If you’re a self-professed connoisseur of fish and chips and are a stickler for nostalgia and tradition, then you’ll want to get yourself acquainted with the latest finger-licking offering from Finn McCool’s in Surfers Paradise. While the Irish pub is known for slinging Kilkenny and Guinness pies, the team recently directed their attention to perfecting the art of proper fish and chips – the kind you’d find served piping-hot inside newspaper from a local ‘chippy’ or a small-town bar in Britain and Ireland.

UK expats will be given a true taste of home when they bite into the delicately crisp (and top-secret) beer-spiked batter that encases the Atlantic cod. As for the chips – dry and fluffy potatoes (similar to British Maris Pipers) are used, and are peeled and cut with the help of a traditional ‘chipper’ imported from the UK. Once the potatoes are chipped, they are tripled washed, then are triple cooked to order – before being left to rest so they can soften. In true style, it’s finished off with a splash of malt vinegar, a tub of hot mushy peas, super-creamy tartar sauce and a lemon wedge. The catch? It’s only available on a Friday at Finn McCool’s Surfers Paradise – and you can tuck in for just $15. Why on a Friday? Because it’s tradition, and a long-standing one at that, to not eat meat on a Friday. So, settle in and enjoy your fish and chip feast with a stout, or you can get it wrapped up in newspaper (just like the local ‘chippy’) and devour on the run.

This article was published in collaboration with our pals at Finn McCool’s Surfers Paradise.