Has the humble fish and chip shop become a dying breed? Apart from the beach and coastal towns, they're few and far between in the suburbs, and even harder to find in the city. Nostalgia lives on at Mohr Fish, a humble Surry Hills corner takeaway tiled in white and powder blue.
Mohr Fish shopfront
Mohr Fish menu
There's a distinct price difference between eating in and takeaway, and we notice that most locals ring ahead to place their order, then turn up ten minutes later to pick up their lunch. Fish and chips will set you back $22 if you pull up a chair, dropping to $8.50 if you exit the premises.
Complimentary bread and butter
But there's something to be said for perching on a stool and watching the world pass on by through the shopfront windows. We thoughtfully chew on a basket of complimentary bread and butter as we alternate between looking outside and observing the sole chef in the kitchen get through the lunchtime rush.
Although usually thought of as a winter dish, bouillabaisse is still on the menu. It's an aromatic and warming soup with hearty chunks of seafood scattered throughout.
Deep-fried garlic prawns and aioli $22
Deep-fried garlic prawns are a tempting golden hue, the prawns butterflied and coated in a crispy batter.
Blue eye trevalla with asparagus, hollandaise sauce and chips $24
Not everything is deep-fried but grilled blue eye trevalla is made even better with a thick blanket of hollandaise, tangy with lemon and served with asparagus, salad and a pile of chips.
Fish pie $24
Fish pie is the kind of comfort food dish you imagine would be perfect to savour in the depths of winter. Digging our way past the gratin of mashed potato and parmesan, we find a huddle of fish, leek, celery and mushrooms at the bottom. It's a rich and heavy dish and filling for its size.
Inside the fish pie
Deep-fried flat head and chips $22
I'd gone with the classic deep-fried flat head and chips, a generous portion of three fillets stacked on a mountain of chips and a side serve of salad. The fish is moist and the batter is crunchy. It only needs a gentle squeeze of lemon but the chips deserve a good splash of vinegar, poured from an old-fashioned glass bottle stuffed with sprigs of thyme.
There's more tartare sauce than we know what to do with, but the fish and chips easily find a home to go to.
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10/10/2011 01:04:00 am