Tigers batter Crows, Tony batters fish

If I have a weakness for take away food (and I do), then perhaps my favourite is fish and chips.

Deep-fried flathead is my preference served with potato cakes, freshly made tartare sauce, pickled onions and a green salad. I almost always cook this takeaway meal at home as I can satisfy my own idiosyncrasies.

My wife would describe me as being very fussy about how the meal is prepared and served. She is probably right.

Obviously, you need to start with the freshest fish possible. Caught locally is the ultimate, but fresh flathead is relatively easy to source. Next, the batter must be made with very cold beer (recipe to follow).

Slice the potato fairly thickly and deep fry once before coating in the batter and frying for a second time. The tartare sauce, pickled onion and salad add freshness and cuts through the oiliness of the deep frying. I prefer sunflower oil or even peanut oil as they are very light.

Fried fish is in my thoughts as I had some on Grand Final Day at the most unlikely of football venues: the Anglesea Surf Life Saving Club.

We had a group of 10 for lunch at Captain Moonlite café. Among many other delicious entrees and snacks, I ordered fish and chips, which were beautiful.

It is a superb setting and we almost forgot to watch the football, as the views of the coast and the conversation were engrossing.

We did, however, manage to watch the Tigers break a 37-year drought. That period of time seems to have flown by. I remember the first two grand finals I attended were won by Richmond in 1973 and 1974. To anyone born post-1980, it would seem ludicrous that Richmond was so successful, but they were the most powerful team of my childhood. Perhaps they will again be consistently successful under the direction of Hardwick and Martin? Of that I am unsure, but I do know that fish and chips will still be a favourite 37 years from now.