Fish Wing Friday this Easter #forthesea

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Southern fried fish wings that I cooked last week for sustainable seafood day and I’m posting now so you can do something a little different for your fish thing this Easter.

That almost makes me look a little organized, eh… but I think those of us in the know certainly know the actuality is very different from the appearance…

Anyhow, you might be excused for thinking that this is a recipe that is made using flying fish and more specifically, their wings. You might also be excused for asking how the on switch works so I am certainly not going to judge…

No, this is not a recipe featuring the flighted mythical bird-fish, but instead the tasty tasty, oft forgotten or used for crab bait, pectoral wings of our oceanic dwelling friends, the fishes. Or more specifically in this case, the more sustainable line caught or farmed Australian barramundi.

Fish wings, much like fish heads or smaller fish like white bait or sardines, are commonly used for bait or just tossed away like yesterday’s rubbish… or a young hipsters razor… or a Justin Beiber CD… But fish wings are not to be tossed away, no, no, no. Tossed through seasoned flour or breadcrumbs and then deep-fried possibly, but definitely not tossed away. These tasty little morsels will have you coming back time and time again for what will probably be that one fish meal in your life that gives you the best bang for your buck. Coming in at around the $3 a serve this is like a 3 buck prostitute who is both clean and at the top of her game! Tasty and delish! There is nothing about this dish that isn’t to be loved; the price, the taste, the sustainability… I love it more than my arm. Not my right arm of course, but it defo means more to me than my lefty for now. I could do without lefty if it came down to the choice between him and the fish wings. Sorry lefty, I really am.

Coated in potato flour and then seasoned with my southern spice mix, these things came up even better than expected. Some home made hot sauce and ranch dressing to complete the package and I was ready to pat myself on the back… and then maybe get comfy… whisper a few sweet nothings into my own ear… and…

Whoa. I just get caught up in the moment way to easily.

Recipe time.

I will sort you out with a recipe for my kale and apple 'slaw soon enough
I will sort you out with a recipe for my kale and apple ‘slaw soon enough
Just really tasty little morsels
Just really tasty little morsels

SOUTHERN FRIED BARRAMUNDI WINGS with HOT SAUCE & RANCH DRESSING (serves 4)

1.5-2kg fish wings (3-4 per serve), scaled
2 eggs, whisked
1 cup of Big Red Rub or your favourite southern/creole/Cajun seasoning
2 cups potato flour (starch) and maybe a little extra
Oil for deep frying
A deep fryer, large pot or cauldron suitable for deep frying
Salt
Hot sauce, ranch dressing, lemon and coleslaw to serve

• Combine fish wings and red seasoning in a large bowl and toss to coat
• Add eggs and mix to coat
• Add potato flour and toss to coat. Rubber gloves can be handy here if you don’t like getting all icky and sticky, and only if you don’t need them for your game of “doctors and nurses” tonight. You want the wings to be quite dry coated, not a wet batter, so if you need to add a little extra potato flour you do that right now
• While this whole coaty coaty thing is going down you need to have some oil heating in the thing that you use to heat your oil. 180C is a pretty good temp for this little project
• Once the oil is up to temp give the wings a little tap to get rid of any extra flour and drop them gently into the oil. 4 minutes is pretty much bang on for a medium sized fish wing
• Once cooked remove from oil, drain in a basket or on absorbent paper, season with salt and serve drizzled with hot sauce and ranch dressing, and with a nice coleslaw on the side
• Effing A, that’s winning all over the place right there; god for Easter, good for your belly, good for your wallet and good for our oceans

For more information on sustainable seafood try the MSC website.

Easter-ness

Mmmmm. Roast lamb in the fire
Mmmmm. Roast lamb in the fire

I know. I’ve been offline for over a week now and all I have to offer is the same ol’ tale of a man who works in the hospitality industry and is tied to the stoves during holiday periods. A man who loves the customers that demand so much of him during these times. A man who always returns home with a smile on his face… mostly. A man who talks an awful lot of bollocks… definitely. Anyway, I am back like a dirty old stalker. You will never really get rid of me. I’ll always be there, lurking in the shadows, just around the corner, armed only with my dirty beard and mind.

Cyberdyne industries is ready to go online.

Our humble home played host to another couple of guests this week; me old mates Nozza and Troppo. These guys are some of my favourite peeps in the world, so needless to say, I couldn’t spend my whole time on the tappy-key-screen-thing writing stories for you… that may have been mostly because I was drunk… or cooking… sometimes both.

So Nozza and Troppo were here. We, as good hosts, thought it appropriate to start with some canapés and witty banter, and then realised we were far from this “good hosts” couple we were speaking of, so we started off in the usual manner; beer consumption and stories of times gone by…

Old skool catch-ups are the best.

We were both by-standers and protagonists in the over-consumption of Easter eggs. We ate hot crossed buns for no other reason than “because it is Easter”. I like to anoint a toasty grilled bun with something similar to it’s own weight in butter – really lube that shit up. We also ate many great food. Very, very nice indeed. And what, may I ask you, would any festive type holiday period be with the consumption of a beverage or two? That’s right; it wouldn’t be a very fucking festive holiday at all, would it? So we also drank festive amounts of booze.

When all was said and done, and chocolate eggs eaten and dodgy theories about Easter discussed, this was a damn fine weekend. It was a weekend I needed like a royal needs stupid looking pets and what can only be described as WTF sporting obsessions.

This shall be somewhat of a visual diary of the week that has past.

Duck sausage, pork rib, mushroom and kale pasta
Duck sausage, pork rib, mushroom and kale pasta
The photo doesn't look that crash hot but this shit tasted good
The photo doesn’t look that crash hot but this shit tasted good
Chicken, coconut and kaffir lime broth, noodles and dumplings
Chicken, coconut and kaffir lime broth, noodles and dumplings
Have heaps of lime with this one
Have heaps of lime with this one
Lamby rubbed down with garlic, anchovies, preserved lemon and rosemary followed by three hours in the coals of the fire
Lamby rubbed down with garlic, anchovies, preserved lemon and rosemary followed by three hours in the coals of the fire
Nothing wrong with this picture
Nothing wrong with this picture
Served up with roasted potatoes and baby capsicum from the coals and chickpea and cavolo nero pilaff
Served up with roasted potatoes and baby capsicum from the coals and chickpea and cavolo nero pilaff
That pilaff
That pilaf
The boys made frittata omelette for breakfast
The boys made frittata omelette for breakfast
Tomato, mushrooms, cheese and herbs… and fully made by the kids to boot
Tomato, mushrooms, cheese and herbs… and fully made by the kids to boot

I hope it was a good one and fulfilled all expectations for you and yours. Lots of love from your friends at foodisthebestshitever.