Cooking fish with Paul Worsteling

For me, sitting down with the family to enjoy a feed of fish after a successful day on the water is an 11 out of 10. Never forget, fish are just hungry creatures waiting to feed, so make sure you look after their needs. In doing so, they can surely look after yours in return at the dinner table.

Whatever you like to chew, paying attention to the details will add finesse to your 'Fry-days'.

FRYING FISH
When pan frying fish fillets or calamari, do small amounts at a time, not all at once. Frying this way will prevent the oil temperature from decreasing and letting oil leach into the fish. This will give a crispier texture and much better results.

If deep frying, not all oils are suitable so choose the right one. Deep fry fish in oils like rice bran and canola, as these oils can handle high heats and not break down. Unrefined oils break down in lower heats and aren’t suitable for frying fish.

Invest in an oil thermometer for a foolproof result. Making sure your oil is up to temperature before throwing in your fish is essential for the brown crunchy finish you are after.

Bottom line: 180C (360F) is a good number to remember when deep-frying most fish.

SMOKING FISH
As a fish eater, do yourself a favour and invest in a smoker. Smoking fish gives sensational results. The effects are truly amazing and will make some of the more average-tasting fish simply delicious. Rainbow trout, eels, Australian salmon and even slimy mackerel all come out tasting sensational.

BBQ
When cooking whole fish on the BBQ don’t use aluminum foil. Place fish uncovered, in a standing position in a cooking rack. Baste your fish and close lid for all round heat and smoke-infused flavours.

So, remember, whatever your cooking style, a few minor changes to old habits will bring great rewards with fuller flavoured fish.

CRUNCHY CRUST
Oh! Try this also when you get the chance: Salt and Vinegar chips make the best crumbs for cooking fish fillets. 1. Just crunch them up, 2. Flour your fillets. 3. Place floured fillets in your egg wash, fully covering both sides. 4. Coat your fish in the crunched chips. 5. Shallow fry. 6. Yum!

Yours in fishing,
Paul Worsteling