Oakleigh Fish and Chippery

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. But 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 wrinkly batter. Chips are crisp and thick, and you are accorded the fundamental, but all too rare, human right of choosing your own seasoning (chicken salt, pepper, oregano or vinegar). There are eight choices of dip too if you are a double condiment kind of person. A point of definite note is that the dim sims are a definite cut above the ghoulish approximations that usually haunt chip shops.