What Makes Australia’s Best Fish and Chips So Special?

The abundance of fresh seafood along Australia's coastline makes it a sanctuary for lovers of fish and chips. The famous meal, which conjures up images of sun, sand, and laughter, becomes a beachgoer staple as summer approaches. But serving battered fish and chips isn't the only aspect of the best fish and chips. It's about the culture surrounding fish and chips in Geelong, the cooking methods, and the quality of the ingredients.

The Ideal Fish Selection

Choosing the right fish is essential to having the ideal supper. Although basa is frequently used since it is inexpensive, professional cooks suggest more expensive choices. New Zealand hoki offers a fantastic flavour profile, while flathead is preferred for its solid texture. Despite worries about overfishing, the lesser-known gemfish is a premium option. A casual meal can be elevated to a gourmet one by being aware of these choices.

The Ideal Batter

The batter is an essential ingredient in fish and chips in Geelong. For the crust to be extremely crispy, it must be extremely cold when it comes into contact with the hot oil. Chefs advise making a light, flaky coating with vodka or even pale lager.

Crispy Chips

The type of potato used is important when it comes to chips. In particular, Idaho potatoes are often cited as the best for getting that crunch. Desiree and Rodeo chips are suggested for individuals who prefer hand-cut chips because of their high dry matter content, which makes them ideal for frying.

The Right Cooking Oil

A well-chosen oil can improve the whole dish. Traditional animal fat adds flavour, but to accommodate a wide range of dietary requirements, many fish and chips takeaway shops in Breakwater now use vegetable oils. The selection of oil affects the dish's overall flavour and texture in addition to health.

Fish and chips from Australia are more than just a meal; they represent a culinary heritage based on premium ingredients and skilful preparation.