WA Food Ambassador Don Hancey and Passion Meets Purveyor chef Peter Manifis teamed up to deliver a master class on fish and chips to kick-start the WA Fish and Chips Awards.
The two chefs hosted the cooking demonstration at Hancey’s catering business, Panorama Kitchen in Osborne Park yesterday .
The awards are part of the National Seafood Industry Awards run by the Fisheries Research and Development Corporation (FRDC) and state fishing industry councils.
A judging panel and the public will vote for the best fish and chips in WA ahead of the national awards presentation on September 28 held in Sydney.
Hancey said underutilised fish such as mullet suited the dish.
“There is a little secret when you are cooking any kind of fish,” he said.
“You can slightly undercook it because it will continue to cook and you will get that perfect moisture.”
Manifis said the Robertson bream, Albany cobbler, Mandurah mullet, sand snapper and Australian salmon were also tasty and if used more often would improve sustainability in the industry
Leederville’s Sweetlips owner Michael Waldock said people’s expectations of the traditional fish and chips dish had become “sophisticated” in recent times.
“Batter has been the traditional but these days people are becoming more health conscious so grilled is picking up all the time,” he said.
“The product is number one…it is very hard to make good fish and chips if your product is not good to start with.”
FRDC trade and marketing manager Peter Horvat said the awards were designed to promote the fisheries industry.
“Australia is rated in the top three or four countries in the world for our fisheries,” he said.
“The problem is a lot of the community do not know that.”