Once battered, twice-fried? Or hand-cut and
dry-filleted? Fish and chips may be humble,
but getting it right is serious business. Here
are 12 of the best versions from around the
country, from no frills to extra fancy.
Wo r d s HARRIET DAVIDSON, FIONA DONNELLY, MICHAEL HARDEN,
DAVID SLY, MAX VEENHUYZEN & PAULETTE WHITNEY
AUSTRAL
IA
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SPIHC D