Ruqayyah Snyder
Fish and chips is a dish of English origin, introduced by Greek migrant Athanasias Comino in Australia in 1879. The dish is made of fried fish and deep-fried chips. In Australia, the fish used is usually reef cod, rock cod, barramundi, flathead, flake (shark meat), King George whiting, or snapper. The chips are double-fried and beer-battered, and the meal is often served with tartar sauce, tomato sauce, or malt vinegar.
| Characteristics | Values |
|---|---|
| Number of fish and chip shops in Australia | 4000 |
| Fish used | Reef cod, rock cod, barramundi, flathead, flake (shark meat), King George whiting, snapper |
| Accompaniments | Tartar sauce, tomato sauce, lemon wedge, pineapple and banana fritters, potato cakes, vinegar, pickled onions, Chiko rolls, dim sims, chicken |
| Chips | Double fried, beer-battered, fried in vegetable oil |
| Vendors | Chinese migrants |
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What You'll Learn
- Fish varieties: reef cod, rock cod, barramundi, flathead, flake, King George whiting, and snapper
- Batter: thick, crumbed, or beer-battered
- Chips: double-fried, soft, or mushy
- Sauces: tomato, tartar, or malt vinegar
- Accompaniments: pineapple and banana fritters, potato cakes, pickled onions, and Chiko rolls
Fish varieties: reef cod, rock cod, barramundi, flathead, flake, King George whiting, and snapper
Fish and chips is a popular dish in Australia, with a variety of fish used, including reef cod, rock cod, barramundi, flathead, flake, King George whiting, and snapper. Each of these fish offers a unique flavour and texture, contributing to the overall taste and enjoyment of the dish.
Reef cod, also known as giant potato cod, is commonly found in the Ribbon Reefs of the Great Barrier Reef. With weights reaching 60 kg, these fish are a popular attraction for scuba divers and photographers alike. While they are not commonly eaten, their friendly nature and photogenic appearance have made them a well-known feature of the Great Barrier Reef.
Rock cod, also known as barramundi cod, is another variety of cod found in Australia. It is a reef fish with a mild flavour and white, flaky flesh. Barramundi, on the other hand, are demersal fish, inhabiting coastal waters, estuaries, lagoons, and rivers. They are a popular food fish in Australia, known for their mild flavour and white, flaky flesh. Barramundi fishing is also a favourite pastime for anglers and sport-fishing enthusiasts due to their strong fighting ability.
Flathead is another fish commonly used in fish and chips. These fish are found in the saltwater estuaries along the east coast of Australia, particularly in New South Wales. Flathead have a distinctive body structure with an elongated shape, a vertical tail, and a large, wide mouth. They are well-adapted for ambushing their prey, hiding in the sand with only their eyes visible before striking.
Flake, or "Whiting", as it is often sold, is another popular choice for fish and chips in Australia. However, it is important to distinguish between true King George Whiting and "Blue Cod", which is sometimes sold under this name. King George Whiting is found in the southern states of Australia and is known for its exciting fishing experience and excellent taste.
Snapper, or Australasian snapper, is a highly prized edible fish found in the coastal waters of Australia, New Zealand, and other countries in the region. It is known for its sweet sea taste and firm texture. This fish was also a traditional food for the Māori people, with various preparation methods, including the kaniwha, where the meat is submerged in freshwater and squeezed before being eaten raw.
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Batter: thick, crumbed, or beer-battered
Fish and chips is a popular dish in Australia, and there are several ways to prepare the batter. The traditional method is to use a thick batter, which results in a hearty, crispy exterior. This classic style is often associated with Melbourne's Greek immigrants, who initially dominated the fish and chip scene in the city. This thick batter typically includes flour, milk, water, baking powder, and salt. The proteins in milk help the batter stick to the fish and promote a golden brown colour. For the crispiest outcome, very cold water is used.
However, in recent times, there has been a shift towards a lighter, crispier batter made with beer. This "beer-battered" option is now commonly found in Australia, particularly in Brisbane. Beer gives the batter a distinctive flavour and a crispy texture. This style of batter is often paired with double-fried chips, resulting in a crunchy exterior.
Another popular alternative is a crumbed coating. This method is favoured by those seeking a healthier option, as it is perceived to be less greasy. Queensland, especially Brisbane, is known for its crumbed fish, whereas Tasmania and New Zealand lean towards battered options. Crumbed fish is often considered drier than battered fish, but it provides a nicer texture in the opinion of some.
Ultimately, the choice between thick batter, beer batter, and crumbed coating comes down to personal preference and regional availability. Each style has its unique characteristics, and Australians can enjoy their fish and chips in a variety of ways across the country.
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Chips: double-fried, soft, or mushy
Fish and chips is a popular dish in Australia, with an estimated 4000 fish and chip shops across the country. The dish is also offered in many Australian pubs and restaurants.
