Largemouth Nannygai with smoked almond, carrot reduction, pickled raisin & carrot salad
Recipe courtesy of Richard Ousby from FRDC's TV series Seafood Escape with Andrew Ettinghausen
Cooking difficulty: Medium
Preparation: 30 mins
Cooking: 10 mins
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.