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fish and chip shops


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but back to fish and chips, there's a great place in the seaside strip of glenelg that specialises in battered oysters.. really good.. good chips too, served in a cone..

Edited by Tae.Lee (log)
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Mitani, which does not use MSG in its ingredients, claims to be the largest supplier of chicken salt in Australia.

The ingredients of Mitani brand chicken salt are:

Sea salt

"Herbs and spices"

Garlic powder

Onion powder

Dextrose

Soy sauce powder

Vegetable oil

"Natural flavourings"

Citric acid.

Edited by Taubear (log)

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. - Anthelme Brillat-Savarin

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  • 2 weeks later...
  • 10 months later...
Bubs Seafood in Nelson Bay, NSW.  Best fish and chips ever.

Sadly, no longer the best fish and chips ever.

I was back in Nelson Bay over New Years, and naturally, Bubs was the first stop after dropping our luggage off at the house. Nelson Bay is a fishing town, and yet, in the shop display case, they had fish from Vietnam on display....wtf? After getting our order, we noticed that the beer batter wasn't as light and crispy, the fish didn't taste as fresh, the serves were smaller, and the whole thing cost that few dollars more. Whilst it's still better than a lot of fish and chip shops back in Melbourne, it was still very disappointing compared to what Bubs has been in the past.

It was later that we found out that Bubs had changed hands during the year. OH well, it was great while it lasted.

Daniel Chan aka "Shinboners"
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I was not long ago at my brother's beach house at Culburra beach south of Sydney and the freshly caught fish from the fish and chips shop at Greenwell Point, (small fishing village on the Crookhaven river near Nowra) was the most incredible, fragrant, fresh, succulent fish I have tasted in a blue moon. It had literally crossed the road from the boat to the fryer.

Fish and chips in the UK is a sad sad sad and sorry cardboard caricature of the real thing and I had forgotten what the taste of fresh fish was (unless in a michelin starred resto)

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I got told that Epicure had an article a week or two ago about the best fish and chips in Melbourne...well, Victoria. A friend told me that they nominated some place in Rosanna as having the best fish and chips.

As for my experiences, I've had reasonable fish and chips in Melbourne, but nothing that has been truly wonderful (like Bubs under the previous owners). I think you're better off finding a good fish supplier, making your own beer batter, and doing your own fish and chips at home.

Daniel Chan aka "Shinboners"
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Flathead (battered, never crumbed) and chips is my favourite. Plain salt please and extra lemon (unless there's malt vinegar). Our local is decent and the owners friendly, if you excuse the lack of salads, and they only do fish, so the turnover is good. Being a foreigner I've never understood the allure of the chiko roll, which taste the same as the dimsims, which taste the same as the spring rolls - cabbage with pepper and salt!

For me suburban Australia is the beckoning flourescent flicker and oily smell of a take-away on a hot and humid night.

There's a great fish and chip shop in Bathurst (as of a couple years ago). Simply buy nicely laid out, with a funky glass room divider. All that way in-land and they did great fish in a light crisp batter with perfect chips, leafy green salad and HOMEMADE tartare sauce - I never touch the stuff, but this was lovely.

The only thing lacking was flickering flourescents, random handwritten specials on bits of torn-off paper and the extra bit of floorspace with the disused cold-case - once meand for some grand use but now used to keep ancient packs of cleaning materials.

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  • 9 months later...

There is one excellent fish and chips shop somewhere in greater Sydney metropolitan area.

I have been there several times, most recently three weeks ago, and it is consistently excellent.

Fish is fresh, juicy and not overcooked, chips are handcut, large Idaho, double fried and not at all soggy.

They do not serve chiko rolls, chicken salt or any other similar garbage.

I am certainly not going to tell anyone where this place is, unless you guess it correctly maybe.

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  • 3 weeks later...

Well, the best F&C place is not Rex Hunt's in Port Melbourne. Had very indifferent stuff from there the other night when lazy son and I had a sudden craving. Won't be craving again in a hurry.

Why do seaside locations always manage to serve the worst food?

Edited by Pat Churchill (log)

Website: http://cookingdownunder.com

Blog: http://cookingdownunder.com/blog

Twitter: @patinoz

The floggings will continue until morale improves

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There is one excellent fish and chips shop somewhere in greater Sydney metropolitan area.

I have been there several times, most recently three weeks ago, and it is consistently excellent.

Fish is fresh, juicy and not overcooked, chips are handcut, large Idaho, double fried and not at all soggy.

They do not serve chiko rolls, chicken salt or any other similar garbage.

I am certainly not going to tell anyone where this place is, unless you guess it correctly maybe.

Now that's just stupid - don't tell anyone and they won't benefit from new customers.. you are effectively depriving them of business instead of helping them. Keeping it a secret is actually detrimental if you think about it (in the worst possible scenario, no-one else finds out about it so they have to shut down and you lose your well kept secret).

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  • 1 month later...

just had 2 weeks at my brother's beach house (right in the beach) at Culburra Beach south of Sydney and have confirmed my post last year that the best fish and chips I've ever had is from the DJ's shack opposite the fishing boats at Greenwell Point (Jervis Bay)...I hang out for the fish, all fresh, depends on the catch, includes schnapper, flathead, barramundi, leather jacket, black fish, perch (not sure what that is),plus gorgeous small, saline, slippery local rock oysters and my secret vice, chico rolls (yeah but I ive in the UK)...thinking of re-emigrating on the basis of the fresh fish quality, sooo rare in England

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