Australian Gourmet Traveller – (02)February 2019 (1)

WA

Cirrus

It’s a bones-out and head-on affair for the fish part of the

fish and chips atCirrus. Whole flathead is crumbed with

a mixture of seeds and grains (black rice, amaranth, puffed

sorghum) and panko, before it’s deep-fried and plated

with charred lemon and tartare sauce. And the chips?

A beer batter make them moreish, thatand a seasoning

of kombu and mushroom powder. Pro tip: the head is left

on the fish for a reason – eat the cheek.23 Barangaroo Ave,

Barangaroo, (02) 9220 0111, cirrusdining.com.au

Saint Peter

The key to killer fish and chips? Getting the fish right. It

seems like a no-brainer, but as chef-owner Josh Niland

points out, it’s too often overlooked. According to

Niland the ideal fish is pink ling, which is dense and

robust, has a decent amount of fat and sweetness, and

is also easy to de-bone. From there, a touch of vodka

helps the batter turn extra crisp and flaky as soon as

it hits the fryer. The chips are thick and hand-cut, soaked

overnight, then steamed and dried, before being plunged

into cottonseed oil, while the tartare is based on yoghurt

instead of mayonnaise for a cleaner, lighter sauce, with

added crunch from coarse-chopped cornichons and

capers.362 Oxford St, Paddington, (02) 8937 2530, saintpeter.com.au

NSW

Peaceful Bay Fish & Chips

This fish and chipper might be this

coastal community’s only eatery,

but it’s a good one. Well-handled

seafood aside – the owners catch

and fillet their own fish, and even

let you BYO – a light batter made

with soda and self-raising flour

plus the tallow in the fryer equals

a seafood feed worth hitting the

road for. 10 East Ave, Peaceful Bay,

peacefulbaywa.com.au➤

Above: whole
flathead and
chips at Cirrus.
Right: fish and
chips at Peaceful
Bay. Opposite:
Ol’ School’s
PHOTOGRAPHY JUDIT LOSH (OL’ SCHOOL) & MAX VEENHUYZEN (PEACEFUL BAY FISH & CHIPS).fish and chips.

GOURMET TRAVELLER 79