1.Batter: Whisk the self raising flour, salt, beer and water together until smooth. (This can be also be done in a food processor; transfer the mixture to a large bowl for dipping.) Cover and stand for at least 30 minutes, or up to 2 hours.
2.Chips: Cut the potatoes into chips about 5mm thick. Put them in cold water for 5 minutes to remove the excess starch, then drain well and pat dry on a clean tea towel.
3.Half fill a deep fryer or large, deep saucepan with oil and heat to 195 degrees C. Blanch the chips in two batches in the hot oil for 4–5 minutes, or until very pale golden. Remove from the oil, drain well on paper towels and set aside.
4.Fish: Allow the temperature of the oil to drop to 175 degrees C. Coat the fish lightly in seasoned flour. Stir the batter vigorously and using tongs, dip two fillets of fish into it. Lift out the fillets and allow the excess batter to drip back into the bowl.
5.Carefully lower the fillets into the hot oil, submerging them with the tongs and cook, turning once, for 4–5 minutes, or until crisp and golden. Using a large wire skimmer or slotted spoon, lift the fillets out of the pan and drain on paper towels. Keep warm while dipping and frying the remaining fillets.
6.To Serve: Increase the oil temperature to 200 degrees C and fry the chips for 2–3 minutes more, or until crisp and golden. Drain well on paper towels and season with salt. Arrange the fish and chips on heated plates and garnish with the lemon wedges. Pass some full flavoured vinegar separately.
1.Slice potatoes to your desired chip thickness and place them into a bowl of cold water as you slice. Drain and rinse, then refill the bowl with water and add the salt.
2.Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
3.Heat oil in a deep-fryer to 185 C. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
1.Place the flour and the oats in separate flat plates. Whisk together the egg and milk in a bowl. Coat a fish fillet with flour and shake off excess. Dip in egg mixture and allow the excess to drip off then coat the fillet with oats. Repeat with the other fillets.
2.Warm oil in a large frying pan over medium-high heat.
3.Place fish one at a time in hot oil and fry about 2 and a half minutes. Turn fish over and fry another 2 and a half minutes more. Remove and drain on paper towel. Season to taste with salt and pepper.
4 chunky pieces of skinless white fish fillet, about 130 g each
2 teaspoons wholegrain mustard
3 roma tomatoes, quartered
1 large zucchini, thinly sliced diagonally
1 tablespoon extra virgin olive oil
1 kg potatoes, peeled and cut into chunks
1 teaspoon saffron threads
3 tablespoons low-fat milk
pepper to taste
Preparation:30min › Cook:25min › Extra time:5min › Ready in:1hour
1.Preheat the oven to 200ºC.
2.Finely grate the rind and squeeze the juice from 1 of the lemons. Mix the rind with the breadcrumbs, parsley and garlic, and season with pepper.
3.Place the fish fillets in a lightly oiled, large ovenproof dish. Spread the mustard evenly over the top of the fish, then sprinkle over the lemon juice. Arrange the tomatoes and zucchini around the fish. Cut the remaining lemon into 4 wedges and put these into the dish, too.
4.Spoon the breadcrumb mixture over the fish and press down lightly. Drizzle with the olive oil. Bake the fish for 25 minutes or until it flakes easily and the topping is crisp.
5.Meanwhile, to make the saffron mash, place the potatoes in a saucepan, cover with boiling water and add the saffron. Cook the potatoes for 15–20 minutes or until tender. Drain the potatoes and mash with the milk. Season with pepper. Serve the fish with the saffron mash, tomatoes and zucchini.
For a special occasion, bake the fish fillets in individual ovenproof dishes. Slice the tomatoes, and replace the zucchini with one red or yellow capsicum, seeded and chopped. Place a piece of fish in each dish and arrange the sliced tomatoes on top. Scatter over the capsicum and then the breadcrumb mixture, and bake for 20 minutes. Garnish with wedges of lemon.
• If you want to make an oaty topping, you can replace a third of the breadcrumbs with rolled oats. You can also replace the lemon rind with orange rind and add some snipped fresh chives to the breadcrumb topping.
1.Combine fish, 1/2 cup flour, oyster sauce, sweet chilli sauce, fish sauce, brown sugar, coriander, spring onions and egg in a food processor. Process until well combined. Place in a bowl and refrigerate for 30 minutes.
