Recipes from The Comfort-Food Cookbook
battered fish

Fried fish - dipped in egg and flour

Ingredients

  • 500g - 1kg white fish (eg rockling, flathead, flake, bream or whiting)
  • plain flour for dredging
  • salt and white pepper
  • 1 teaspoon ground coriander (optional)
  • 2-4 eggs (depending on quantity)
  • oil for frying

Good white firm-fleshed fish such as rockling, flathead or whiting are favourites. But any fish suitable for frying will taste fabulous this way. Serve it hot or warm, or cold the next day.

Method:

  1. Slice the fish into 3cm-wide slices.
  2. Put flour, salt and pepper (and ground coriander if using) in a plastic bag. Shake to mix before adding the fish. Coat the fish with the seasoned flour.
  3. Beat the eggs in a flat bowl. Heat oil about 1.5cm deep in a large frying pan until it will turn a cube of bread deep golden brown in 30 seconds.
  4. Dip the floured fish in the egg, ensuring it is fully coated. Fry in the oil, turning once. When the batter is golden and puffed up, remove the fish and drain on  absorbent paper. Check that the fish is cooked by prying a piece of fish apart with a fork; if it flakes, the fish is cooked.
  5. Serve hot, warm or cold with a squeeze of fresh lemon.

 

comfort food cookbookBarramundi on the BBQ

Ingredients

  • extra virgin olive oil
  • 3 cloves of garlic, finely sliced
  • 1 bird's eye chilli, deseeded and sliced
  • salt
  • freshly ground black pepper
  • 1kg barramundi fillets
  • juice of one lemon

Method:

  1. Make the marinade by mixing the extra virgin olive oil, garlic, chilli, salt and pepper.
  2. Place the barramundi fillets on foil, coat with the marinade. Pour over the lemon juice and place the fish in the refrigerator to marinate for an hour.
  3. Fire up the barbecue but let the coals die down so there are no naked flames.
  4. Brush the fish with additional olive oil and grill on the barbecue, taking care not to overcook (5-7 minutes, depending on the thickness of the fillets). The barramundi is cooked when the flesh flakes easily.
 
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