Pan fried bug tail, baby cos, macadamia, yuzu curd, finger lime, Kombu butter by Jacob Davey (0) Add to recipe list Cooking difficulty: Difficult Serves: 4 Preparation: 3-4 hours Cooking: 10mins Tips: Tips for serving seafood cold 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. Tips for shallow frying 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). Tips for seasoning 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. Tips for seafood batter A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood. Tips for Steaming Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.