The best Australian fish for fish and chips is subjective, but popular and highly-rated choices include Flake (Gummy Shark), known for being mild and boneless; Flathead, offering firm, sweet flesh; Whiting, praised for its delicate, sweet flavor; and Barramundi, a flavorful option if sourced locally. Other excellent choices are Snapper, Blue-Eye Trevalla, and sometimes New Zealand's Hoki, depending on local availability and preference for texture and taste.
The best fish for fish and chips in Australia depends on preference, but top contenders include Flathead, Barramundi, and Whiting for their delicate flavour and texture, while Hoki (Blue Grenadier) and Hake are popular, affordable choices offering moist white flesh, with Flake (shark) also a classic Victorian option, though Basa is often used as a cheaper alternative.
In Australia, the most common fish for fish and chips is flake, which is typically gummy shark, known for its soft, boneless white flesh; other popular choices include ** Barramundi, Flathead, Whiting, Snapper, and Bream**, with cheaper options like Basa sometimes used, but local catches are often preferred for quality.
Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod, but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.
Hoki and flathead are popular white fish for eating, but differ in flavor, texture, and sustainability: Hoki is affordable, mild, flaky, great for fish & chips (often imported), while Flathead offers a sweeter, more delicate taste, firm texture, and is prized (especially local varieties like Rock Flathead) but pricier and sometimes less sustainable depending on origin, with Rock Flathead often a top sustainable choice in Australia.
Ingredients. Beer battered cod fillets: 4 175g thick cod fillets.
There's no single "best" fish, but top contenders for taste in Australia include Coral Trout, Barramundi, Snapper, King George Whiting, and Blue-Eye Trevalla, praised for their sweet, firm, white flesh, while Dhufish, Golden Snapper (Fingermark Bream), and Mangrove Jack are also highly rated for their delectable flavour and versatility, with many suggesting simpler preparations highlight their natural taste.
Generally, the fish in fish-n-chips is cod or haddock. In the UK, pub diners are used to plaice in their fish-n-chips, but plaice is generally not available in the US. Tilapia is becoming a popular fish for the dish given its light texture and subtle flavors.
For classic fish and chips, especially in the UK, cod and haddock are the most popular choices, prized for their thick, white, flaky flesh that holds up well to battering and frying. Other common options include pollock, plaice, hake, and sometimes local varieties like barramundi (Australia) or flake (shark meat in Australia), all providing a firm, mild white fish texture.
The best fish for frying is white, mild, lean, and has a sturdy texture that stands up well to the hot oil. Great choices include cod, haddock, tilapia, and flounder. This batter is also great for shrimp.
Fish and Chips in Australia and New Zealand
In Australia and New Zealand, local fish such as barramundi flake (gummy shark), and snapper are commonly used. These varieties offer a slightly different taste and texture compared to the cod and haddock used in the UK.
The Pollock and Hoki used in our fish portions is caught in some of the world's cleanest waters. We only use quality 100% Australian RSPCA Approved chicken, supplied by familiar brands like Baiada and Inghams.
Cod is the most popular choice, and for most consumers, this is what first comes to mind when they think of fish and chips. It's mild and tender, the perfect complement to the breading on top and the malt vinegar or tartar sauce that you pair the fish and fries with. Don't forget about the salt, either!
In Australia, reef cod and rock cod (a variety different from that used in the United Kingdom), barramundi or flathead (more expensive options), flake (a type of shark meat), King George whiting (little more expensive than other fish, but cheaper than barramundi or flathead) or snapper (cheaper options), are commonly ...
John Dori, both Asian, quite similar in taste. However, John Dori is a bit more flaky. Barramundi is a bit more firmer, both moist, both slightly sweet. Can't go wrong with either one.
Delicate Texture: When cooked, Hoki fish develops a flaky and tender texture, making it ideal for dishes like Fish and Chips, a popular choice that often utilizes white fish with good texture.
Not Just Any Fish Will Do
Gordon Ramsay Fish & Chips seems to have stuck to a traditional path in choosing cod for its fish of choice in its signature dish, and you can't blame them for going with a tried-and-true option.
Both have mild flavors that work well with various ingredients. Wild Pacific Cod is often favored in recipes that require a firmer, meatier texture for various cooking methods like grilling, searing, or baking. Haddock is a bit drier and flakier, making it an excellent choice for recipes such as a fish stew or soup.
The best fish for fish and chips are thick, white, flaky types like Cod and Haddock, offering a mild flavor that stands up to batter. Other great choices include Pollock, Flounder, and in Australia, Barramundi, Flathead, and Flake (shark) are popular for their firm texture and neutral taste, while Hoki is also a favorite.
For the best fish and chips, Haddock and Cod are the top choices for their mild flavor and flaky texture, with Haddock often praised for its subtle sweetness and Cod for its classic, chunky flakes; other excellent options include Pollock, Hake, and local favorites like Flathead or Snapper, all offering a sturdy, mild white fish that fries up crispy.
Pollock is the larger of the two, growing up to 70 lbs, although typically to 3 ft and 15 lbs, while Haddock is more typically 2 ft and 5-10 lbs. Both are good eating, although Haddock is considered the better of the two.
What Kind of Fish Works Best With This Batter? Use a thick white fish for this recipe; sustainable cod, haddock, or pollock are preferable.
Salmon. There is no doubt that salmon is the most popular and best-tasting fish on this list. It is also a healthy fish. There is a discussion about whether wild or farmed salmon is the better choice.
The most eaten fish in Australia depends on how you define it, but Flake (shark) is a top contender for frequency, especially in fish and chips, while Atlantic Salmon is extremely popular for dining and farmed in huge quantities in Tasmania, with Barramundi being an iconic and widely consumed native fish, available year-round.
FLATHEAD OR GURNARD
We're willing to bet you've already eaten both of these species at a local chippie. They're classic fish and chip fish for a reason: they're locally-caught, abundant, and have the kind of firm flesh and neutral, oceanic flavour that works perfectly when deep-fried.