Unlock culinary secrets: Julian Pepperell's guide to preparing and cooking your catch
Learn how to properly prepare and cook your catch with Marine Biologist Julian Pepperell.
One of the joys of fishing is being able to enjoy your freshly caught fish with loved ones. A life around fish has left Julian Pepperell with quite the culinary skillset, and luckily, he was more than happy to share what he knows with us.
Preparation
After you’ve caught your fish, and celebrated appropriately, it’s time to cook it. The first thing after gutting is to bleed out the fish and put it on ice. When you’re ready to cook, all that is needed to prepare whole fish or fillets is to pat them dry with paper towel (this includes the body cavity of the whole fish) and bring them up to room temperature before cooking. Fillets should get a light seasoning of sea salt and fine pepper. Before deep-frying whole fish, make deep cuts on each side about 2–3cm apart. This ensures the fish will cook evenly and quickly.
Fresh fish is always best, but if you were lucky enough to catch a large amount and had to freeze some, frozen fish can be prepared to taste nearly as good. Before freezing, remove as much surface moisture as possible, this includes blood and moisture within the body cavity, with paper towel. Place the whole fish or fillets in good-quality Ziplock bags and try to expel as much air as possible before sealing tightly. If you fish often, a good investment is a vacuum sealer. They’re inexpensive and will ensure that the fish is hermetically sealed and will last a lot longer in the freezer. Generally, if fish is properly bagged it will be OK up to three months in the freezer. However, vacuum-packed fish will last for at least 12 months (if not longer).
When using frozen whole fish or fillets, it should be thawed naturally. Avoid microwave ovens and thawing in water. Place the fish on a plate and leave it in the sink or on a bench at room temperature until completely thawed. Depending on the size and thickness of the fillets or whole fish, thawing may take several hours. It’s best to remove your fish from the freezer in the morning if intending to cook it for dinner. As with fresh fish, the thawed fish should be patted with paper towel to remove surface moisture and in the body cavity before cooking.
Cooking Methods and Tips
Nothing beats a perfectly cooked whole fish or fillets, and it’s especially delicious if caught that day. Below are some simple yet effective suggestions for cooking some Australian fish species.
Flathead
Before cooking your flathead, make sure the skinned fillets are free from bones. Prepare an easy batter by mixing half a cup of plain flour (seasoned with salt and pepper) with a stubby or can of very cold beer. Whisk gently as you pour the beer slowly until smooth. Dip the fillets in batter then lower into hot 180°C vegetable oil for a few minutes until golden brown. Drain well before serving with chips (of course).
Spanish mackerel
Cut the mackerel across the body into steaks about 3cm thick and pan fry in peanut and sesame oil with chopped ginger, turning once. When your fish is nearly cooked, add half a glass of white wine (a crisp dry white will do the job) and a good splash of teriyaki sauce. Simmer and then remove fish when cooked and turn up the heat to reduce sauce. When ready, pour the sauce over the mackerel and garnish with chopped dill.
Snapper
If you were lucky enough to catch a big snapper of 2kg or more, try baking it this way. Take a large sheet of heavy-duty aluminium foil, smear with butter and put the whole fish in the centre. Place on a baking tray and add some chopped garlic, a good splash of white wine, the juice of one lemon and some finely chopped dill and parsley. Create a parcel by enclosing the fish in foil and crimping it together at the top. Place it in an oven at 180°C for 30–45 minutes, depending on the size of the fish. Be careful not to be scalded by steam when opening the foil packet. Remove the fish carefully using a spatula and place on a platter. Finish by garnishing with lemon slices and fresh parsley and dill.
Whiting
Gently dust fillets in seasoned flour by shaking everything up in a plastic bag. Pay fry in a mixture of salt-free butter and olive oil for only a couple of minutes on each side. While cooking, season each side with sea salt and cracked pepper. Serve with lemon wedges and steamed snow peas or asparagus.
Reef fish
Start by cutting up flesh into chunks. Make a light green curry sauce by adding two dessert spoons of a good store-bought paste to a can of coconut milk. Bring to the boil, add in sliced beans and capsicum, then add the fish and turn down to simmer for just a few minutes. To finish, squeeze on the juice of one lime, plate with jasmine rice and garnish with coriander.
Trevally
Cut the flesh into 5cm cubes, then blanch them in very hot water and pat dry. Coat fish cubes well with flour, then beaten egg and then breadcrumbs. Deep fry in vegetable oil for just a few minutes. Before serving, drain well — this can easily be done on a bed of paper towels. To serve, squeeze on plenty of lemon juice and a generous helping of tartare sauce on the side.
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