Many ways to cook fish - Fishing S.A | Fishing in South Australia

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Here you will find some great seafood recipes that you you can cook using fresh fish that you have caught in S.A

Fish & Chips


2 cups self raising flour

pinch of salt

1/2 cup beer

1 cup cold water


5 medium potatoes, peeled and washed

vegetable oil, for deep-frying


4 large or 6 small fillets of flathead, bream or other white fish

2 tablespoons flour, seasoned with salt and pepper

To Serve

salt and lemon wedges, to garnish


Preparation:40min › Cook:35min › Ready in:1hour15min

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.


Homemade Potato Chips


Serves: 4

4 medium potatoes, peeled and sliced paper-thin

3 tablespoons salt

1 litre oil for deep frying


Preparation:40min › Cook:15min › Ready in:55min

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.


Beer batter deep fried snapper


Serves: 4

4 portions snapper - filleted and boned

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

230ml beer

oil for deep frying


Preparation:30min › Cook:5min › Ready in:35min

1.Mix all ingredients in a bowl stirring until a smooth batter is formed

2.Heat oil in heavy based fry fan until very hot.

3.Coat fish in flour first then in the batter. Add to the hot oil - taking care as this is very dangerous - fry for 2 minutes until the batter is crispy and brown all over, then remove fish to drain.

4.Cook only 1 or two pieces at a time


Fried crumbed fish


Serves: 4

vegetable oil for frying

1 egg, beaten

500g snapper fillets

60g (½ cup) dried breadcrumbs


Preparation:5min › Cook:10min › Ready in:15min

1.In a large heavy frying pan, heat oil to 190 C.

2.Dip fillets into beaten egg and coat in breadcrumbs.

3.Gently slide fish into hot oil and fry until golden brown. Drain briefly on paper towels Serve hot with chips and salad.


Beer Battered Fish and Chips


Serves: 2

1 cup (125g) plain flour

300ml beer

vegetable oil, for frying

4 potatoes , peeled and cut into chips or wedges

2 skinless boneless fish fillets cut into large pieces

1 lemon

For the tartare sauce

1/2 cup mayonnaise

2 tablespoons sour cream

2 gherkins finely chopped

1 tablespoon capers, rinsed and finely chopped

1 tablespoon dill, finely chopped

salt and pepper


Preparation:10min › Cook:10min › Ready in:20min

1.To make the tartare sauce, in a small bowl combine all ingredients - mayonnaise, sour cream, gherkins, capers, dill; season to taste.

2.To make the batter, sift flour in large bowl. Make a well in centre of flour. Gradually whisk in beer until batter is smooth or use a hand blender if preferred. Set aside.

3.Dust each piece of fish and potato in plain flour and dip into batter mixture and deep fry in small batches for 5-10 mins.

4.Remove drain on paper towel on large plate serve with lemon wedges and tartare sauce.


Crispy Oat Crumbed Fish


Serves: 2

vegetable oil for frying

2 tablespoons plain flour for coating

2 cups (150g) instant rolled oats

1 egg, whisked

1/3 cup (75ml) milk

4 fish fillets

salt and freshly ground black pepper, to taste


Preparation:5min › Cook:15min › Ready in:20min

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.


Cajun Crumbed Snapper Fillets


Serves: 4

1 1/2 cups dry breadcrumbs

1 1/2 teaspoons Cajun seasoning

1/4 teaspoon salt to taste

2 eggs

250g buttermilk

750g red snapper fillets, bones removed

1 cup (125g) flour

1/4 cup (60ml) vegetable oil as needed


Preparation:14min › Cook:6min › Ready in:20min

1.Toss together breadcrumbs, Cajun seasoning and salt in a bowl.

2.In a separate bowl beat the eggs with the buttermilk.

3.Toss the fish with the flour, shake off the excess then dip into the egg. Shake off excess egg then press into breadcrumb mixture. Set aside.

4.Heat about 3mm of oil in a heavy bottomed frypan over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.


