We all fish for different reasons – for sport, to be in the great outdoors, for excitement. But I think most of us fish because we like a feed of fresh fish.
I know I certainly do. I just love eating fish and I am lucky enough to be able to eat it usually four times a week.
One question I get asked all the time is how do I cook my fish? I prefer simple ways, rather than to spoil the fishes’ flavour with a strong sauce. Below is a quick guide of how I cook my fish.
This is as simple as it gets and boy does it taste great. I think the key ingredient in this one is fresh fish, and another small thing that makes an oily fish like herring taste just that little bit better to someone like me who likes a mild fish, is that these fillets were skinned not just scaled.
I just toss the fillets in some rice flour and quickly cook them in olive oil. They come out with a nice crunch and full of flavour.
I just eat them on some fresh bread with pepper and salt and it is an amazing lunch, one you should try as at the moment as there is herring everywhere to catch.
Dhufish, Breaksea Cod, King George whiting:
I cook these very simply so not to spoil the amazing taste. I use plain flour with some lemon, pepper, garlic and herb salt mixed in. I coat the fish with this mixture and cook it in olive oil and butter.
Once it is cooked, I just squeeze some fresh lemon juice in the pan to finish the fish off.
I find this so simple, but the finished product is nothing short of amazing.
Bight redfish (Nannygai):
The next way always takes me back to my first night in Albany when I ate some crumbed Bight redfish at a local restaurant and it just blew my mind.
These days I only use Panko bread crumbs as they give the outside of the fish a great crunch and flavour. So, firstly dust the fillets in plain or rice flour then dip them into an egg wash and finally coat t with the Panko crumbs.
A trick I have found is once you have coated the fish with crumbs press down firmly to get and even coating then turn your fillets over, cover the fish again with crumbs and press down again. This will give you the best coating of crumbs possible without doing a double dip which is a bit messy but gives you the crunchiest coating.
This is just putting the crumbed fillet back into the egg wash and re coat it a second time in the crumbs. Just cook your fillets in a light olive oil until crispy and golden. This is my also favourite way to cook either pink or queen snapper.
For these I use a commercial product, Mary Mack’s batter mix, which is available from any of the supermarkets in Albany.
I mix it with either beer or soda water, but which ever one you use it must be very cold.
Once your batter is mixed to a smooth consistency, dust the fish in the flour of your choice, then coat in the batter and deep fry it in light olive oil until it is cooked and crispy.
This is a great way to cook any fish and it wise to let the fish sit on a plate of kitchen towel for a minute to drain any excess oil before serving.
As a note on gummy shark, I like to freeze them for at least a couple of days before cooking – this will get rid of any ammonia taste in them.
Another tip favoured by some people is to soak them in milk for an hour or so before cooking.
In finishing, if I could offer one tip it would be to not overcook fish no matter what way you choose to cook it.