THE hunt is on for the state’s best fish and chips as part of the Mercury’s new Best of Tasmania series.
We cast the net wide and our readers helped us reel in the state’s top 10 fish and chip shops through more than 500 comments on our website and Facebook page.
Voting is now open and will close at 10am on Friday October 18.
The winner, as chosen by Mercury readers, will be announced online that day and featured in Saturday’s Mercury.
HERE ARE YOUR TOP 10 FINALISTS
DOO-LISHUS FOOD TRUCK: BLOW HOLE ROAD, EAGLEHAWK NECK
This popular food van located at the Blow Hole at Eaglehawk Neck, on the Tasman Peninsula, regularly hooks awards for the best fish and chips in Tassie.
Run by Kelly Whitton and Michael Nowakowski, it opened in 2004.
The little truck’s most popular item would easily be its Fisherman’s Cone. This tasty offering includes a bit of everything, from fresh local fish, squid, scallops, mussels, prawns and a heap of yummy chips and at just $19 is great value.
OPEN: mid-September to late-April. Every day, 9am-6pm (later during summer)
FISH FRENZY: ELIZABETH STREET PIER, SULLIVANS COVE, HOBART
Fish Frenzy, located on Elizabeth Street Pier on Hobart’s bustling waterfront, has a strong local following but is also regularly sought out by tourists on their arrival.
Run by Andrew Wood, father of Bachelor Sam Wood, it opened in 1999.
The haunt’s signature brown paper cone in which it serves its succulent offerings helps the venue stand out. Their most popular item on the menu is the $23 Fish Frenzy, which is a winning combination of two pieces of locally caught fish, scallops, calamari rings and a generous serving of chunky potato chips.
OPEN: Every day, 11am-9pm
KRAKEN: 293 ELIZABETH ST, NORTH HOBART
Gluten-intolerant types will find themselves in seventh heaven at North Hobart’s Kraken.
Named after the mythical cephalopod sea monster, Kraken is focused on doing simple food well — and offers an extensive coeliac menu featuring sustainable products.
Run Toby Cannon, it opened last September.
The fish-and-chippers’ most popular feed is the longline caught trevalla, cooked in light batter or panko crumbs for $14, chips will add $3 more. The eatery also has a selection of salads and small-batch house-made sodas.
OPEN: Sun-Thurs, 4pm-8pm and Fri-Sat, 11.30am-10pm
MURES LOWER DECK: VICTORIA DOCK @ FRANKLIN WHARF, HOBART
The Mures family have been pioneers in the state’s seafood industry since 1973.
The big business is now owned by Will and Jude Mure. The lower deck first opened in 1987.
Their “hook to plate” practice sees them sustainably catch premium tasty Tasmanian fish on their own vessel, Diana, to serve in their waterfront restaurants. The lower deck is a family-friendly bistro that offers casual dining. The 32 flavours of ice cream are a hit with the kids but their signature dish is Australian line-caught blue eye trevalla with chips, which cost $17 for a snack size and $22 for a meal size. It comes crumbed or battered.
OPEN: Every day, 7am-10pm
THE FISH VAN: 19 ESPLANADE WEST, TRIABUNNA
The Fish Van sits just a few metres from the fleet of East Coast fishing vessels that call Triabunna home.
They get access to the freshest fish available, most of which is caught only a stones throw away in the pristine waters off Maria Island. Run by Cara Wilson, it first opened 2013.
The seafood basket is perfect for a hungry couple, boasting three pieces of flathead, two squid rings, two salt and pepper squid, two prawn cutlets, two scallops and chips for just $20.
OPEN: May to November, every day, 11am-6.30pm and December to April, every day, 11am-8pm
FRAGGLE’S: 297 INVERMAY RD, LAUNCESTON
Whether you're a sweet or savoury tooth, Fraggle’s has something for you.
Good seafood, good staff and good service are the hallmarks of the old-style fish and chip shop.
They cut their own chips using Tasmanian potatoes and make their other products onsite daily using local produce.
Run by husband and wife Chris Fragoulis and Ourania Bourdouvali, it first opened in 2014.
Their $9.50 flake and chips goes down a treat, followed by a warm gooey battered Mars Bar or Snickers.
Fraggle’s has twice won the state People’s Choice in the Australian Fish and Chips Awards for the second year running.
OPEN: Mon-Sat, 11am-7.30pm
TASMANIAN GOURMET SEAFOODS: 50 LOOP RD, CAMBRIDGE
It’s tucked away behind Hobart Airport but Tasmanian Gourmet Seafoods is worth the search.
It’s top-notch battered lobster served with chips or salad is an affordable luxury, with a serve of the tasty crustacean setting you back $24.90.
Run by couple Michael Blake and Tabitha Dobson, it first opened in 2009.
They supply premium seafood from the pristine waters of Tasmania to a large local and international network of customers.
OPEN: Sun-Wed, 9am-6pm and Thurs-Sat, 9am-8pm
VOTE FOR TASMANIAN GOURMET SEAFOODS NOW
PROSPECT FISH SHOP: 222 WESTBURY RD, LAUNCESTON
The team at Prospect Fish Shop gets up every morning at 4.30am to prepare for the inevitable rush of customers looking to net their $10 flake and chips special.
The old-school store goes through about 180kg of flake each week and remains a top catch among customers after 20 years in business.
Run by Jason and Julie Kerrison, the couple offer a range of battered, crumbed and grilled fish, as well as other takeaway food and burgers.
VOTE FOR PROSPECT FISH SHOP NOW
OPEN: Every day, 11am-8pm
DUNALLEY FISH MARKET: 11 FULHAM RD, DUNALLEY
It doesn’t get fresher than the Dunalley Fish Market’s seafood basket, which features only local fish caught by a team of eight local fishermen.
Run by Bruce Chambers, it first opened 2001.
The basket changes according to what’s in season and the chef’s mood, including calamari, flake and ocean perch, with a side of hot chips.
Ranging in price from $12 for one diner to $35 for five people, the seafood baskets also represent great value for money.
OPEN: Mon-Sun, 11am-“the owner’s discretion”.
VOTE FOR DUNALLEY FISH MARKET NOW
TANGAROA KAI STRICTLY SEAFOOD VAN: HUONVILLE ESPLANADE, HUONVILLE
Meaning God of the seafood in Māori, Tangaroa Kai has earned itself a reputation as one of the top places for tasty takeaway in the Huon Valley since opening last November.
Owner Hollie Mahuika started the mobile business because she felt their was a gap in the fast food market.
She prides herself on using sustainable fresh Australian and New Zealand products and having completely recyclable and compostable packaging.
The $21 jam-packed seafood basket is filled with flake or blue grenadier, calamari, prawns, scallops and chips.
OPEN: Thurs-Sun, 12pm-7pm
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