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How to make the ‘best ever’ beer-battered fish dish at home by Sydney Seafood School

Seafood lovers can now learn how to make the ‘best ever’ beer-battered fish dish at home, thanks to a new kit launched by the Sydney Seafood School.

The Beer-Battered Flathead and Homemade Tartare Sauce kit contains everything you need to recreate this delicious dish for four people, and it costs $52.50 online.

Inside the kit, you’ll get all of the ingredients needed to make the delicious dish, a recipe card supplied by the award-winning fisherman Bruce Collis and a Zokoko mini chocolate bar for dessert.

Seafood lovers can now learn how to make the 'best ever' beer-battered fish dish at home, thanks to a new kit launched by the Sydney Seafood School (the fish pictured)

Seafood lovers can now learn how to make the 'best ever' beer-battered fish dish at home, thanks to a new kit launched by the Sydney Seafood School (the fish pictured)

Seafood lovers can now learn how to make the ‘best ever’ beer-battered fish dish at home, thanks to a new kit launched by the Sydney Seafood School (the fish pictured)

You’ll also find a step-by-step video showing how you can put everything together.

‘Celebrate summer with an Aussie icon: beer-battered flathead (Australia’s best fish for deep-frying!),’ the Sydney Seafood School posted. 

‘Ours are rock flathead from award-winning fisherman Bruce Collis, who previously only sold to chefs like Neil Perry and Josh Niland… making this one extraordinary fish supper!’

The fish supplied in the kit has been caught by the fisherman Bruce Collis, who said the secret to really great fish is something that has only been caught 24 hours ago

The fish supplied in the kit has been caught by the fisherman Bruce Collis, who said the secret to really great fish is something that has only been caught 24 hours ago

The fish supplied in the kit has been caught by the fisherman Bruce Collis, who said the secret to really great fish is something that has only been caught 24 hours ago

The Sydney Seafood School releases a recipe kit at least once per month, allowing home cooks to make a delicious dish (pictured) at home

The Sydney Seafood School releases a recipe kit at least once per month, allowing home cooks to make a delicious dish (pictured) at home

The Sydney Seafood School releases a recipe kit at least once per month, allowing home cooks to make a delicious dish (pictured) at home

Bruce Collis is one of the most highly-regarded fishermen in Australia, having scooped an award for Producer of the Year last year at the Delicious Produce Awards.

The sustainably-caught fish that he finds is lauded by the likes of esteemed chefs Neil Perry, Andrew McConnell and Josh Nilan.

‘There is no secret [to catching the perfect fish],’ Bruce told Delicious.

‘What we catch today is in their restaurant today, or within 24 hours. A trawler goes out for 10 days, that’s the difference.’

He added: ‘I am very fortunate to have such good people to deal with. The best fish are in our backyard. You go to Rockpool, or Cumulus, and have some beautiful fish – you’re eating something that was caught 24 hours ago.

‘That’s how it should be.’ 

Last week, a travel writer declared she has found not only the best fish and chips of the season but the best she has ever had (the dish pictured)

Last week, a travel writer declared she has found not only the best fish and chips of the season but the best she has ever had (the dish pictured)

Last week, a travel writer declared she has found not only the best fish and chips of the season but the best she has ever had (the dish pictured)

Kirrily Schwarz found the dish at Innes' Boatshed in Batemans Bay, four hours south of Sydney (the dish pictured)

Kirrily Schwarz found the dish at Innes' Boatshed in Batemans Bay, four hours south of Sydney (the dish pictured)

Kirrily Schwarz found the dish at Innes’ Boatshed in Batemans Bay, four hours south of Sydney (the dish pictured)

Masterchef’s Gary Mehigan reveals how to make the perfect baked salmon fillet

* Take one salmon steak and drizzle it with extra Virgin olive oil.

Masterchef's Gary Mehigan revealed the way to make the perfect crispy salmon is to follow the 'low and slow' formula (pictured)

Masterchef's Gary Mehigan revealed the way to make the perfect crispy salmon is to follow the 'low and slow' formula (pictured)

Masterchef’s Gary Mehigan revealed the way to make the perfect crispy salmon is to follow the ‘low and slow’ formula (pictured)

* Add a touch of pepper and flake salt before covering it with a piece of grease-proof paper.

* Put into the oven at 120C (248C) for 15-20 minutes. The best theory to follow when cooking fish is ‘low and slow’.

* Add another sprinkle of olive oil and salt once out of the oven and add a side of salad.

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Last week, a travel writer declared she has found not only the best fish and chips of the season but the best she has ever had.

Kirrily Schwarz found the dish at Innes’ Boatshed in Batemans Bay, four hours south of Sydney.

‘I’ve just stumbled upon Australia’s best fish and chips,’ she wrote.

‘The silky slivers of white flesh dissolve in my mouth, while the crispy golden batter encasing them gives a satisfying and surprisingly grease-free crunch.

‘It’s the first time I’ve ever tried a piece of flake with a squeeze of fresh lime juice, and it’s a winning combination.’

Source: Daily Mail Australia | World News

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