2.Shape mixture into patties and dust with flour.
3.Pour enough oil into a wok or frying pan to about 1cm depth. Heat over medium-high heat until hot.
4.Fry fish cakes for 8 minutes, turning once, or until golden brown.
3 tablespoons finely diced fresh coriander or parsley
1 spring onion, finely diced
50g desiccated coconut
1 large ripe mango
1/2 lime, zested and juiced
1/2 teaspoons red chilli paste
1 tablespoon finely diced fresh coriander or parsley
50g desiccated coconut
Preparation:14min › Cook:34min › Ready in:48min
1.Fish Cakes: Puree the fish in the food processor. Add the egg, salt, lime zest, lime juice and red chilli paste then pulse. Add the fresh coriander, spring onion and 2 tablespoons of coconut, then mix again.
2.Scatter the remaining coconut on a plate. Divide the fish mixture into 18 portions, shape them into rounds and flatten them a little. Coat with the coconut.
3.Preheat the Airfryer to 180 degrees C.
4.Place 9 fish cakes into the basket and slide the basket into the Airfryer. Set the timer for 7 minutes and fry the fish cakes until the timer rings and they are golden brown. Fry the remaining fish cakes in the same way.
5.Mango Salsa: Peel and finely dice the mango. Mix with the red chilli paste, coriander, lime juice and lime zest to make a salsa. Serve the fish cakes with the salsa on the side.
2 1/2 cm piece fresh ginger, peeled and finely chopped
1 tablespoon light brown sugar
1 tablespoon cornflour, mixed with 1 1/2 tablespoons water
1 1/2 tablespoons vegetable oil
2 carrots, peeled and thinly sliced
2 red capsicums, seeded and thinly sliced
20 snow peas, halved
fresh coriander leaves to garnish (optional)
Preparation:20min › Cook:15min › Ready in:35min
1.Brush both sides of the tuna steaks with the olive oil, then sprinkle them with a little freshly ground black pepper. Put the steaks on a plate and set aside while you prepare the sauce and vegetables.
2.To make the sweet and sour sauce, pour the vegetable stock, orange juice, red wine vinegar, sherry and soy sauce into a small saucepan, then add the tomato paste, garlic, ginger and sugar and stir to mix everything together. Slowly bring the liquid to the boil, stirring often until the sugar has dissolved, then reduce to a simmer and cook for a further 2–3 minutes.
3.Stir the cornflour paste into the hot sauce and keep stirring continuously over a low heat until the sauce has thickened and become clear. Remove the pan from the heat and set it aside until needed.
4.Heat a cast-iron chargrill pan or non-stick frying pan over a moderately high heat. Add the tuna steaks and cook for 2–3 minutes on each side until just tender. (Alternatively, cook the steaks under a preheated, moderately hot grill for the same amount of time.)
5.Meanwhile, heat the vegetable oil in a wok or large frying pan over a moderate heat. Add the carrots and stir-fry for about 30 seconds, then add the capsicums. Cook for 1 minute, then toss in the snow peas. Continue stir-frying for 1–2 minutes, or until all the vegetables are cooked but still slightly crunchy.
6.Pour in the sweet and sour sauce, bring the liquid to the boil and toss everything together until the vegetables are coated in the sauce.
7.Use a fork to flake the tuna into large, bite-sized pieces. Add the tuna pieces to the wok and toss all the ingredients together thoroughly. Serve while hot. If you like, garnish with some fresh coriander leaves.
1.Fill a large pot with salted water, place the zucchini into the pot and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half the long way and allow to cool. Scoop out the flesh from the zucchini halves, leaving a 1cm shell. Set aside the scooped out flesh in a bowl.
2.Preheat oven to 180 degrees C. Lightly grease a baking dish.
3.Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
4.Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Preparation:10min › Cook:10min › Extra time:30min marinating › Ready in:50min
1.In a large bowl combine orange juice, olive oil, oregano, parsley, salt and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
2.Preheat barbecue for medium-high heat.
3.Remove tuna from the marinade and shake off excess. Place tuna onto preheated barbecue and cook to desired doneness, about 5-10 minutes.