The Torres Strait Regional Authority has released the at-sea guide for vessels in Torres Strait Protected Zone fisheries, to assist fishers understand the rules and regulations for catching and carrying species in the region. The book outlines the rules on allowable catch, size limits, equipment, boat size, and licence restrictions for each species. For information or a copy of the guidebook contact the TSRA Fisheries team, firstname.lastname@example.org or (07) 4069 0700.
Step 1 : Preheat oven to 220C. Line 2 baking trays with baking paper. Place the sweet potato on the prepared trays. Sprinkle with the rosemary and garlic. Spray well with oil spray. Bake for 40 mins or until golden and crisp. Step 2: Meanwhile, combine the breadcrumbs, parmesan and parsley in a shallow bowl. Place the flour and egg in separate shallow bowls. Dip the fish in the flour and toss to coat. Shake off any excess flour. Dip in the egg, then in the breadcrumb mixture and turn to coat. Lightly press the fish to secure and place on a plate. Step 3: Place enough oil in a large frying pan to cover the base. Heat over medium-high heat. Cook the fish, in batches, for 3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Step 4: Serve the fish and sweet potato chips with the salad, lemon wedges and bread.