Angler

Angler might just be South Australia’s most ambitious fish and chipper. Owners Amanda Prance and head chef Sam Prance-Smith (Amanda’s nephew) were spurred by a lack of quality seafood options beyond the coast, and opened this sustainable eatery in 2019 with a view to bring greater transparency to the seafood supply chain.

Angler sources its produce direct from local fishers through Fair Fish SA, which supplies more sustainable species such as carp and blue weed whiting, alongside the usual suspects such as garfish, barramundi and kingfish. Waste is minimised by using parts that would otherwise be discarded, and the shop is also accredited by sustainable seafood guide Goodfish.

The menu features fish shop classics such as daily fish and hand-cut chips; potato cakes seasoned with lemon myrtle and saltbush; and pineapple fritters flecked cinnamon sugar. But you’ll also find items that hint towards Prance-Smith’s fine-dining background such as dry-aged sashimi, woodfired seafood plates and seafood sausages.

Prance-Smith trained under Heston Blumenthal at The Fat Duck in the UK. The chef’s 17-year culinary career has also included stints at Star of Greece in Port Willunga and Attica and Cutler & Co in Melbourne. His years working in high-end kitchens opened his eyes to the ongoing ethical and sustainability issues in the seafood industry.

The petite space is geared towards takeaway, but there are a handful of stools and a bar-top overlooking the street for those who want to dine in.