Many people make a list of forty things to do before they turn forty. I've chosen to focus on just two.
I'm going to catch two more big fish before I turn the big 4 0 next year.
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Regular readers will know I'm a keen fisherwoman.
Our first stop on my #fishingtoforty mission is Port Douglas. We fly to Cairns tomorrow and we have a fishing charter booked for Thursday morning. Keep your fingers and toes crossed for us (and keep an eye on Insta to see if we have any luck!)
I have the name of a butcher who will fillet and cryovac our fish for transport home (just in case we're successful). If we bag one, this is how I'll cook it.
how to beer batter fish
Prep
Cook
Inactive
Total
Yield 8 pieces
Ingredients
1 ½ cups self-raising flour
1 egg, lightly whisked
375ml chilled beer
Salt & pepper
Vegetable oil, to deep-fry
8 white fish fillets (I use whiting fillets, about 120g each)
Instructions
Add the flour to a medium mixing bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and rest in the refrigerator for 30 minutes.
Add the vegetable oil to a large saucepan and heat over high heat. You can test if the oil is hot enough by adding a piece of bread; when the oil is ready the bread will turn golden brown in about 10 seconds.
Dip the fish pieces into the batter one at a time to coat. Drain off excess batter then add to the oil. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in batches, with remaining fish and batter, reheating oil between batches. Take care not to over crowd the oil, for best results stick to two to three pieces at a time.
Serve with chips, lemon wedges and sea salt.
Notes
For the crispiest, most delicious results keep your batter ICE COLD. The shock of the cold batter hitting the hot oil is what gives the fish it's delicious crunch!
Ever caught a big fish? Tell me about it! I love fishing stories
*terrible pun but being almost 40 gives you a right to make Dad jokes no?
This recipe is from the Cooker and a Looker cookbook.
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