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The best fish and chips in Melbourne

Crumbed, battered or grilled? Pick your fighter

Written by
Emily Morrison
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Some things just go together - Batman and Robin, death and taxes, and our personal favourite, fish and chips. It doesn't matter how you take them; we can all agree that fish and chips are the ultimate dynamic duo. With Melbourne's prime location as a coastal city, it's no wonder we're serving up some of the best. From old-school chippies to the more bourgeoise, we've rounded up our top ten, so you can spend your time doing more important things - like eating them. 

Need somewhere to eat your fish and chips? These are the best beaches in Melbourne. Want to take things up a notch? These are the best beachside restaurants in Melbourne

The best fish and chips in Melbourne

What's better than fish and chips? Fish and chips with an ocean view. D'Lish Fish takes you right to the source with their Port Melbourne location. They have all the greats, including fried dimmies, potato cakes and battered hot dogs. For purists, there's a wide variety of seafood available, which they can cook in your preferred style. Then, enjoy it at the inside or outside tables, or get it takeaway and eat it right on the sand. 

Richmond Oysters
  • Restaurants
  • Richmond

This Richmond favourite is an inner-city institution that serves decadent seafood platters of the highest quality. Unassuming fish and chips might not be your first thought when dining in this light-filled bistro, but we implore you to reconsider. First, pick your fish from the extensive range, then choose from one of four (four!) preparation styles. The result is a guaranteed well-cooked bit of fish with perfect chippies (you can pick salad as a side, but that's not why we're here). After your lunch, pick up some fish from the wholesale section and try to recreate the glory at home.

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  • Restaurants

Few fish and chip shops in Melbourne manage to elevate fish and chips from humble to refined, like Fish by Moonlite. Although the venue changed owners in June 2022, the quality has persisted. The menu is considered and brief, with a focus on sticking to the basics (no deep-fried Mars Bars here). When you visit, make sure you try the potato cakes. Potatoes are hand-cut and blanched in salted water and bay leaves, then battered and fried to order. The result is a snack so earth-shatteringly crunchy, they must get noise complaints. 

  • Restaurants
  • Seafood
  • Ivanhoe
  • price 1 of 4

Theo's is a no-frills, gluten-free nirvana. For grain protein rejectionists, they have gluten-free batter, tacos and rotating salads. There's a variety of fish available, which can be served battered or grilled. Our pick is the barramundi, which is consistently flakey and thick, with a mild buttery flavour. The chips are a bit hit-and-miss, but if you get them on a good day, they're the best in Melbourne. 

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Pipi's is a contemporary kiosk in Albert Park serving world-class fish and chips, backed up by some serious hospo pedigree (chef Jordan Clay worked in Paris' Le Chateaubriand). Pipi's champions sustainable and locally sourced seafood, done simply and done well. Delicate fresh fish with crispy batter and chips dusted in saltbush powder juxtapose a humble classic with cheffy prowess. Make sure you order the homemade tartare. Trust us.  

Scalable in Essendon oozes passion and aims to educate its customer on food wastage and responsible fish consumption. Take, for instance, its fish wings, which many venues throw away as a by-product of filleting. Not up in here! Scalable serves them fried and crispy with a zesty glaze - a perfect compadre to your chips. The batter is layered and crunchy with delightful crevices and holes perfect for catching sauce and juices (trypophobics be warned). Scalable also has potato cakes as big as your hand, so it's smiles all around. 

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  • Restaurants
  • Seafood
  • Windsor
  • price 1 of 4

Named after Australian Herring, Tommy Ruff Fish bar has expanded its empire over the last few years and now has three locations. There's nothing "ruff" about this fish and chip shop, and all three venues have glowing customer reviews. Keep it simple with their tacklebox - that you can opt to have grilled, battered or crumbed, or go bougie with their sesame-crusted tuna or marinated ocean trout. You can also find burgers, tacos and even curries giving new meaning to the phrase "something for everyone". 

  • Hotels
  • Parkville

There are two kinds of fish and chips - fish and chips from your local chippy, and fish and chips from your local pub. Naughtons Hotel in Parkville does a damn fine rendition of this pub classic with the bonus of being vetted by Good Fish (Australia's guide to sustainable seafood providers). The barramundi is sourced from NT-Located Humpty Doo farms, that ship the sustainable saltwater fish twice weekly. It's then served pan-roasted with crushed peas, chips and tartare sauce. Complete your pub fish and chips experience with Naughton's rendition of potato cakes, that comes with truffle aioli, honey and pecorino - Oh-la-la! 

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  • Restaurants
  • Modern Australian
  • St Kilda
  • price 3 of 4

Okay, so maybe there are three kinds of fish and chips - fish and chips from your local chippy, fish and chips from your local pub, and fish and chips from St Kilda institution Stokehouse. Its rendition clocks in at a whopping *gasp* 44 dollary-doos. Battered sea perch with triple-cooked potatoes and classic tartar may not be your traditional Friday night fare, but it's certainly worth a spot on this list. Executive chef Jason Staudt understands the key to great fish and chips is in the batter. Staud uses a secret ingredient (it’s trisil powder) to keep out excess moisture, resulting in a perfectly crispy batter that stays crunchy longer. Consider this for your next fish and chip adventure, and don't blame us if it becomes your new standard. 

 

  • Restaurants
  • Seafood
  • Oakleigh
  • price 1 of 4

Oakleigh Fish and Chips are light on fuss, straight to the point, old-school purveyors of fish and chips. Its menu contains Australian classics (burger with the lot and a steak sandwich), but you'll come, and stay, for the fish and chips. Fried goodies come clad in batter, and the chips are cut fresh daily with four seasonings to pick from (chicken salt, pepper, oregano and vinegar). Fish of the day is typically flake, which is consistently firm, juicy and sweet. This is an unpretentious chippy at its deep-fried best. 

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