The best fish and chips in Melbourne

Few places in Melbourne manage to elevate fish and chips from humble to refined like Fish by Moonlite do. 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. 

This fishmonger and seafood eatery on Queens Parade replaced the former Parade Seafoods, which served hungry flocks for over a century. The newly renovated space offers a sleek modern space to enjoy a romantic yet relaxed seafood feast, not your run-of-the-mill suburban chippie. Most importantly, it's owned and run by hospo veterans serving up the finest Aussie and New Zealand seafood and ingredients sourced from local fishermen, producers and ethical suppliers. You can taste the difference.

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 preparation styles. The result is a well-cooked piece of fish with perfect chippies (you can pick salad as a side, but that's not why we're here). After your lunch, grab some fish from the wholesale section and try to recreate the glory at home.

Ask any British expat living in Melbourne where to get the best fish and chips and they'll say there's none better than what you get in the U.K. So a Northern English lad decided to open a food truck completely dedicated to bringing that classic chippy magic to our shores, and we're grateful. Northern Soul's fish and chips are a winner, better yet with authentic British toppings like mushy peas, curry sauce, chippy gravy and ketchup. Better yet, it's stationed in St Kilda, meaning you can enjoy it on the beach. Just make sure you dodge the seagulls. 

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 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 (people with trypophobia, be warned). Scalable also has potato cakes as big as your hand, so it's smiles all around. 

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. And make sure you order the homemade tartare – trust us, it's good.  

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

Coburg’s industrial streets are an unlikely location for a fish and chip shop, though the grim concrete view doesn’t deter the crowds, who have good reasons for their loyalty to Blu. The bright, split-level space bustles with tradies grabbing fish burgers, couples cooing over grilled prawns and families sharing gargantuan oval platters laden with fried things. The fried fish tastes fresh and is armoured in a thick, golden batter with reinforcements from crisp and bountiful chips. You definitely want to add a few calamari rings – these supersized beauties are big enough to lasso a shark. 

There are plenty of reasons to pay Fisho's a visit next time you're down in Torquay: stunning beach views, fresh (and frozen, if you like) Margaritas and frosty pints of local craft brews – and last but not least, some of the freshest, best-cooked seafood you can find on the Great Ocean Road. Owners and long-time friends Luke Edwards & Luke Dalton spent years working in bars and restaurants out in Victoria's ski fields, before the bright idea to open a fresh seafood joint in their hometown was born. From the scallops and oysters to crispy traditional-style fish and chips, expect high quality, locally sourced seafood that's best enjoyed out in the sun. 

Theo's is a no-frills nirvana. For grain and protein rejectionists, they have gluten-free batter, tacos and rotating salads. There's also 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. 

Oakleigh Fish and Chips is a light on fuss, straight to the point, old-school purveyor of fish and chips. Its menu contains Australian classics (like a burger with the lot and 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. 

Named after the 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 – you can opt to have your fish 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". 

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 added bonus of being vetted by Good Fish (Australia's guide to sustainable seafood providers). The barramundi is sourced from farms in the Northern Territory that ship the sustainable saltwater fish twice weekly. It's then served pan-roasted with crushed peas, chips and tartare sauce. Complete your experience with the potato cakes, which come with truffle aioli, honey and pecorino – ooh la la!

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 fancy rendition clocks in at a whopping *gasps* 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.