This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
Fish and chips always remind me of holidays and hot summer evenings at a beach house. King George whiting is a wonderful Australian fish, with a delicate texture but an intense flavour. Japanese breadcrumbs are available from speciality Asian food stores. I prefer them as they're finer, but regular dried breadcrumbs can be used if necessary. It is important to make sure that your oil is both hot and fresh, as you don't want the fish to take on the flavour of stale oil. I like to use a neutral-tasting oil, such as grapeseed or vegetable oil. Sauce gribiche is a variation on the traditional tartare sauce and, of course, you must have plenty of lemon on hand.