Home

5 mins with Will and Jude Mure

Name: Will Mure
Business and location: Mures Seafood Restaurants on Hobart’s waterfront, Victoria Dock
Mures.com.au


Can you share a happy fish and chip memory?

My earliest memory is of a seafood basket at mum and dad’s newly opened restaurant ‘Mures Fish House’ at Battery Point. It was Tasmania’s first licensed seafood restaurant and opened in the mid-1970s. The seafood in the basket was fresh, tasty and delicious.

Where have you eaten the best fish and chips?
Obviously we serve the best in Hobart, but I’ve also had wonderful seafood at Fremantle’s Kailis Seafood.

In your business, what do you consider to be the best fish to use for fish & chips?
Gummy shark is hard to beat. It’s boneless, firm, is easy to handle and has a distinctive flavour.
A pricier choice is Blue Eye Trevalla. It has a different flavor but is also white, boneless and easy to handle.
We also offer customers Blue Grenadier at a lower price point, but we find that many don’t mind paying more for a premium fish.

And how do customers enjoy it?
We offer a traditional beer batter, but most customers choose crumbed. We have a special panko crumb option too, which gives the coating a great texture.

Do you have a personal favourite?
Personally, I also like crumbed and always choose panko. I like the fish to be coated in flour, dipped in an egg wash and then covered in crumbs. It needs to be fried in a good quality vegetable oil until golden brown. But the trick is not to overcook it.
And fish is definitely better with chips, a good home-made tartare sauce and lemon. It’s best to keep it simple.

What Australian wine (or other beverage) would you match with your fish & chips?
We have a Tasmania apple cider made especially for us and it goes very well with fish and chips. It’s called Dock Cider.

How long have you been making/serving fish & chips?
Mum and dad opened their first restaurant in the 1970s. Dad had always been a fisher but when an old injury flared up he was told he couldn’t fish anymore. So, with mum, a trained chef, they decided to open Tasmania’s first licensed seafood restaurant. But when they had trouble sourcing fresh seafood dad went back to fishing. The existing restaurant ‘Mures Fish Centre’ opened on the wharf in 1987 and I’ve been involved ever since then.