The Basics: How to Cook Fish

BASIC RECIPES

How to grill:

Thaw fish as per instructions on the pack
Brush the skin or flesh of the fish with oil or melted butter
Preheat grill pan or bbq
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
Allow to rest for a few minutes then serve

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

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

Thaw fish as per instructions on the pack
Half fill large saucepan with rice bran oil. Heat accordingly
Pat fish dry with a paper towel
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
On a separate plate, place 1C plain flour and season with salt
Flour fish fillets and dust off excess flour
Dip in your beer batter
Check oil is hot enough by dipping a wooden skewer into your oil. Oil should bubble if hot enough.
Place your battered pieces of fish in oil. Do not overcrowd pot.
Cook until golden and take out and let rest on plate with absorbent paper
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, Flathead, Ocean Jacket

Thaw fish/lobster as per instructions on the pack.
Bring a saucepan of water up to a boil.
Line steamer basket with baking paper or a spinach leaf.
Place fish on top of paper/leaf. Secure lid and place basket on top of saucepan.
Steam fish for 5-6 minutes, longer if fillets are thick.
Remove from heat, season with salt and pepper.

Best type of fish to steam is Lobster, King George Whiting, Garfish, Flathead, Scallop Meat

Thaw fish as per instructions on the pack.
Whisk together flour, water and salt.
Pat fish dry with paper towel.
Heat a heavy based, high sided frying pan over medium heat.
Fill with oil which reaches 1-2cm up the side of the pan.
Drop a tiny spoonful of batter in the oil, if it bubbles and starts to cook the oil is hot enough.
Coat each fish fillet evenly on all sides in the batter. Hold the fillet at both ends and gently lower into the heated oil.
Cook for 4 minutes before turning to cook on the other side for 2-3 minutes.
When golden remove from pan and drain on paper towel.

Best type of fish to shallow fry is Ocean Jacket, Flathead, Flake, Coorong Mullet, Garfish, King George Whiting, Bight Redfish

Thaw fish as per instructions on the pack.
Lay a sheet of aluminium foil on a baking tray. Lay a piece of baking paper on top.
Place fish fillets in a single layer on baking paper.
Season with salt and pepper.
Lay lemon slice along (on top) each piece of fish.
Drizzle with olive oil.
Fold paper and foil over fish and seal using the edges of the foil.
Bake in a preheated oven at 200 degrees celsius for 10-12 minutes depending on the thickness of the fish fillets.
Open the foil package carefully so as not to be burnt by the steam.

Best type of fish to bake in paper is Garfish, King George Whiting, Coorong Mullet, Bight Redfish