5 mins with Grant Wales
Name: Grant Wales
Business and location: Jetty and the Fish, Darwin, Northern Territory
Can you share a happy fish and chip memory?
I would say it was when I was in uni, I went to visit my mum on the South Coast of NSW. I was craving fish and chips and some Clyde River oysters. We sat on the river and mum talked about growing up in the area, things I had never thought to ask about before. I think fish and chips was such a fitting meal for that experience.
Where have you eaten the best fish and chips?
Aside from our food van, I would say the South Coast of NSW. It's where I grew up and I just love the seafood around that area.
In your business, how do you cook your fish and chips?
We’re limited by the size of the van, but in the aim of doing one thing really well we have refined our home-made batter which is deliciously thin and crispy. We have won over many customers who initially say they aren't big on fish.
What seems to be your customers’ favourite fish choice?
The New Zealand Blue Grenadier is the winner. We love that people enjoy the flavour, but they also love that it is certified as sustainable. It's great that we want to know where our food comes from and the impact it has on the world around us.
What is your personal favourite fish to use for fish and chips?
Yellowfin Bream caught by myself. For me, it was the first fish I caught as a kid, so there is the nostalgic element.
How do you like to prepare it?
These days it would be oven roasted hand-cut chips; hopefully not too pretentious, but with rosemary and sea salt. For the bream; pan-fry fillets and serve with a creamy green pepper and white wine sauce. It’s a pretty forgiving sauce, which always helps.
As a kid, I would have over-cooked it whole, but it didn't matter. The entire process was so satisfying.
What Australian wine (or other beverage) would you match with your fish and chips?
I would go with a traditional ginger beer. The two work so well. I have even seen a few ginger beer batter recipes floating around. I’ve yet to try it out. I think I might leave them as separate entities.
How long have you been making/serving fish and chips?
We opened in August 2014, that was day one for myself and my wife, Kate. Kate and I still have a laugh at how forgiving our friends and family were who came to support us on our opening weekend.