The fishing has really slowed up. We tried our secret spot, then a number of others, and only caught a bream and an estuary cod for 5 hours of fishing. We caught plenty of undersized stuff and three more species to bring that total to 25 caught here, and it was lovely on the water, so it was still a good day.
We’re having mangrove jack, chips and salad for our dinner tonight.
- 400g fish fillet (we had mangrove jack)
- 2 tablespoons seasoned flour (Russ used sumac, salt and pepper last night)
- 1 egg, lightly beaten with a dash of milk (or water)
- Panko crumbs as needed
- ¼ cup vegetable oil (we used rice bran oil)
- Place the seasoned flour in a plastic bag, shake to coat the fish.
- Dip in the egg wash, allowing excess egg to drain off.
- Coat in panko crumbs, pressing gently (or they’ll end up like any old cheap breadcrumb!)
- Heat the oil over a medium high heat, add the fillets to the pan and cook a couple of minutes each side until golden brown. Cooking time depends on the thickness of your fillets of course, but you don’t want them overcooked so be careful!