback, always appreciate the honesty. Every UK friend I know that's tried Aussie fish and chips has always said they prefer ours because the seafoods fresh and the battered stuff isn't as greasy and doesn't make you feel sick after. For me my stomach can't handle really greasy stuff so that's an important distinction. And of course chicken salt is uniquely Australian. But we all like we like there's no right or wrong. 🤷‍♀️🙂 I think Aussies are generally just more seafood lovers/consumers in general because we have so much fresh variety. Grilled/seared barramundi with lemon and garlic is also very popular here at fish n chips shops and restaurants too. And crumbed (and deep fried) is another popular way to have your fish at fish n chips shops (& probably my favourite). We also have New Zealand hoki fish which is very popular, possibly the most commonly used in fish n chips shops. (And we have perch, cod, and whiting etc.) Here, good chips are usually considered to crunchy on the outside and soft and fluffy inside. Potato scallops is another popular item. (named after the scalloped cut. Melbourne folk call them potato cakes) I'm not a chicko roll fan😆. But I know some people love them. I would love to see you guys try a HSP (halal snack pack.). Every city has them, just go to any kebab shop.

Thanks now I’m craving fish and chips!!! 😂

Chiko Rolls are a very strange beast indeed. I don't mind them myself, but I can understand people not liking them.

In case u r interested, the meat in a Chico roll is mutton. Most of the rolls in Aussie are 'stiffer' to allow them to hold together while u r eating them at the footy.

Well done guys! Now I will share my batter recipe with you (still the aussie guy living in Ireland) (obviously this is for a reasonably large amount) 450g plain flour 4 tbs baking powder 2 pints of lager Whisk and enjoy!

Australia has lots of fish varieties, but Barramundi is only found in Australian waters up north. There aren’t enough Barramundi to go around, so it’s more expensive based on that alone. Most people buy Barra in a restaurant where it’s grilled and served with all kinds of wonderful accompaniments. Barra is softer, flakier, sweeter and only beaten by grilled Wahu, which is even rarer!

Went back to England after 15 years for a holiday had fish and chips and had the worst heart burn ever.

Well here in Sydney-ish NSW the batter has now "beer battered ". As far as I know the battered hot dog (although on a stick IF we are talking the same thing ?? known as "pluto pups" and years ago "dagwood dogs" - yes the old comic "blondie and dagwood" . As I remember the size of beer glasses differed between the three states NSW, Victoria , Perth and a few towns in Tasmania where you ask for a Schooner and you get one of two sizes and by the look on your face Tassies would say "oh , you come the MAINLAND , this was the seventies after all.

Fun video - Victor Harbor is always a nice place to go. I don't think you can compare Chiko Rolls (pronounced like pick, not peek) with spring rolls, the cabbage filling in the Chiko's makes them a very different product. Looks like you had a good time. I will have to try malt vinegar, that is a new one to me.

Let the potato cake vs potato scallop battle begin.

When I was in Pickering, Yorkshire, I had a warm brown ale in the local pub. I loved the pub and the people and the brown ale. We are one, but we are many. There is more to beer life than an ice cold lager. Thanks Rob and Charlie, love your work. Come back to Sydney, I will show you the highlights.

As a former short order cook ( fish n chips) i have to weigh in on this.nothing worse than soggy batter, each shop does their own version of it, some good some bad. Mostly all of them buy in frozen chips, they come in different sizes and come from different states (Tassie for the win there), they work differently with different oils available. If you like a soggier chip leave them wrapped for longer so they sweat. Chicko rolls just dont taste the same from when i was a kid. Dippy dogs are a battered hotdog with stick in them.

How do you not know what Australians iconic fish is???? 😳 sounds like someone needs to do some more aussie reacts 😜

Next year when you are looking at places to go you will have to try Salvatores Café in Darwin City. Barramundi is native to the top end, so it is more likely to be fresher there.

