The best fish for the job

John Susman, co-author of Australian Fish and Seafood Cookbook, recommends using seasonally available and locally sourced fish that has been handled with care. Take advantage of barramundi season in northern Australia, its firm flesh and mild flavour pair perfectly with the crisp beer batter – you can leave the skin on for added flavour. You could also substitute the fish for peeled prawns or chunky onion rings.