FRIED chunks of potato paired with fillets of battered fish are a well-loved Australian takeaway meal.
Fish and chips are a staple option on pub menus across Tasmania, and takeaway fish and chip shops have been selling the food for decades.
Throw in a ``couple of potato cakes, a few dimmies and a chicko roll, with salt'' and the entire family meal may be sorted.
But with more than 20 fish and chip shops dotted around the North, who makes the best fish and chips?
The question was asked in an informal poll conducted on The Examiner's Facebook page, with 144 participants revealing 23 favoured fish and chip sellers across the North.
Of these, there were three stand-out fish and chip favourites.
On top was Chef's Catch at Beauty Point with 24 votes, followed by Bridport Takeaway with 19 votes, and Keros Riverside, with 18 votes.
Other notable mentions were Prospect Fish Shop, Kings Meadows Fish and Chips, Norwood Takeaway and Spiders North Takeaway, at Rocherlea, all of which scored more than five votes.
The North-West's standout was Pedro's, at Ulverstone, with three votes, while Linx Takeaway, at Wynyard, Sharkies Seafood, at Devonport, and The Blue Shed Restaurant and Paddle Wheeler, at St Helens, all received a mention.
Chef's Catch owners Cindy and Roger Bean entered into the fish and chip business a little over four years ago, and are already looking at restaurant expansion.
Mrs Bean, whose husband is a chef, said some of the secrets to great fish and chips included fresh fish, homemade batter made almost everyday, clean and cholesterol-free oil, and good draining.
``Drainage is the most important, I can't stand soggy and greasy fish and chips,'' Mrs Bean said.
``We use sea salt flakes, and we wrap them up the old fashioned way - people love that, and we're right on the water . . . water views are important.''