SETFIA is encouraging all Australians to enjoy locally sourced, fresh, sustainable seafood this festive season. So, to provide inspiration for your holiday menus we asked Tony Guarnaccia, a fisherman and SETFIA member, to share his favourite seafood recipe with us.
Tony’s pink ling with a kick
- 2 medium sized fillets of fresh Australian pink ling, skinned
- 1tsp dry oregano
- 1tsp dry basil
- ½ tsp of curry powder
- 100g dry fish batter mix (such as Kook-A-Krumb golden fish batter)
- 100g plain flour
- A pinch of salt
- Good quality olive oil for frying
1.Combine all the dry ingredients in a freezer bag and mix.
2. Cut the pink ling fillets into 8cm long pieces. Cut the thicker fillets into thinner layers trying to create equally sized pieces to ensure that they cook evenly.
3. Add the pink ling pieces to the bag with the dry ingredients and shake vigorously to ensure each piece is coated with the dusting mixture evenly.
4. Meanwhile, add a layer of good quality olive oil and a little butter to a frying pan and put on a medium heat.
5. Once the pan is hot add the pink ling fillets, shaking off any excess dusting mixture as you go.
6. Fry the pink ling fillets on both sides until they are golden brown in colour.
7. Plate up and enjoy!