Italian Crumbed Topped Fish


Serves: 4

1/4 cup fine dry breadcrumbs

2 tablespoons grated Parmesan cheese

1 tablespoon cornmeal flour

1 teaspoon olive oil

1/2 teaspoon Italian mixed herbs

1 pinch garlic powder

1 pinch ground black pepper

4 (90g) boneless white fish fillets

1 egg white, lightly whisked


Preparation:15min › Cook:10min › Ready in:25min

1.Preheat oven to 230 degrees C.

2.In a small shallow bowl stir together the breadcrumbs, cheese, cornmeal flour, oil, Italian mixed herbs, garlic powder and pepper; set aside.

3.Coat a baking tray with cooking spray. Place the fish on the tray folding under any thin edges of the fillets.

4.Brush with the egg white then spoon the crumb mixture evenly on top.

5.Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.


Crumbed fish with parsley and lemon


Serves: 4

2 lemons

2/3 cup fresh wholemeal breadcrumbs

3 tablespoons chopped parsley

2 garlic cloves, crushed

pepper to taste

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.


Crumbed balsamic fish


Serves: 6

2 cups olive oil for frying

1 red onion, sliced and separated into rings

½ cup (125ml) balsamic vinegar

2 cups plain dry bread crumbs

1 cup plain flour

salt and pepper to taste

6 (200g each approx) fish fillets


Preparation:12min › Cook:15min › Ready in:27min

1.Heat about ½-1 cm of oil in a large heavy frypan over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.

2.Combine the bread crumbs, flour and salt and pepper. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.

3.Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top to serve.


Sweet Chilli Fish Cakes


Serves: 8

450g boneless fish fillets, cubed

1/2 cup plain flour

2 tablespoons oyster sauce

2 tablespoons sweet chilli sauce

1 teaspoon fish sauce

1 teaspoon brown sugar

1/4 cup chopped coriander

4 spring onions, sliced

1 egg

extra flour for dusting

1/2-1 cup oil for frying


Preparation:45min › Cook:15min › Ready in:1hour

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.


Thai Fish Cakes with Mango Salsa


Makes: 18 fishcakes

Fish Cakes

750g white fish fillets

1 egg

1 teaspoon salt

1/2 lime, zested and juiced

1 1/2 teaspoons red chilli paste

3 tablespoons finely diced fresh coriander or parsley

1 spring onion, finely diced

50g desiccated coconut

Mango Salsa

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.


Easy Fish Cakes


Serves: 4

2 large potatoes, peeled and halved

500g trevally fillets, cubed (or any fish)

1 tablespoon butter

1 tablespoon grated onion

1 tablespoon chopped fresh parsley

1 egg

3 tablespoons oil for frying

Preparation:15min › Cook:30min › Ready in:45min

1.Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.

2.Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.

3.Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Shape the mixture into patties.

4.Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Leftover or Tinned Fish

If you are using already cooked fish in this recipe you can add it to the potatoes after the potatoes have cooked.


Quick Sweet and Sour Fish


Serves: 6

500g fish fillet, cut into bite size pieces

1 egg white, whisked

3/4 cup (100g) cornflour

1 pinch salt and pepper, to taste

1 pinch caster sugar, to taste

oil, for deep frying

1/4 cup (60ml) tomato sauce

2 teaspoons vinegar

3/4 cup (175ml) water

2 cloves garlic, diced

1 large onion, cut into 8 segments

1 green capsicum, cut into strips

2 stalks coriander leaves, cut into 3cm lengths


Preparation:15min › Cook:20min › Extra time:20min marinating › Ready in:55min

1.In a bowl season the fish fillet with the whisked egg white, half of the cornflour, salt, pepper and sugar. Mix well and let the fish marinate for 20 minutes.

2.In another bowl whisk the tomato sauce, vinegar, water, 2 teaspoons cornflour, sugar and salt together.

3.Heat oil for deep frying in a wok until hot.

4.Lightly coat the seasoned fish fillets with the leftover cornflour and deep fry until golden brown and crispy. Drain on paper towel. Arrange on serving plate.