Depends also on the Oil or Lard you cook it in. I saw a UK show that set up a Traditional Fish and Chip Shop and they researched how they were originally made. The Secret was the Beef Lard they cooked it in.

Should try the hot chips with gravy 😋

G’Day, it is very hard to do a comparison because it differs from City to City, Sydney is different from Melbourne and so on. The most common fish purchased is Flake, & we have both Chicko & Sprong Rolls, also try the steamed dim sims. Melbourne has the Sausage & Hot dog. Unless you go to a lot of fish & chip shops it is impossible to compare. In Melbourne you have the little family-run chip shops but you also have the Franchise ones which are a little more consistent. Anyway enjoy but that might be hard because you are in Sydney not Melbourne. Stay Safe

The trick to good fish n' chips is to go early (at lunch) before they get too busy. If they're constantly frying, the oil never gets a chance to heat up properly. The oil also needs to be changed daily (not all places to this). Potato scallops are great, but they have to made fresh (battered) in store (not that pre-made rubbish with batter like cork). Good on ya about the malt vinegar Rob (though I though you were a little light handed). Barramundi isn't the best choice for battered\crumbed, it's too thin and delicate, Barra is a Bass found in the north of Aus that lives in fresh, brackish and salt water.

Missed the Holy trinity of both grilled or fried Flake, Potato Cakes with chicken salt, and steamed Dim Sims with soy.

My favorite fish is Flake (as it’s called here in SA). It is actually shark. It should have a wonderful ‘flaky’ texture and a wonderfully light flavor.

Best thing is to combine fish and chips with a sunny day at the beach :) tastes even better somehow. cheers xo

A couple of my favourites at a takeaway are lesagna toppers and corn jacks. Lasagne toppers are a piece of lasagne, crumbed and deep fried. Corn jacks are like a chicko roll, but just contained creasmed corn, no cabbage or anything else.

In Qld, we get either grilled, battered or crumbed fish (choice of fish) and crumbed sausages, prawn cutlets, calamari rings and (seafood) scallops, sliced potato battered, spring rolls, fried or steamed dim-sims, among other things. I personally avoid the "formed" seafood sticks. I have never seen such a long hot-dog, at the show we get dagwood (hot) dogs, with smooth batter on a stick. You can get a fish and salad burger or a "lot burger" with a fried egg, pickled beetroot and a pineapple slice along with meat, bacon and salad. I tried english f&c in london... the server insisted on giving me a ladle full of cold wet peas, on a plate, with my f&c, which made everything disappointingly soggy. I had already told her I would not be eating any peas as my doctor said to avoid them for medical reasons, but she still insisted.

Very rare to get hand cut chips these days. They use pre done chips out of bags

Those chips look worth the trip to South Australia! I hate it when they give you skinny fries at a fish and chip shop. IMO Barramundi is the best fish in Australia for fine dining, I usually would choose flathead or similar for battered fish. Love beer batter if they give a choice and here it’s often triple fried to give it crunch outside but softness inside. Can you tell I love fish and chips? 😅 I’d always add calamari and fish cakes when I’m comparing shops as you have to be good to get calamari right.

It’s becoming rarer but my rule on fish n chips in Aus. is if you have the choice go for a shop run by greeks. They’re the best.

A Chiko on a cold day at the footy is sublime 😂

Head out to Williamstown or Altona beach for good fish and chips while in Victoria. Make sure you order a piece of flake (or special flake which is bigger) and some potato cakes which is more common for an OZ fish and chips order. My local Loz’s in Sunbury is great especially for the items I mentioned. We get the scallops as well. Yummy!

As many have said here, I've had Fish & Chips here and in the UK. It really depends on the Chip Shop, including the type of fish they use, they type of chips/potatoes and definitely the type of oil. I've had some awful food in both countries and some truly fabulous food. I found a really old family run business on the south side of the river from Tower of London in the mid 90s and the fish & chips was delicious, don't think they survived the gentrification of the area.

