The Bunbury-bred chef said his fisherman father would bring home fresh herring for breakfast about three times a week that his mum would pan fry and serve on white bread.
Mr Hancey made several variations to his mum’s recipe at Sweetlips fish and chips last week, lightly crumbing herring and sardine fillets in breadcrumbs, parsley, basil, fennel and lemon before gently frying them.
The fillets were served on soy and linseed bread.
‘I really love both of the fish,’ Mr Hancey said.
‘The herring comes from Geographe Bay and because I’m a Bunbury boy we used to go fishing there a lot.
‘The Esperance and Fremantle sardines are in good supply, are very healthy and a good price to feed a family.’
City Beach resident Joe Kosterich said fish was a good source of omega three fatty acids that were good for heart health, blood vessels, joints and brain development.
Dr Kosterich said people should eat fishat least tow times a week, even for breakfast.
‘If we have some protein for breakfast it keeps us going longer throughout the day,’ he said.
Sweetlips has capitalised on the health benefits and popularity of the basic food since opening in Leederville in 1995 followed by Fremantle and Scarborough.
Owners Michael and Erica Waldock and their teams were recently awarded an Australian Small Business Champion Award in the fast food-takeaway category.
‘We have something that can work in the broader sense in the market and want to open two to three more shops,’ Mr Waldock said.