Whitebait Fritters


Ingredients
200g White Bait
2 Eggs
1 tbs Flour
Salt and pepper
Butter for frying
2 tbsp finely chopped parsley - optional

Method
Lightly whisk the eggs with a fork and add in the flour, mixing to combine. Pour the white bait into the mix and stir gently until it is evenly distributed.
Add parsley, if using.
Place a frying pan or skillet over a medium heat and melt a knob of butter. When the butter is sizzling, spoon dessertspoonfuls of the fritter mixture onto the pan and fry, turning when brown.
Season fritters with salt and pepper, and serve with a lemon wedge. 


Tequila and Lime Queen Scallop Ceviche with Crushed Avocado
Makes 12

Ingredients
50 ml tequila
150 ml lime juice
1/2  long red chilli
1 tablespoon coriander, chopped
1 tablespoon red onion
12 Queen Scallops
Salt and pepper
1/2 Avocado, crushed with a fork
Squeeze of lime juice (not too much want the avocado to be creamy, not sharp)
Salt and pepper

Method
Remove the scallops from their shells, wash shells for serving.
Dice the scallops, add remaining ingredients, marinade for 15 minutes.
Spoon onto shells
Top with the avocado, and a coriander leaf.


Corn and Prawn Fritters
Makes 24 - 30

Ingredients
400gm tin whole corn kernels 1/2 tin creamed corns
250gm green prawn meat, diced
1 1/2 cups self raising flour
2 eggs separated
2 spring onions
1/2 cup parsley, chopped
Milk to mix (aprox 1/2 cup)
Salt and pepper
Oil for cooking

Method
In a clean bowl beat the egg white until stiff.
In another bowl, mix remaining ingredients. Fold in egg whites.
Drop spoonfuls into an oiled pan, cook over medium heat until bubbles form and pop, turn over, and cook until golden.

Serving Suggestions
Top each fritter with tomato chutney and sprig of parsley
Replace the parsley in recipe with coriander, serve topped with a Thai mango salsa.
Replace parsley with coriander and add 1 teaspoon of mild curry powder, serve with a bowl of Indian mango chutney. 


Bouillabaisse
Serves 4

Ingredients
4 Tbs Lupi Extra Virgin Olive Oil
3 large cloves Garlic
1/2 cup chopped Italian Parsley
1/2 cup whole Italian parsley
Large pinch of saffron
Salt and Pepper
250ml Fish Stock
400g Italian Crushed Tomatoes
1/2 large green pepper – finely chopped
800g assorted white fish fillets
8 mussels
200g fresh prawns
200g calamari


Method
Place saffron in a 1/4 cup of boiling water to steep.
Place oil in a pan with garlic and parsley and cook over a gentle heat until the garlic starts to change colour.
Add the tomatoes and green pepper and cook gently for 10 minutes. Season.
Add the fish stock and saffron and bring to the boil. Simmer for a further 10 minutes.
Add fish and cook gently (covered for 5-6 minutes) add mussels and prawns.
When the fish is cooked and the mussels are open season and serve.
Sprinkle with Italian parmesan and serve with crusty bread.