Australian Gourmet Traveller – (02)February 2019 (1)

GOURMET TRAVELLER 153

RECIPE MATT GERMANCHIS. PHOTOGRAPHY ALICIA TAYLOR. STYLING GERALDINE MUÑOZ.

Recipe index

Fare exchange

1 kg starchy potatoes, such

as russet Burbank, cut into

1cm-thick chips

Cottonseed or vegetable

oil, for deep-frying

4 rock ling fillets (about

150gm each; see note)

AÏoli and lemon wedges,

to serve

PICKLED ONIONS

300 ml white wine vinegar

100 ml malt vinegar

100 gm brown sugar

4 allspice berries

4 whole cloves

4 dried bay leaves

6-8 pickling onions, peeled

BATTER

350 ml soda water

20 ml vodka (optional; see

note)

100 gm plain flour, plus extra,

seasoned, for dusting

100 gm rice flour

Fish and chips

SERVES 4 // PREP TIME 20 MINS

// COOK 35 MINS (PLUS COOLING, DRYING)

Pickled onions add bite here,

whether they’re homemade or

not. Gherkins or pickled Greek

peppers make a nice alternative.

Captain Moonlite,

100 Great Ocean Rd, Anglesea,

Vic, (03) 5263 2454

SOUPS, STARTERS,

SNACKS AND SIDES

A simple vinaigrette for

a salad●●●●.............................. 57

Anchovies,tomatoes

and bread●..................................89

Appleand pecan quinoa

granola●●●●............................. 39

Coconut,turmeric and

buckwheat granola●●●●....... 38

Coolcucumber soup●................. 109

Cornshards with sesame

salt●●●........................................113

Cornwith herb butter and

chipotle salt●●●........................ 94

Couscouswith roasted okra,

dates and preserved

lemon●●.......................................58

Eggplantparmigiana●●●.......... 120

Fig,watermelon and jamón

salad●●........................................90

Giant beans and celery●............ 104

Greeksalad●●●............................99

Greenbeans dressed in

breadcrumbs●●....................... 122

Heirloomtomato salad with

feta, pistachio pesto and

fried okra●................................... 110

Pasta with double tomato

sauce●●...................................... 118

Ten-minute spaghetti with olives,

capers and lemon●●................56

Tzatziki with fresh pita●●........... 102

MEAT AND POULTRY

Greek-style barbecued

spatchcock with lemon

and pepper●............................... 101

Pulledpork buns with

classic slaw●................................90

SEAFOOD

Calamari fried in its ink with

chilli aÏoli..........................................111

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Ditalini pasta with mussels

and beans.................................... 120

Fish and chips.................................153

Freshly shucked oysters with

tarragon dressing●●................ 110

Marinatedreef fish with

citrus and capers●●................. 101

Mussels,risoni and herbs●..........58

Oceantrout with watermelon,

jalapeño and lime●●.................59

Poached Murray cod

with dill●....................................... 112

Prawncurry●................................... 54

Stuffed baby cuttlefish,

Taranto style................................. 119

Stuffed mussels.............................. 122

Trout and daikon rice bowl●........ 54

Tuna with caponata●.....................55

Wholebarbecued fish with

chilli and peach salsa●●.......... 94

XO squid with warrigal

greens●●.....................................40

DESSERTS AND SWEETS

Glazed figs with salted caramel

ice-cream●●●............................60

Mango, coconut and lemongrass

popsicles●●●●..........................95

Strawberry

galaktoboureko●●.................. 104

Tropical fruit cup with coconut

cream and finger

lime jelly●●●.............................. 115

DRINKS

Greca punch●●●●.......................99

Pineapple-Assamagua

fresca●●●●................................89

1 For pickled onions, combine

vinegars, sugar, allspice, cloves

and bay with 300ml water in

a saucepan and bring to the

boil. Add onions, reduce heat

to medium, and simmer until

softened (10-12 minutes). Cool,

then refrigerate until required.

2 Add chips to a large saucepan

of salted boiling water, and cook

until edges break apart at a light

touch (5 minutes). Drain, cool

briefly, then lay out evenly on

paper towels and refrigerate

to dry (1-2 hours).

3 For batter, pour soda water

and vodka into a bowl, add

flours and mix gently by hand

(it’s okay for the batter to have

some lumps).

4 Heat oil in a deep saucepan

or a deep-fryer to 180°C. Coat

fish fillets in flour, shaking off

excess, then dip into batter,

coating the fish evenly. Deep-fry

fish, turning occasionally, until

crisp and golden, and centre

reaches 50°C on a thermometer

(6-8 minutes; be careful, hot

oil will spit). Remove fish with

a slotted spoon and keep

warm on a wire rack with

a tray underneath in a low

oven. Deep-fry chips in batches,

turningoccasionally, until golden

and crisp (7-9 minutes). Drain on

paper towels and season with

a good amount of salt. Serve fish

and chips with pickled onions,

aïoli and lemon wedges.

NoteIf rock ling isn’t available,

substitute another firm white fish,

such as pink ling or barramundi.

Adding vodka to the batter helps

it become extra crisp.●