Port Douglas & Mossman Gazette - - SPORT -

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, fish­ 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.

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