This $50 fish and chips order detail ignites firestorm among customers: ‘Horrible lot it was’
- Replies 35
The humble fish and chips is a quintessential Australian takeaway that evokes memories of sun-soaked afternoons by the beach and relaxed Friday nights at home. It's a simple pleasure that has long been a staple of Australian cuisine.
However, a recent incident involving a $50 fish and chips order has sparked a nationwide conversation about the quality and value of this beloved dish.
A woman's anticipation for a delicious meal turned to dismay when she received her $50 fish and chips order.
Expecting a feast fit for a family, she was instead greeted with a lacklustre spread that fell short of expectations.
The order, which she shared on social media, included a box of chips, two pieces of battered fish, calamari rings, a seafood stick, and potato scallops.
Upon inspection, the woman found the food subpar, with yellow chips, burnt calamari, and an overall presentation that left much to be desired.
She lamented the loss of 'old school fish and chip shops' that once served up hearty and satisfying meals.
The post quickly resonated nationwide, sparking a wave of nostalgia for the traditional fish and chip shops of the past.
Many people chimed in with their own experiences, expressing disappointment with the current state of this classic takeaway option.
‘Yep. The old milk bar fish and chips were always the best. Now it’s hit and miss and pretty gross,’ one user wrote.
‘Hard to find a decent one now,’ while a third asked, ‘Honestly, what in the world has fish and chips come to?’
‘When I lived in [Australia] many years ago, my mum and dad swore that Aussie fish and chips were the best they’d ever had. I’m sure they were, too! I was only little but visited the chippy regularly,’ another added.
The conversation turned to the factors that might contribute to the decline in quality. Some speculated that the cooking oil used nowadays might be to blame for the unsatisfactory yellow hue of the chips.
Others suggested that location plays a crucial role, with shops closer to the sea generally offering fresher fare.
‘Welcome to the majority of Australian fish and chips. You have to go close to the sea where it’s fresh and cooked right, hopefully,’ one said.
This incident is not isolated. Another woman recently voiced her frustration over what she deemed a 'disgraceful' serving of hot chips that cost her $10 at a cafe on NSW's mid-North coast.
When she contacted the establishment, she was informed that serving sizes had been reduced due to the current economic climate.
What's your take on the current state of fish and chips in Australia? Have you encountered similar disappointments, or do you have a local gem that keeps the tradition alive with pride? Let us know in the comments below!
However, a recent incident involving a $50 fish and chips order has sparked a nationwide conversation about the quality and value of this beloved dish.
A woman's anticipation for a delicious meal turned to dismay when she received her $50 fish and chips order.
Expecting a feast fit for a family, she was instead greeted with a lacklustre spread that fell short of expectations.
The order, which she shared on social media, included a box of chips, two pieces of battered fish, calamari rings, a seafood stick, and potato scallops.
A woman slammed this $50 fish and chips meal on social media. Credit: Facebook
Upon inspection, the woman found the food subpar, with yellow chips, burnt calamari, and an overall presentation that left much to be desired.
She lamented the loss of 'old school fish and chip shops' that once served up hearty and satisfying meals.
The post quickly resonated nationwide, sparking a wave of nostalgia for the traditional fish and chip shops of the past.
Many people chimed in with their own experiences, expressing disappointment with the current state of this classic takeaway option.
‘Yep. The old milk bar fish and chips were always the best. Now it’s hit and miss and pretty gross,’ one user wrote.
‘Hard to find a decent one now,’ while a third asked, ‘Honestly, what in the world has fish and chips come to?’
‘When I lived in [Australia] many years ago, my mum and dad swore that Aussie fish and chips were the best they’d ever had. I’m sure they were, too! I was only little but visited the chippy regularly,’ another added.
The conversation turned to the factors that might contribute to the decline in quality. Some speculated that the cooking oil used nowadays might be to blame for the unsatisfactory yellow hue of the chips.
Others suggested that location plays a crucial role, with shops closer to the sea generally offering fresher fare.
‘Welcome to the majority of Australian fish and chips. You have to go close to the sea where it’s fresh and cooked right, hopefully,’ one said.
This incident is not isolated. Another woman recently voiced her frustration over what she deemed a 'disgraceful' serving of hot chips that cost her $10 at a cafe on NSW's mid-North coast.
When she contacted the establishment, she was informed that serving sizes had been reduced due to the current economic climate.
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