5.Heat a little oil in a wok then saute the garlic. Add onions and green capsicum then stir fry for a few minutes.

6.Pour in the tomato sauce mixture. While stirring constantly, cook until the sauce thickens and check seasoning.

7.Pour sauce over fish, garnish with coriander leaves and serve.


Sweet and Sour Tuna Steaks with Vegetables


Serves: 4

2 tuna steaks, each about 180g

2 teaspoons olive oil

freshly ground black pepper

Sweet and sour vegetables

100ml vegetable stock

1/4 cup orange juice

2 tablespoons red wine vinegar

2 tablespoons dry sherry

1 tablespoon soy sauce

1 tablespoon tomato paste

1 garlic clove, finely chopped

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.


Pan Fried Fish in a Sweet and Sour


Serves: 4

1 (500g) whole freshwater fish, such as catfish, cleaned and patted dry

1 teaspoon salt

1/2 teaspoon Shaoxing wine

1 pinch ground white pepper

1 teaspoon finely diced ginger

1 teaspoon cornflour

4 tablespoons vegetable oil, divided

2 teaspoons sugar

2 tablespoons tomato puree

1 teaspoon Chinese black vinegar

1/2 teaspoon finely diced spring onion

1/2 teaspoon sesame oil

1 pinch salt, to taste

4 tablespoons water

1/2 teaspoon cornflour mixed with 2 teaspoons water or as needed


Preparation:20min › Cook:20min › Extra time:15min cooling › Ready in:55min

1.Fillet the fish and slice the fillets into thick slices. Marinate with salt, Shaoxing wine, pepper and ginger for at least 15 minutes. Lightly coat the fish in cornflour.

2.Heat 3 tablespoons oil in a frying pan over high heat until hot. Pan fry the fish until golden. Set aside.

3.Wipe the pan clean. Add oil and heat until hot. Stir in the sugar, tomato puree, black vinegar, spring onion, sesame oil, salt and water. Stir and bring to the boil.

4.Add a little bit of cornflour slurry to thicken the sauce.

5.Add the fish and gently stir to coat the fish with the sauce. Serve


Zucchini Stuffed with Tuna


Serves: 6

3 zucchini, ends trimmed

2 (185g) tins tuna, drained and flaked

1/4 onion, grated

1 tomato, finely chopped

1 cup dry bread crumbs

1 egg, beaten

salt and ground black pepper to taste

1 tablespoon olive oil


Preparation:25min › Cook:25min › Ready in:50min

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.


Balsamic Glazed Salmon


Serves: 5

1.25kg salmon fillets

1 cup (250ml) orange juice

2 teaspoons balsamic vinegar

1 teaspoon finely chopped fresh ginger

salt and freshly ground black pepper to taste


Preparation:20min › Cook:30min › Ready in:50min

1.Preheat oven to 200 degrees C.

2.Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about half. Remove from heat, and allow to cool.

3.Stir balsamic vinegar and ginger into orange juice.

4.Line a medium baking dish with baking paper. Place salmon fillet on the paper, skin side down. Season with salt and pepper. Cover with half the orange juice mixture.

5.Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining glaze, and continue baking 10 to 15 minutes, until easily flaked with a fork.


Tuna Salad with Oranges and Cashews


Serves: 1

1 (185g) tin tuna in water, drained

1 orange - peeled, sectioned and cut into pieces

1 1/2 tablespoons mayonnaise

2 tablespoons cashew halves

1 teaspoon ground ginger

1 teaspoon lemon juice

salt and freshly ground black pepper to taste

handful fresh spinach


Preparation:10min › Ready in:10min

1.In a medium bowl combine the tuna, orange pieces, mayonnaise, cashews, ginger, lemon juice, salt and pepper. Mix well. Serve over a bed of spinach or lettuce leaves.


Barbecued Orange Tuna


Serves: 2

1/2 cup (125ml) orange juice

1/2 cup (125ml) olive oil

1 teaspoon oregano, dried

1 teaspoon finely chopped fresh parsley

salt and ground black pepper to taste

2 (185g) fresh tuna steaks


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.

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