Don’t we all grow out of our child hood likes and dislikes?
Remembering my childhood days, I absolutely recoiled at the sight of fish & the smell of it bought upon me bouts of nausea. Being a girl born and raised in the coastal fringes of the eastern state of India lovingly adorned by the mighty Indian Ocean, it was hard for my family & friends to understand and accept my strong dislike for seafood.
Both mum and my brother would be savouring fish fry and delectable curries that my mum often cooked with the freshly caught river fish while I would be pleading them to spray the room with air freshener to waft off the fishy smell. I dare not to mention my plight when anchovies are served. My mum would reluctantly cook another dish just for me while simmering the curry on the side of the cooking stove.
That saga ended after I got married and started living in Tokyo. You can imagine my condition and my haunt for recipes in restaurants without seafood in a nation that is crazy for seafood. Such is their obsession with the seafood that even in vegetarian dishes it was natural for them to add a little fish sauce.
That was the last straw that broke the camel’s back and some where I had to reconcile & convince myself that it would be okay once I give it try. My husband coaxed me to mutter the courage and gulp it with a hint of spice of wasabi.
As a starting point I tried the golden tempuras which are deep fried crispy fish and nothing more to it. They are sometimes served on their own or to a nice cold plate of Soba – Buck wheat noodles. Slowly I started savouring smoked salmon with hint of wasabi and I reckon you heard it correct … Smoked salmon!!!!
Coming back from all those years of being known as the legendary fish hater from the coast I can literally claim myself now as a fish lover and my kids to enjoy the abundance of sea food in Australia.
Here is a recipe of crispy light battered fish surely to impress the fish lovers. The beer renders an amazing lightness to the batter and is worth trying if you love beer and fish..Well the Aussies do like their favourite tipple and what better way than to douse the beer battered fish and chips with another shout of stubbies. The Aussies do take great pride in their adapted recipe from their cousins on the other hemisphere.
This is a humble post to an great Aussie classic.
- 2 and ½ cups Self raising flour
- 300ml cold beer ( lager or pale ale)
- 500g white boneless fish
- 1 tsp Grated ginger
- 1 tsp Garlic mince
- lemon juice
- 1 tsp Chili powder (optional)
- salt and pepper to season
- Vegetable oil to deep fry
- Marinate fish with lemon juice ,ginger, garlic, chili powder and season it with salt and pepper. Set aside for 10 to 15 minutes.
- Place 2 cups of flour in a large bowl. Gradually whisk in the beer to form a batter.
- Add enough oil to a large deep saucepan for frying.Heat over a medium heat.
- Lightly coat the fish in the remaining flour, shaking off excess. Working in batches, dip fish in batter and then add it to the oil.
- Cook, turning for 4 to 5 minutes or until golden brown and cooked through.
- Remove using a slotted spoon and place on a paper towel to soak excess oil.
- Serve warm with lemon wedges, tartare sauce and seasons potato wedges or sweet potato wedges.