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A good crumbed fish is one of life's great pleasures — and at the shop, we've had years of practice getting it just right. The key is our method: a light flour-and-water batter as the base layer, then a generous coat of breadcrumbs pressed on with your fingers. It gives you that thick, crunchy crust that holds together beautifully in the pan. This is our master crumbing recipe — use it on any fish fillet you love. Once you've got this down, the Fish Cotoletti and Crumbed Sardines in the book will feel like second nature. Master Recipe for Crumbed Fish Serves 4 You'll need 400g fish fillets of your choice Salt flakes and freshly ground black pepper 150g plain...

Prawns are one of the most loved things we sell at The Fishmonger's Son, and knowing how to peel them properly means you'll get the most out of every single one. Whether you're prepping them for a prawn cocktail, a pasta, a curry, or just a platter of beauties with good dipping sauce — this technique gives you a clean prawn cutlet with the vein removed, ready for whatever you have in mind. It takes a little practice to get it smooth and fast, but once you've got the motion, peeling a kilo of prawns is a satisfying and almost meditative task. We stock a range of prawns depending on the season — Raw King Prawns, Skull Island Tiger Prawns,...

A handful of ingredients, one pot, twenty minutes. Mussels cooked in red wine and tomato sauce — the kind of thing you want to mop up with half a baguette. Anthony's mum made this in Dromana, bought straight from a fisher's front yard.

Anthony's dad supplied fish and chip shops across Melbourne. This is the recipe that came from those years — classic beer batter, golden flake, handmade potato cakes. One of Anthony's signature dishes at home.

Our take on the classic Greek staple — orzo cooked in a rich tomato and wine sauce with a seafood mix. Fragrant, hearty, one pot. The kind of winter dinner you'll come back to every year.