Charterfishing.com.au

charterfishing.com.au

Favourite Recipes

Deep Fried Squid ~ Sonia & James

Cleaning	Preparation	Cooking
Remove heads, flaps and innards. Slice the tube open from top to bottom so that you are left with one flat triangular piece. Rinse under cold running water.	Using a meat mallet, tap out both sides of the squid triangles until they are mushy and thin. Slice the triangles in half, then into 1.5cm wide strips. Coat with seasoned flour. We use a plastic bag to do this and like lemon pepper seasoning best.	Deep fry the squid pieces until light golden in colour - about 30 seconds to 1 minute. Serve with lemon wedges and salad.

Crispy Whiting ~ Ashley
- take as many Whiting fillets as needed
- moisten slightly and place in a plastic bag with 1/4 a cup of plain flower per 6 fillets
- add seasoning to taste (salt, pepper, lemon pepper, paprika etc)
- close bag and shake well
- let sit for 5 to 10 min
- shallow fry in hot oil for 1 - 2 minutes per side or until golden
- drizzle with lemon juice and serve with chips
Whiting Burger ~ Ashley
- Take one whiting fillet per burger
- fry the same as for crispy whiting, or try frying in olive oil is nice (watch the spatter)
- also fry 1 pineapple ring per burger
- butter a fresh crusty bread roll with tartare sauce
- start building your burger using your choice of salad
  (eg lettuce, beetroot, cucumber, pineapple, shredded carrot, cheese or anything else that takes your fancy)
- lay your whiting fillet on the salad
- drizzle with lemon juice or try some sweet chilly sauce
- top with your bread roll and serve with chips
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