Mains - Fish

Method

Put the flour into a mixing bowl and make a well and add the beer. Whisk until lumps are removed adding the water, while still whisking. Sprinkly in the yeast and salt, mix well and allow to stand for 30 minutes. Heat canola oil in a deep fryer or deep pan until a cube of bread colours & sizzles within a few seconds.

Dredge fish fillets in plain flour then coat in the batter scraping off excess batter. Cook fillets in deep canola oil for 3 minutes.

Panko Crumbed Fish

plain flour for dredging fish, seasoned with salt & pepper

1 egg, beaten lightly

Japanese Panko breadcrumbs

Fillets of fish - deep sea NZ cod, cut into thick fingers*; sea perch; nile perch

Oil for shallow frying - rice bran, canola, vegetable

* I prefer to make 'fish fingers' of uneven fillets of white fish, which ensures that each 'finger' is cooked properly but not over cooked. If you cook a fillet such as sea perch or nile perch, the outer edges of the fillet are tough and overcooked before the main part of the fillet is cooked through.

Method

Set up your crumbing station: Place seasoned flour in one shallow bowl, the beaten egg in another, and finally a deeper bowl or plate containing the panko.

Dredge the fish fillets in the flour, then the egg, finally the panko. Reserve to a clean plate lined with baking paper and refrigerate for 30 minutes.

Heat canola oil in a shallow frypan.

Cook fillets in hot canola oil for approx 2-3 minutes each side.

Lamb and Spinach Curry

1½ kg diced lamb

2 Tblsp oil or ghee

2 medium onions, halved and sliced thinly

6 cloves garlic, crushed & minced

5cm piece fresh ginger, finely chopped

1½ tsp turmeric

2 tsp chilli powder

½ tsp ground black pepper

½ tsp ground fenugreek

2 tsp ground coriander

1 tsp ground cumin

2 tsp hot paprika

2 x 400ml coconut cream

1½ tsp salt

2 curry leaves (optional)

1 pkt frozen ‘Finessa’ fine chopped spinach*

* When using frozen spinach, check on the country or origin. Many of the frozen spinach brands originate from China.