Half kilo fish minced/ mouli’eed or otherwise mashed
1 stalk lemongrass finely chopped
2 birdseye chillies finely chopped
Handful of coriander roughly chopped
1 egg
1 cup mashed potato
1 cup breadcrumbs
Thai Fish sauce
Half teaspoon curry powder or paste equivalent

Mix together shape into fritters, pat into more breadcrumbs, shallow fry in quality oil

good with sweet chilli dipping sauce

BEER BATTER: Yield 450ml aprox.

Beer: 1 bottle(300ml so take a sip off the top)
Flour: 200g
Egg: 1
Salt: 1/4 tsp
Pepper: to taste(means to your liking)

Method:
1. Throw flour, salt and pepper in a bowl.
2. Make a well in center and pour in the beer.
3. Gradualy whisk in from sides to make a smooth batter.
4. Mix in the beaten egg.
5. Rest for 1hr befor useing.

TEMPURA BATTER: Yield 400ml aprox.

Flour: 45g
Cornflour: 95g
Salt: 1/4 tsp
Pepper: to taste
Ice-cold water: 180ml

Method:
1. Sieve dry ingrediants into a bowl.
2. Make a well in center and add the water.
3. Mix into a smooth batter and use while cold.

EGG BATTER: Yield 500ml aprox

Flour: 200g
Salt: 1/4 tsp
Egg: 1
Water: 250ml
Oil: 30ml

Method:
1. Throw flour, salt and pepper in a bowl.
2. Make a well in center.
3. Beat the egg and water togeather and pour into the well.
4. Gradualy whisk in from sides to make a smooth batter.
5. Stir in the oil.
6. Rest for 30min befor useing.

with all batters, lightly coat the fish in seasoned flour(flour+salt+pepper) befor dipping in the batter.

best way to cook with batter is to deep fry, to do this drop battered fish into heated oil aprox 160-180C.
if you get bored with the same old batter, try adding a bit of flavour to the mix, lemon pepper, herbs or spices.

kingfish steaks: 4x 200g
salt: 1/2 tsp
lemon juice: 20ml
fresh chilli: 1
garlic: 1clove
onion, small: 1
fresh ginger, grated: 2cm
coconut milk: 400ml
turmeric: 1/4 tsp
lemongrass stalk,bruised: 1

Method:
1. sprinkel fish with salt and lemon juice and set aside.
2. blend chilli, garlic, onioin and ginger into a fine paste.
3. mix paste, coconut milk, tumreric and lemongrass in a pot and simmer gently for 30mins untill thickened.
4. add fish steaks and continue to cook for aprox 10mins untill fish is just cooked threw. removed lemon grass stalk.
5. if you need to ajust seasoning and consistency befor serving.

as with all recipes this is a basis, add/remove any thing you like to suite your own pallet.

smoked fish*, flaked: 400g
potatoes, mashed: 450g
corriander, chopped: 1 tsp
parsley, chooped: 1 tsp
red onion, fine dice: 50g
dijon mustard: 1 tsp
salt and pepper: to taste
flour: 100g
eggs, beaten: 2
bread crumbs or oatmeal:250g

Method:
1. mix fish, potato, herbs, onion, mustard and season them together.
2. shape into 8 cakes and pane** with flour, egg and bread crumbs or oatmeal.
3. pan-fry on both sides in hot oil and butter until golden brown.

* you can use just about any type of smoked fish you like, kahawai, snapper, kingfish..
** pane is the method used to crumb fish, first lightly coat fish is seasoned flour, dip in beaten eggs, coat in bread crumbs, for thicker crumbing repeat egg and crumbs.

this recipe is also good to get rid of your Red Cod (just quickly fry off your fillets and flake it up). Additionally you can add more fish and less potato to make them into patties and make Fish Burgers.