If you find a mixture of textures in your chips, it means they have re-cooked some leftovers from yesterday!

2 things to note about Australia Fish/chips. 1 - some (not all) fish shop upgraded to the inverted winged keel (from the boat design) for heating the oil, there by have a more even distribution for cooking chips/etc. 2 - Australians are ignorant of potatoes. if you go into any shop there are usually only 2 or 3 types of potatoes... washed . unwashed or if your luck a named variety of potato... this applies to chip shops as well. people dont really understand that different potato breeds/variety should be used for different things. thats where aussie chips can be a let down half the time. But great review. reminds me that I am out of malt vinger and need to get another bottle.

Just a note on Chiko Rolls. It’s pronounced “Chick-O” (as in 🐤 chick) then “o” not “Cheek-o”. Also here in Australia we tend to fry in Canola oil. It’s healthier and does have a particular flavour that we’re probably more used to😀👍🏼Craig

There's big variety between fish and chips within the same street, let alone city, let alone state (although Victor is probably a good place to go for it) - and the 2 biggest variations are the batter (some places have horrible thick batter, others have a much lighter crispier one) and the chips (not sure exact differences, but there's sort of a 'traditional' style (which looks like the ones you got) or a lot of shops seem to use thinner frozen chips. I *think* a lot of fast food in Australia uses cotton-seed oil for deep frying. Crumbed fish for the win (with some prawns and calamari on the side)!! EDIT: Sauce on the fish? Cardinal sin. Tartare sauce or lemon and salt.....

I'm now in the kitchen about to cook myself some chips and I blame you entirely Rob . They were nice looking chips yum

Comparing a battered sausage with a battered frankfurt is like comparing a battered sausage with a steamed dim sim. The steamed dimmy with soy sauce wins hands down, although some places don't do good steamed dimmies, I don't know if it's the brand, freshness or some other factor. If you are going to rate one against another, it needs to be like for like. I wouldn't touch a battered frankfurt. Flake has been the common fish in Melbourne for decades but is being replaced by barra - it's more sustainably farmed and tastier.

You got the king of fish with a Barramundi, most go for Flake, while I enjoy Blue Grenadier. Potato cakes are a must try. Have another go in Melbourne.

G'day, Like you said anout the variations in the UK, it will depend on the shop in question and somtimes on the day in qusetion.

The best chips are made by hand by the shop owner. Hand peeled, then cut up and half cooked and left in the chip tray ready for an order. Once ordered they're cooked the rest of the way. If you take them home and have left overs they are still good the next day. Just microwave them and they're as good as new. Very few places makes them like that anymore because it's so labour intensive. All the ones around where I live (Berwick VIC) just use frozen chips which they dump in the hot oil when you order them. They always give us indigestion and are no good once they go cold. You really should try to have some Potato Cakes and also Flake. You'll get a lot more to eat with a piece of Flake than you did with that Barramundi. We grew up in Frankston and Vic's on Nepean Hwy used to be the best Fish n Chip shop but he's gone now. There's used be good little shops all around the Mornington Peninsula.

Damn, I live in Victor Harbor, would have said G'day if I knew was coming this way, as I missed the Adelaide meet up. Enjoy the rest of your time down under, hope you have a blast 😀

I’ve had English Fish & Chips and Aussie Fish & Chips. Aussie every time. And I’d have Aussie Spring Roll over English but they’re very similar. I’d also have a Spring Roll over a Chico Roll but they’re both fine. Definitely prefer Battered Sausage Aussie or English, over a hot dog. Fried Dim Sim over steamed and battered Pineapple ring and battered bananas are fabulous

Victor Harbour is one of my favourite places to visit. Barramundi is an Australian fish, court in the northern rivers. A beautiful eating fish.

