South Coast - fish and chips - video Dailymotion

Rachael Madsen of Moruya Eats explains what makes a good fish and chip shop.

Transcript

00:00I get fresh fish from my supplier on a Friday so it's fresh for the weekend.

00:04We get fresh snapper, monkfish, swordfish, whiting, flathead. So we get a lot of fresh fish,

00:13different fish every weekend and I do get some fresh oysters in as well on the weekend.

00:22Other than that we have lots of, we get chicken tenders, chicken schnitzels, crumb and fish.

00:29I do all my own prep. I buy raw product and create fresh food from the raw product.

00:38I do all my own crumbing, my own battering. I do all my own cakes because I'm a bit of a

00:45cake enthusiast. I supply a range of gluten-free products for gluten-free people.

00:53I just try and cater for the community and have fresh product and I like to

01:00make everything myself. So everything, I don't like things in a box.