Food Afloat: Fish Burgers and Chips…….Madison Towson

Food Afloat

Fish Burgers and Chips

By Madison Towson

I’m 12 years old and I live on board my catamaran Pelican V with my older sister Bridie, and my two older brothers Finn and Oli, as well as my mum and dad. We have lived on our boat for almost five years. We decided to sell everything we owned in Australia and leave our friends and family behind to live our life on the ocean. Right now, we are in the Mentawai Islands of West Sumatra, Indonesia. I love to surf, swim, snorkel, skurf, hydrofoil, play beach volleyball, hangout with friends, and cook.

INGREDIENTS

2-4 eggs Corn flour Breadcrumbs Any fillet of fish you like

METHOD

Cut fillets into the best shape for your bun size and pat dry with paper towel. Prepare bowls of cornflour, beaten eggs, and crumbs. Start by coating in cornflour, then in egg, and then breadcrumbs. Fry fillets in oil on high heat for 2-5 minutes until golden brown.

BUNS:

INGREDIENTS

4 cups lukewarm water 3 tbsp. yeast 1 tbsp. oil 1 tsp salt 1 tsp sugar 8 cups flour

METHOD

Mix water, oil, yeast, salt, and sugar in a large bowl. Allow mix to rest 5-10 mins till yeast has dissolved and is slightly foamy. Mix in flour and knead with hands till a dough is formed. Form a ball and allow to rise up to half hour. Shape dough into whatever bun shape you like then cook in an oven (we use our Webber BBQ) on low for 20-25 minutes.

CHIPS:

INGREDIENTS

2-4 large potatoes Cornflour

METHOD

Peel potatoes and slice into thickness and length of chips you like. Lightly coat chips in cornflour. Fry chips in hot oil until golden and crispy.

COLESLAW:

INGREDIENTS

1/2 cabbage, thinly sliced 2 carrots, grated 1/2 beetroot, grated 1 small red onion or 1 large green onion Mayonnaise Salt/pepper

METHOD

In a big bowl mix together the thinly sliced cabbage, grated carrot, grated beetroot and chopped onion. Just before ready to serve add mayonnaise and salt and pepper.

Enjoy!