Barramundi is a strong flavoured fish. You can't compare a dippy dog with a crumbed sausage, they are two different things. I go to a shop most mornings that serve pork, beef sausages, as well as crumbed chicken and hotdog with cheese in the centre, both crumbed. As for Chiko roll, they were created for the footy. A beer in one hand, a Chiko roll in the other. Yes, they are different to a spring roll, they have more winter veg in them like barley and carrots. We have big commercially made spring rolls, years ago, they use to have tiny prawns in them, but cost cutting ✂️ saw them removed.

As soon as you walked in the shop I realised you were in my hometown! This shop has been here for a long time - definitely ate there as a kid in the 80's. Along that street there used to be several fish and chip places but I think that's the only one left.

Hey Rob and Charlie, I’ve been to England twice and the second time I deliberately chose my hotel to be near this amazing chicken and chips shop that I found the first time I went. It was in earls court and it was hands down the best I’ve tasted. To be fair it was a tiny little place, just a local shop but in comparison to here in Oz it was sensational. Couldn’t tell you why but it was. I think because I grew up in a family that was English/Irish and that’s what my mum cooked I found the food all around the UK and Ireland very tasty. L definitely want to come back and spend months driving around everywhere exploring the little Hamlets etc perhaps when I retire.

Hey guy’s we used to have a pommie fish n chip shop when I was young it was the best by far but using our local fresh fish and things including the type of oil being used. It wasn’t greasy or soggy it was crispy and clean. Now they are mainly run by Greek or Chinese people. I gotta say if I knew there were poms who owned a fish n chip shop near me in Melbourne I would be there with bells on. You just don’t see it anymore. They were bloody great. So maybe a mixture of the two nationalities is the key.

Those chips look delicious!!! Vinegar is a must! This was fun to watch, thanks guys.

Most of the chippys ive been to here in Aus; the battered sav is just that, a battered sausage. What you ate was a pluto pup, which is a hotdog.

Flake is the standard fish and chip shop serving here in Victoria, Australia. Plus we generally have it grilled and not fried. Need to try grilled Flake.

You can get crumbed sausages in any fish shop, or battered hot dogs, might be worth asking them if they could batter a couple of sausages, might catch on... 😀

Thanks for your honest appraisal.

We don't usually have a battered "hot dog", it's a frankfurt. We do, often have a battered saveloy "a sav", which is shorter, thicker and redder-skinned than a Frankfurt and usually on a stick. The best place I've ever got my fish and chips from is the little chippie across from Artarmon station, run by a pair of either Taiwanese or Malaysian guys. The batter on the fish is flavoursome and crispy and the chips are crisp on the outside and fluffy inside and just so yummy.

The Chicken Salt should also have been sprinkled onto the Chiko Roll after eat bite.! And to compare a battered and/or crumbed sausage (which we do both of) to a battered hot dog is not same. But you are right, every place serves up the good and the bad.

I've noticed there's a big difference between establishments. I noticed a huge difference when I worked at a winery restaurant in Margaret River. Definitely a high end chef difference to fish n chip shops. It opened my eyes a bit.

Good on you two for having a go, great vid! Fresh Barra doesn't taste fishy, I don't often get fish, I'm with Charlie on that one, but moreso because I don't like 'fishy' taste you can get sometimes, not keen on soggy batter either, better if they're fried & drained properly, a gutload of grease & you'll be feeling pretty crook lol. You're usually ok ordering Barra because it's a whiter fleshed fish like Nile Perch (Orange Roughy) but yeah it's a 'melt in your mouth' delicious fish. I've been to the Fisho to buy my own fresh Barra fillets to cook at home, tempura crumb them & shallow fry, absolutely beautiful, & you know it's fresh.

Reminds me of that AC/DC song: "It's a long way to the shop if you want a chico roll".

What I find when I have fish and chips when I'm in England is the chips themselves are smaller. Like they've been cut from smaller potatoes. So you end up with a lot more of the small runty ones, which I don't care for. We must use bigger potatoes because our chips are more big ones, less runts. I also prefer our frying oil to the UK. Beer batter chips are the best. With lots of chicken salt of course. I also prefer our fish over what I got in the UK. What I can't get enough of over there is the chicken pies from Greggs. And Quavers, love Quavers.

