Slightly over an hour, my day trip train from Central Station arrived at the historic town of Windsor founded in 1810. Northwest of Sydney, this small town in the Hawkesbury Valley with its river port was the supplier of agricultural produce to Sydney.
Perhaps the setting of the Hawkesbury River and the plentiful catches of bass, flatheads, squids and prawns inspired Barry Lane to open of a seafood eatery. Located near the junction of George and Bridge Street, Windsor Seafoods has over the many years become a local institution popular for its quality food and talking blue and yellow Macaw.
Nothing much has changed over the years, not the building, kitchen, advertisements, friendly service and staff uniforms, except the prices going up and I didn't see the proclamation poster of best fish and chips. Most importantly, the battered and crumbed seafood were as I remembered them - fresh and not frozen like Cicerello's and Kailis' in Freo, lightly battered and crispy to the bite with moist insides.
It was crowded at lunchtime with people waiting on tables to get a seat. I returned for a seat outside the cafe as the lunch time crowd thinned. I decided on getting a metal tray of fish and chips, calamari and oysters. One of Sydney's most popular and well kept fish and chips secrets did not disappoint. The light and fluffy golden batter protected a sizeable portion of fish. The crumbed calamari still had a bite to it and was neither too soft nor overly rubbery.
Windsor Seafood remains your typical fish and chips joint but in a two storey heritage building. There is nothing fancy about the place except it continues to dish out proper fish and chips that keep Sydney-siders in the know travelling back.