Fish and Chips Delivery & Takeaway Online in Melbourne City| Order from Menulog

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Discover local Fish & Chips gems

Like much of the traditional fare of Australia, we can thank the British for fish and chips. This dish of battered fish and deep-fried chips has a history of nearly 200 years in London, and has a record nearly as long here. There’s nothing quite like biting into a crunchy batter, simply made by a water-flour mixture (with bicarb added for fluffy lightness) and enjoying that first mouthful.

While the fish of choice in the UK are cod and haddock, from the waters of the North Atlantic and North Sea, Australian fish and chips use local varieties of white fish such as flake or barramundi. It’s hard to find an Aussie takeaway dish more iconic than fish and chips!

Our customer reviews

Really loving the burgers & chips here! Really generous portions.

Flaming Horns
334 Waverley Road, Malvern East, 3145

2 reviews

Nicholas - 15/08/2019

Popular dishes

Pie & Chips

Fancy a life of Pie & Chips? (Well, not too often.) But these classic names roll off the tongue like the great double-acts of the past: Steak & Kidney, Steak & Ale, Chicken & Mushroom, Beef & Onion, and increasingly Potato, Cheese and Onion Pasty. The London area, plus Kent and Essex, offers Pie, Mash & Liquor, which is a thin (non-alcoholic) parsley sauce. The Saveloy (the sausage, not the hotel) is also a tasty fallback if you’re not feeling fundamentally fishy. And the simple Sausage, in its many guises (with or without batter, with or without meat, medium or Jumbo) will always create an excellent centrepoint to a plate of good ol’ fashioned chips. Though it does ask one of life’s great questions: Sauce – red or brown?

Cod & Chips

“Cod & Chips, please.” The nation has a love affair with this Great British combo, and everyone can remember scoffing a portion at some sunny (wel, greyish) seaside resort. It’s more than a meal – it’s a memory. Succulent chunks of pure white nutritious cod in scrunchy, golden batter teamed up with delicious spuds cut lengthways and cooked until golden-brown. Salt & Vinegar. Mushy Peas. Curry Sauce. It just gets better. Then ‘aaaah’ that first bite of that first too-hot-to-eat chip (which can only be improved upon if it’s pinched from someone else’s portion). Don’t believe in Cod? Try Haddock & Chips, slightly slimmer, slightly firmer. Or Plaice & Chips (at your place, of course, through the Menulog app).