Catch of the day! Sydney’s best fish and chips

Owner George Nittis’ grandfather opened Ocean Foods in 1915 on Oxford St, but since 1984 you’ll find the place which claims to make the “best fish and chips in the universe” in Drummoyne.

The reason there are long queues out the front is the consistency and freshness of the seafood, as well as the secret family recipe used for the batter. It makes the fish light and crispy. Servings are generous, chips are nicely crisped and potato scallops are delicious.

There are also a variety of fresh fillets of salmon, barramundi, flathead, snapper, John Dory, whiting, and ocean perch that can be battered or grilled, or even taken home to cook yourself. The extensive menu extends to Tasmanian scallops, battered oysters, prawn cutlets, homemade salads, seafood platters and skewers as well as gourmet burgers.

Dish Cult’s top pick: Fish and chips ($14.50)

Using only sustainable fish with a view of Balmoral Beach has proven to be a winning formula for family-owned fish and chips shop Bottom of the Harbour.

Now into its third decade, the corner shop is bright and airy with ample outside covered seating. It’s always busy with beachgoers looking to grab a snack or takeaway fish and chips while watching the waves.

For the standard fish and chips, New Zealand hake is coated in a crisp batter and seasoned with vinegar or served with tartare sauce. The chips are healthier here as they come unsalted. We also recommend the calamari that’s been lightly crumbed or the grilled prawn skewers which are served with a tasty chilli or garlic sauce.

For seafood lovers who want a taste of everything, the Fishermen’s basket has prawn cutlets, fish cocktails, crumbed calamari and chips. It’s a perfect meal for a sunny day at the beach.

Dish Cult’s top pick: Fisherman’s basket ($24)

The fish at the legendary Doyles on the Beach is still caught the old-fashioned way: through hand lines. Then it’s iced on boats so it’s as fresh as possible when it hits your plate.

Its prime location on Watson’s Bay, with stunning views across the water, and its long history as a Sydney institution sets it apart. Loyal customers, including plenty of celebs, have been gracing the now refined tables for over 130 years since the Doyles started the shop in a small hut on the edge of the sand. Now, in a massive double-storey building, the dine-in restaurant is all starch tabletops and stellar service, but there’s also a kiosk on Fisherman’s Wharf if you’re after something much less formal (and much less expensive!)

There is much more than fish and chips on offer here, including excellent Sydney rock oysters and grilled lobster with mornay or butter sauce, but the Famous fish and chips, as they are called on the menu, are golden fried in beer batter and served with chips or garden salad as well as Alice Doyles’ chilli plum sauce. You can choose whether you want barramundi, whiting, snapper, John Dory or flathead fillets. Whatever you choose, know that you are taking part in a quintessential Sydney experience.

Dish Cult’s top pick: Famous fish and chips – Barramundi fillets ($49.50)

At Fish & Co the emphasis is very much on sustainable seafood, with only wild-caught fish on the menu at this restaurant, takeaway and retail shop.

Eat in at what used to be part of the Rozelle Tramway Depot and you’ll find a warm and inviting atmosphere in a cool industrial chic setting. The centrepiece is a boat suspended from the ceiling, with hundreds of silver fish dangling from its bottom.

Start off with the signature fish and chips comprising strips of New Zealand hoki coated in golden beer batter and served with rosemary chips, or substitute for sweet potato chips if you fancy.

Then enjoy delicious small plates of salt and pepper squid with citrus aioli, grilled octopus with lemon oregano dressing and garlic prawns with sourdough. You can also pair tapas of crispy fish, panko prawns or crumbed calamari with a glass of organic Rosnay Blanc or Salsa Rose during weekday happy hours.

Dish Cult’s top pick: Beer battered fish and chips ($21)

Fish and chips with a Japanese twist and only the best, MSC certified catch is the secret to the success of Fishmongers Manly, a funky, casual joint just a stone’s throw from Manly Beach.

Over the years, this tiny eatery has built a reputation for quality, generous portions and healthy seafood.

The star of the huge whiteboard of seafood is the New Zealand hoki fillet which is coated in a light tempura batter. Pair that with your choice of hand-cut chips, tempura veggies, rice or salad greens and corn. Or, opt for the lighter grilled fish option that gets topped with poppy, caraway, and sesame seeds. Calamari and Australian prawns can either be crumbed, grilled, or served with salt and pepper and sweet chilli sauce for an added kick.

Dish Cult’s top pick: NZ hoki fillet with hand-cut chips ($19.80)