The Basics: How to Cook Fish

BASIC RECIPES

Gummy GrilledHow to grill:

  1. Thaw fish as per instructions on the pack
  2. Brush the skin or flesh of the fish with oil or melted butter
  3. Preheat grill pan or bbq
  4. Place fish in pan and cook for 2 minutes either side for thinner fish or 4 minutes either side for a thicker piece of fish. Fish should only be turned once
  5. Allow to rest for a few minutes then serve

Best types of fish to grill is Flake, Flathead or King George Whiting

flathead-crumbed-finishedHow to crumb:

  1. Thaw fish as per instructions on the pack
  2. Half fill large saucepan with rice bran oil.  Heat accordingly
  3. Pat fish dry with a paper towel
  4. In a bowl place 1C plain flour
  5. In a separate bowl place 1 egg whisked
  6. On a separate plate, place 1C breadcrumb and season with salt
  7. Flour fish fillets and dust off excess flour – place in egg wash – place in crumb and coat evenly
  8. Check oil is hot enough by dipping a wooden skewer into your oil.  Oil should bubble if hot enough.
  9. Place your crumbed pieces of fish in oil.  Do not overcrowd pot.
  10. Cook until golden and take out and let rest on plate with absorbent paper
  11. Repeat process until all fish cooked then serve

*For a Gluten Free option substitute crumb for Quinoa Flakes

Best fish to crumb is Flathead, Garfish, Coorong Mullet

kgw-battered-finishedHow to batter:

  1. Thaw fish as per instructions on the pack
  2. Half fill large saucepan with rice bran oil.  Heat accordingly
  3. Pat fish dry with a paper towel
  4. In a bowl place 1C plain flour.  Pour 3C beer or soda water in. Whisk to combine.  You should have a consistency that coats the back of the spoon
  5. On a separate plate, place 1C plain flour and season with salt
  6. Flour fish fillets and dust off excess flour
  7. Dip in your beer batter
  8. Check oil is hot enough by dipping a wooden skewer into your oil.  Oil should bubble if hot enough.
  9. Place your battered pieces of fish in oil.  Do not overcrowd pot.
  10. Cook until golden and take out and let rest on plate with absorbent paper
  11. Repeat process until all fish cooked then serve

* If Gluten Free substitute plain flour for a GF plain flour

Best types of fish to batter is King George Whiting, Flake, Coorong Mullet, Garfish