With original thick cut chips and their shatteringly crisp batter. I haven’t enjoyed fish and chips so much since Charcoal Fish at Rose Bay last year! 😋

Delicious lunch of “Rocky Point QLD Grouper, Tartare & Lemon” at CHARCOAL FISH. The batter is beautifully seasoned and shatteringly crisp. Would’ve preferred there to be more tartare or at least some ketchup that didn’t cost an extra $3 per mini pot.

My first time dining in (we usually get this to go). House selection of course. Definitely better to eat on-site vs bringing home to reheat and re-crisp. But I think I’ve found a new fish fry fav in Lad & Co. 😏

Served with grilled lemon, roasted garlic tartare and a side of fries

“NZ wild-caught ling fish, stout tempura battered, crushed peas, jalapeño tartare sauce.” Minus the mushy peas, this was EXCELLENT.

An excellent m/d(eal) at $10.

Discovered a fish & chip place that I could become a regular at. They were generous with their servings and the unexpected addition of truffle fries was an added bonus. The resto I picked it up from was lively, and very tempting to dine in as well.

A $5 upgrade from the House F&C. I would just as happily order the house one next time.

Flathead tail and whiting with minimum chips and pumpkin potato cake.

Beer battered Atlantic cod fillet served with English Chips, Tartar Sauce & Salad (rocket with a goma dressing). According to the menu, they’ve been serving it since 1979. They were indeed perfectly battered and I appreciated that the fillets weren’t fishy tasting-smelling.

Signature locally farmed deep fried Seabass served with golden crispy fries and mango salsa. These are the best and most reasonably-priced fish and chips I’ve had on the island.

BRIEF: “Barramundi fillet, sautéed kale, remoulade sauce, & crispy Cajun mix fries” SOOT’S TAKE: Well-battered but didn’t care for the fishiness of the fish which no one else detected. The fries were really good though.

BRIEF: “Indulge in a premium fish flavour with a mild, sweet taste and buttery texture a perfect intro to seafood, tender and appealing to all tastes!” SOOT’S TAKE: Flavor and texture-wise, this was preferred to the cod (it at least had some bite) and I could taste the alliums in the batter. But if I had to compare this to Greenwood (my go-to fish and chip place), I think the latter does it better. The fries were mushier than I would’ve preferred and the extra “chip-dunking” creamy herb sauce superfluous. Finally, I’ve come to accept that mushy peas and Sooty M. are simply not made for each other.

BRIEF: “Mild tasting white fish with a soft, tender & meaty consistency. The 'ONLY' fish for Southerners of England.” SOOT’S TAKE: I wouldn’t say this was mild-tasting. If anything, it had a fishier taste than the sea bass and it was mushier too. I’m not sure the lemon herb-batter added much to the overall experience either. The creamy mash, however, was unexpectedly delicious.

BRIEF: Battered Pollock, Cajun Potato Fries, Passionfruit Tartar Sauce SOOT’S TAKE: The fish tasted fishy, so have had better. The tartar sauce was nice, although if there was any passionfruit in it, I detected none.

I’m hoping the antioxidant punch of selenium in the ocean’s largest flatfish overrides the coronary-inducing potential of a greasy deep fry. 🤔

Fresh, fried & pricey.

“Deep fried herb battered sea bass, chaipoh tartar, side salad, lemon wedges.” Fishy & frozen-tasting.

Fried battered hake fillet, mashed potatoes, roasted carrots, squash and sweet potato with a side of roasted red pepper & tomato sauce. The dip added a tangy, mildly spiced and an interesting twist to a classic. But I’ve had better fried fish elsewhere and the sweet potatoes were undercooked.