We have good & bad fish & chip shops. Some of the small little pokey establishments have much better food than larger, well known shops. Like the UK its a case of hit & miss unless you have local knowledge. Best fish & chips we had was in NZ & Tasmania. Worst fish & chips we had was in the UK where we didn't know you had frying times & ended up with a soggy meal because the fish & chips had been sitting in the warming counter for ages. Although the Chiko Roll is promoted in Australia, not many Australians we know like them. The best thing about Chiko Rolls is the posters they use. My husband waited ages & hounded the local fish & chip shop in order to get his poster with the girl on a Vincent motorcycle.

i think battered sausage varies by the shop but they are common here. battered hot dogs are recent i think. also some shops do crumbed sausage

The sad thing is fish n chips shops sometimes buy store bought chips

In Sydney, you usually get Hake unless you order a specific fish. Good to see you guys testing the fish and chip shop.

Looks good, some places do have soggy greasy chips and batter. Some have way crispier chips but this looks like a shop the locals would be happy with. Always thought Chicko roll more like a giant dim sim than a spring roll. A lady at work said a certain fish&chip shop was excellent but when someone said it's chips were awful soggy, she replied that's how she likes them.

In victoria we have flack (gummy shark) is our most popular fish with chips

i think the batter has changed in Australia, in the 80s it seemed more English. Now I think it is closer to a Japanese tempura batter.

I think the longer the chips are sealed in the paper the better, and I love the chiko rolls end bits the best 😋🥰. Barramundi is a high end fish and my fave fish is Trevalla.

Barramundi is a very soft fish but it has to be really fresh, if its not you get that fishy taste. Frankly its sacrilege to batter it like that. Normally we get flake or cod battered. Go to a restaurant that has barra done with a sweet macadamia crust, that's the way to eat it.

you can get spring rolls from fish and chip shops in australia, my local fish and chip shop has them

Lovely seeing you here. Shame you didn’t try the potato scallops (potato cakes in some states).

In Tassie you can get sausages in batter. Saveloys generally not battered in Tassie. As for chips pommy chips are made with different types of spuds and my recollection is they have the skin on. They always looked greyish and always seemed to be much softer. Not sure they double fry in the UK.

Chikko rolls aren’t meant to be like spring rolls, they were initially made to use up mutton

Barramundi is from northern Australia, you basically have to compete with Saltwater Crocodiles to catch them.

A Chiko Roll is not meant to be a spring roll!

Love Chiko Rolls with Fish and chips. My favourite fish to have is Bronze Whaler (shark) which is quite sweet. Barramundi, the real yummy type found up North of WA and NT is very yummy. There is another fish they also call Barramundi, but it is not the same…

Not a rule set in stone, but generally Australians would have lemon (slice squeezed) with the fish instead of vinegar.

Oh man, if you get a chance go to the spit at Mooloolaba on the Sunshine Coast in QLD for fish and chips. I live in Melbourne now and I miss it so much. Aside from being fresh seafood (it's next to where the trawlers come in) Melbourne only does battered or grilled fish. I missed my crumbed fish :(

Can remember taking the bay tram and eating fish and chips down at Glenelg.

You need to try flake but propper (gummy shark) flake which can be hard to find. But I really appreciate the honesty of your views as always

I'm with you Rob on the Chiko Roll. It's nothing like a Spring Roll mate, not meant to be. Get yourself a really good spring roll at a Chinese restaurant or takeaaway. I can tell you I am not a lover of Barramundi. Give me a piece of CRUMBED Spanish Mackeral any day. That is a battered hot dog, but we usually have battered Sav.. or Savaloy. It's definitely a different texture. Battered Sav can relate to other things of course, that's the way we Aussies roll. Glad you're having fun.