Bub’s Fish and Chips

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Whenever I’m travelling anywhere coastal, I’ll subconsciously crave fish & chips. It’s not the type of craving that can be satisfied with one meal either, so I find myself at Bub’s Fish and Chips, for my third serve of fish and chips in just two days.

Bub's Fish and Chips - Nelson Bay

If you love Ocean Foods in Drummoyne, then you’ll find Bub’s Fish and Chips irresistible. Both these places were crowned Best Fish and Chip in NSW in the 2009 Seafood Excellence Awards – Bub’s being the regional NSW winner.

Bub's Fish and Chips - Nelson Bay - outdoor dining

Bub’s Fish and Chips have an extensive menu which includes a mouth-watering selection of fresh and cooked seafood. Today’s specials – which they say are direct from the trawlers – are crumbled flathead fillets with chips and salad ($12.90) and perch fillets in tempura batter with chips and coriander & mint mayo ($14.90).

Bub's Fish and Chips - Nelson Bay - seafood platter by the water

Zen and I decide we’d like some variety so share the Blue Water Platter ($32.90) which includes 4 Sydney Rock Oysters, 4 fresh local king prawns, barbecued octopus, salt & pepper squid, 2 jumbo prawn cutlets, 4 calamari rings, 4 fish cocktails and chips! We also add on the mango & mint mayo (125g, $2).
The first thing we notice is the salt & pepper squid which we had assumed would be battered or crumbed. But no, these marvelous gems are grilled and seasoned generously with freshly cracked salt and pepper.
The fish cocktails are significant in size and we really couldn’t fault the platter at all. It was divine. The mango and mint flavoured mayonnaise was also a refreshing change from the usual tartare sauce.

Bub's Fish and Chips - Nelson Bay - close up of seafood platter

Sit right by the water and soak in the beauty of Nelson Bay.

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Bub’s Fish and Chips
1 Teramby Street, Nelson Bay, NSW
Phone: (02) 4984 3917


Jennifer Lam (Jenius)

 
Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.