It was the last day today that we could possibly fish here, so Russ decided he was going out after lunch “no matter what”. He was ready to go when I finally gave in and went along-I’d reckoned it was too windy to fish. We leave here Sunday so it’ll be a week or so before we fish again in Denham (Shark Bay) so I really didn’t want to miss out.
We spent two hours out on the reef and yes, it was a bit windy but not as bad as we’ve been out in before. The funny thing was, in two hours, I caught the only fish we ended up bringing home! We didn’t sight so much as a baby Spangled Emperor, but I caught 4 big Charlie Court Cod. I reckon CCC is a much underrated fish. It’s sweet and mosit with lovely tender flakes-much better than a lot of bigger fish out there.
Tonight we battered and deep fried our fish-we normally use panko crumbs and shallow fry. What a treat, it really was so different and delicious. We don’t fry mainly because we need to do it inside to get the heat up, and because it uses so much oi it seems a waste, but once in a while it’s worth all that.
- 3/4 cup self raising flour
- 1/4 cup cornflour
- 1/2 teaspoon salt
- big pinch turmeric
- fish fillets
- cornflour (extra for dusting fish)
- oil (enough to fill a deep pan by a few inches)
- lemon wedges to serve
- Whisk together the flours, salt and turmeric with enough cold water to form a batter that pours. Set aside for an hour or so.
- Heat the oil to about 190c or until it’s shimmering and hot. You can dip a wooden spoon’s end in it and it’ll sizzle)
- Dust the fish in the extra corn flour knocking off the excess. Dip in the batter and let a bit of the excess of that run off too.
- Fry in the oil a few minutes until crisp and golden, turning if necessary. Drain on kitchen paper and serve with lemon wedges.