Seafood and eat it
If you can’t make it to Fish Butchery, you can still become more adept at cooking fish. Try Josh Niland’s tips:
King George whiting is at its best in the warmer months. This premium fish can have a fairly hefty pricepoint but if you crumb it then pan-fry it in butter until it’s golden, you’ll have one of the most amazing food experiences possible.
Flathead is a great Australian fish. It’s sustainable and brings instant nostalgia – we all grew up eating it. It’s also good for battering and crumbing, which is hard to stuff up because the crumb keeps moisture in. If you get a good golden outer colour, it’ll be cooked well inside.
Look out for mirror dory – it’s a great alternative to John Dory but the flavour and texture are better because there’s more fat on it. It’s really great pan-fried because the skin gets super-crisp. It’s also beautiful barbecued over charcoal.