Chips in Australia are typically double-fried and may be beer-battered. They are fried in vegetable oils rather than animal fats, resulting in a different taste depending on the age of the oil. While soft and mushy chips can be found in some places, they are considered hard to come by.
In terms of the fish used in Australia, reef cod and rock cod (different from the variety used in the UK) are common, as are barramundi, flathead (more expensive options), flake (a type of shark meat), King George whiting, and snapper (cheaper options). From the early 21st century, farmed basa imported from Vietnam and hoki have also become common in Australian fish and chip shops.
The dish is often served with tomato or tartar sauce, although other condiments like malt vinegar, mayonnaise, brown sauce, and remoulade are also used in different parts of the world.
In terms of portion size, a typical serving of fish and chips in Australia consists of 170 grams of fried fish and 280 grams of fried chips, providing approximately 1000 calories and 52 grams of fat.
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Sauces: tomato, tartar, or malt vinegar
Fish and chips is a popular dish in Australia, and there are several sauces that are commonly used to enhance the flavour. These include tomato sauce, tartar sauce, and malt vinegar. Each of these sauces brings its unique taste and texture to the classic dish.
Tomato sauce, or ketchup as it is sometimes called, is a beloved condiment in Australia, often enjoyed with meat pies, sausage sandwiches, and of course, fish and chips. Some Australians prefer the store-bought variety, while others opt for homemade tomato sauce, passed down through generations. This sauce is typically made with tomatoes, sugar, and salt, creating a sweet and savoury taste that complements the fried fish and chips perfectly.
Tartar sauce is another popular choice, especially for those who enjoy a creamy and tangy flavour profile. While store-bought tartar sauce is readily available, many Australians prefer to make their own. A typical tartar sauce recipe includes mayonnaise, pickles, and lemon juice. The mayonnaise provides a rich and creamy base, while the pickles add crunch and flavour, and the lemon juice brings a zesty freshness to the sauce. Tartar sauce is an excellent choice for those who want a more indulgent and flavourful experience with their fish and chips.
Malt vinegar is a traditional condiment for fish and chips, not just in Australia but also in the UK. It adds a sharp and tangy flavour to the dish. While some Australians prefer white vinegar or cider vinegar, malt vinegar holds a special place in the hearts of many. It is often considered the "correct" choice due to its long-standing association with the classic fish and chips meal.
In addition to these sauces, other popular condiments for fish and chips in Australia include chicken salt, lemon, and even a combination of vinegar and tomato sauce. The variety of sauces and condiments allows Australians to customise their fish and chips to their taste preferences, making it a versatile and widely enjoyed meal.
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Accompaniments: pineapple and banana fritters, potato cakes, pickled onions, and Chiko rolls
Fish and chips in Australia is often accompanied by pineapple and banana fritters, potato cakes, pickled onions, and Chiko rolls.
Pineapple and Banana Fritters
Pineapple and banana fritters are made by combining mashed bananas, rice flour, cinnamon, lemon juice, and sugar in a bowl. The mixture is then deep-fried in oil heated to 170°C until golden brown. Fritters are typically served immediately and dusted with icing sugar.
Potato Cakes
Also known as potato scallops or potato fritters, these are deep-fried disks made from batter-fried potato slices. The potatoes are par-boiled, then coated in a light batter, and fried, resulting in a super-crisp exterior and fluffy centre. They are often served with salt or chicken salt and vinegar or ketchup (known as tomato sauce in Australia).
Pickled Onions
Pickled onions are made by first peeling and leaving whole white or red onions to soak in a mixture of salt and water overnight. The onions are then drained, rinsed, and packed into sterilised jars with a mixture of vinegar, sugar, and pickling spices, which are then heat-treated to seal.
Chiko Rolls
Chiko Rolls are an Australian savoury snack, inspired by the Chinese spring roll. They were invented by Frank McEncroe and first sold in 1951 as a meal that could be easily eaten without a plate or cutlery. The filling consists of cabbage, barley, carrot, green beans, beef, beef tallow, wheat cereal, celery, and onion, enclosed in a thick egg and flour pastry. They are typically deep-fried in vegetable oil and have become an iconic Australian food, with over 40 million sold annually during their peak popularity in the 1960s and 1970s.
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Frequently asked questions
Reef cod, rock cod, barramundi, flathead, flake (shark meat), King George whiting, and snapper are commonly used. Basa, hoki, and southern blue whiting are also popular, affordable options.
Australian chips are double-fried and often beer-battered. They are fried in vegetable oils rather than animal fats.
Tomato sauce and tartar sauce are commonly used in Australia.
Greek migrant Athanasias Comino opened Australia's first fish and chip shop in 1879 on Sydney's Oxford Street. Fish and chips are now widely popular in Australia, with an estimated 4000 shops across the country.
