Where you can find Australia’s best fish and chips revealed

If you’re on the hunt for the finest fish and chips Australia has to offer, you’re in luck. The country’s best seafood has officially been crowned, and it’s sure to reel you in.

At the 2024 National Seafood Industry Awards, Hooked On Middleton Beach in Western Australia took the top honours, clinching the title of the nation’s best fish and chips, proving to be a catch above the rest at this year’s competition.

The team at Hooked On Middleton Beach could not have been happier after snagging their new title, taking to social media to celebrate their win.

“We are so proud to announce that we won the Take-Away Fish & Chips Award last night at the 2024 National Seafood Industry Awards in Hobart, Tasmania!” the team wrote.

“Thank you to @seafoodindustryaustralia for an amazing night and congratulations to all the other award winners and finalists!

“We are so honoured to receive this award and are proud to be able to showcase the quality WA seafood which we have access to in the amazing south coast of Albany! A massive shoutout to our dedicated team of staff, our loyal customers and most importantly our local fishermen who supply us with the best quality fresh and local fish.

“As a small family-run business, we are incredibly proud of what we have been able to create and achieve over the past 8 years at Hooked, and in our 20 years in the industry! This is our second time taking out the national award, with Hooked winning Australia’s Best Fish & Chips in 2018!”

 

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A post shared by Hooked on Middleton Beach (@hookedonmiddletonbeach)

Following the win, warm wishes and heartfelt congratulations poured in from seafood lovers across the nation, celebrating this remarkable achievement.

“CONGRATULATIONS GUYS! So deserving! So epic!!!” one wrote.

“Woo hoo that’s awesome congrats all the Hooked team.”

“A big congratulations to you both and the family. Well deserved,” commented another.

“You little beauty! Congratulations!”

Officials at this year’s Seafood Industry Awards shared what it was about Hooked On Middleton Beach’s offering that secured them the win, stating that the take-away store has “demonstrated excellence in consistently providing customers with quality seafood, and has contributed substantially towards a positive public profile for the seafood industry”.

If Hooked On Middleton Beach’s award-winning fish and chips have inspired you to create your own seafood masterpiece, be sure to check out Start at 60’s recipe for fish and chips with mushy peas.

This quintessential British dish is perfect for when your fridge is looking bare and you’ve got a packet of baby green peas laying around. We guarantee the mushy peas will add an element of sweetness and tenderness to your deliciously crunchy and salty fish and chips.

Serves 4

Ingredients

• 1/3 cup (50g) plain flour
• 2 eggs, lightly beaten
• 3 cups (210g) fresh breadcrumbs
• 1 tsp dried chilli flakes
• 4 skinless snapper fillets (order from your local fish shop and/or speak with your fishmonger for an alternative), cut into 4cm-wide strips
• Sunflower oil, to shallow-fry

FOR THE CHIPS

• 1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips
• 3 rosemary sprigs, leaves picked
• 1/4 cup (60ml) olive oil
• 2 garlic cloves, thinly sliced

FOR THE MUSHY PEAS

• 25g unsalted butter
• 400g fresh peas (or frozen, thawed)
• 1 small bunch tarragon, leaves finely chopped
• Juice of 1/2 lemon, plus lemon wedges to serve

Method

1. Preheat oven to 200C. For the chips, par-boil the potatoes in a saucepan of boiling salted water for 3-4 minutes. Drain, then set aside to cool and dry.
2. Place chips on a baking tray and toss with rosemary, oil and a pinch of salt. Bake for 20 minutes. Remove the tray from oven and add garlic, stirring to combine. Bake for a further 15-20 minutes until crisp and golden.
3. For mushy peas, melt butter in a pan over medium heat. Add fresh peas and tarragon, and cook, covered, for 10 minutes (3 minutes for frozen) or until soft. Add lemon juice and season. Mash until mushy. Cover to keep warm.
4. Place flour, egg and breadcrumbs in three separate bowls. Season the crumbs with the chilli flakes, salt and pepper. Dust fish in flour, then dip in the egg, shaking off any excess, and finally coat with the breadcrumbs. Season, set aside and repeat with remaining fish.
5. Heat 2cm oil in a large, deep frying pan over medium heat (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, add the fish and cook for 2-3 minutes each side until just cooked and golden. Remove with a slotted spoon and drain on paper towel.
6. Serve fish with chips and mushy peas, add lemon wedges if desired.