Seafood and eat it

If you can’t make it to Fish Butch­ery, you can still be­come more adept at cook­ing fish. Try Josh Ni­land’s tips:

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King George whit­ing is at its best in the warmer months. This premium fish can have a fairly hefty pri­ce­point but if you crumb it then pan-fry it in but­ter un­til it’s golden, you’ll have one of the most amaz­ing food ex­pe­ri­ences pos­si­ble.

Flat­head is a great Aus­tralian fish. It’s sus­tain­able and brings in­stant nostal­gia – we all grew up eat­ing it. It’s also good for bat­ter­ing and crumb­ing, which is hard to stuff up be­cause the crumb keeps mois­ture in. If you get a good golden outer colour, it’ll be cooked well in­side.

Look out for mir­ror dory – it’s a great al­ter­na­tive to John Dory but the flavour and tex­ture are bet­ter be­cause there’s more fat on it. It’s re­ally great pan-fried be­cause the skin gets su­per-crisp. It’s also beau­ti­ful bar­be­cued over char­coal.

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