“The Boy’s” Mussel
Fritters
Small Onion Clove of
Garlic 1/2 Red Chili Ground Cumin
Sweet Smoked Paprika
Salt & Pepper Parsley 3 eggs
1/2 tsp Baking
powder 1/2 cup Flour 10 mussels
Steam mussels until open. Cool and cut into smaller pieces. Beat eggs, add a handful of chopped parsley and spices to
taste. Stir in finely chopped onion, garlic and chili. Add flour and baking
powder, mix lightly together. Batter should be the consistency of golden syrup.
Add more flour or a splash of beer to achieve this. Shallow fry in oil till
browned and cooked through.
“Beths Best” Crumbed
Fish
Crunchy Crumb Mix
4 Fillets 1 Egg 2 cups Fresh Breadcrumbs
2 cups Crushed
Chicken Flavored Potato Chips
Cheese Crumb Mix
4 Fillets 1 Egg 2 cups Fresh Breadcrumbs
2-4 tbsp Coarsely
Grated Parmesan Cheese
2 tbsp Chopped Parsley
Beat egg, dip fish. Coat with remaining crumb ingredients.
Shallow fry in oil until golden brown. Serve with fresh cut lemon wedges, aioli
and a green salad.
Haggie’s Mussels
Mussels - Fresh In Shells
1/4 Cup Onion 2-4 Cloves Garlic
1 Cup White Wine 1
Red Chili - Optional 100gm Butter
1 1/2 tbsp Thai Green Curry Paste Rustic Bread
Parsley or Coriander
1 Can Coconut Milk
Finely chop onion and garlic. Add to large pot with wine and
butter. Bring to boil and simmer for approx 10 minutes, stir in curry paste and
chopped chili. Add mussels, put lid on and steam till open. Pour in coconut
milk and shake to combine. Heat through. Serve in large bowl, sprinkled with
parsley or coriander. Slice fresh rustic bread for dipping and mopping up
juices.
Dave’s Snapper n
Vogel Sliders
2 slices Vogels Per Person
Snapper Fillets Rice Flour Oil
Rocket Leaves Tomato
Chili Chutney Avocado
Cut fish into small bites. Dust fish in rice flour and
shallow fry in oil. Toast bread, cut off the crusts and cut in half. Spread
generously with avocado, then a swipe of tomato chili chutney. Place rocket
leaves on top and lightly press into avocado. Add squeeze of aioli. Top with snapper bites. Serve immediately!!