Those planning to hit this old-school, no-nonsense (it’s a chippery without the frippery) joint for their Good Friday fillet should set up camp outside the Chester Street shop now. It gets busy. If you interpret queues as indicators of quality, you’d be bang on in this case. The fish of the day, typically flake, is sweet, firm and clad in a crisp and textured batter. Chips are thick, and you are allowed the fundamental, but all too rare, human right of choosing your own seasoning (chicken salt, pepper, oregano or vinegar). A point of note is that the dim sims are a definite cut above the ghoulish approximations that usually haunt chip shops.