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