METHOD

Port Douglas & Mossman Gazette - - SPORT -

WITH plenty of rain, fishos are drop­ping a line in dirty wa­ter more of­ten than not. “When it comes to dirty wa­ter you go op­po­site,” said Andy Jen­nings at Brans­fords. “Peo­ple think they want white lures, which in fact you don’t. You want darker or black lures. It’s all to do with the si­hou­ette.” So, the darker the lure the bet­ter. Think about dark soft bod­ies, black jelly prawns, all the dark soft plas­tics. Or the black and dark hard plas­tics. Same with pop­pers – go dark.

1. To make the minted pea mayo, cook the peas in a saucepan of salted boil­ing wa­ter for 2 min­utes. Drain and re­fresh un­der cold run­ning wa­ter. Process the peas, mint, gar­lic and half the may­on­naise in a small food pro­ces­sor un­til com­bined. Trans­fer to a bowl. Stir through re­main­ing may­on­naise un­til well com­bined. Cover. Store in the fridge. 2. Cook the pota­toes in a saucepan of boil­ing wa­ter for 15 min­utes or un­til tender. Set aside to cool slightly. Cut into 1cm-thick slices. 3. Cut fish into 4 x 12cm pieces. Whisk to­gether 225g (1½ cups) of the flour and the bak­ing pow­der in a large bowl. Make a well in the cen­tre. Grad­u­ally pour in the beer, whisk­ing con­stantly, un­til a smooth bat­ter forms. Pour enough oil to come one-third of the way up the side of a wok or large saucepan. Heat over high heat un­til a cook’s ther­mome­ter reaches 180°C. Dip the fish in the bat­ter and cook, in three batches, for 3 min­utes or un­til golden. Lightly dip the potato slices in the re­main­ing bat­ter and cook for 2 min­utes or un­til golden. Sea­son fish and scal­lops with sea salt and serve with minted pea may­on­naise and lemon wedges.Prepa­ra­tion: 55 min­utes Serves: 4

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.