Each Aussie summer, fish and chip takeaway stores are an institution on street corners from Hobart to Cooktown but according to some seafood experts, Australian chippers need to lift their frying game.

John Susman, director of seafood sales & consultancy at Fishtales joins Michael for a mouth-watering chat saying “people think that it’s a just matter of putting a piece of fish through batter and into a fryer but there’s so much more to it.”

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