Cooking up a storm

Last night members and visitors at our September club night were given a real treat with local Chef and keen fisho Anthony Fullarton cooking up a storm. Anthony was the winner of last years major prize the Blue Fin Boat, Suzuki, Oceanic trailer package at the Gold Coast Flathead Classic and was keen to give back to the club. Anthony described the boat as his dream boat and has put it to good use over the year and looks forward to fishing the Classic from this platform in a couple of weeks.

Chef Anthony share a few techniques in cooking fish and his tips and simple advice are sure to make a difference to how we all prepare our catches in the future. Did you know that covering fish in flour  is for sauce recipes? Anthony’s first dish showed off this techniques. Covering small cut Snapper fillets lightly in flour and frying in vegetable oil with seasoing of Pepper and Salt,  once the fish were turned Chef Anthony simply added a good splash of white wine, garlic and cherry tomatoes along with a few good dobs of butter and cooked through and served, this was a very popular dish at the tasting table. Chef also shared beer batter techniques and serving ideas of mayonaise with japanse seaweed.

Also popular was the Salmon served as Sashimi or  grilled crispy skinned both easily achieved and quickly prepared. Chef used our club BBQ with great effect with the crispy skin technique, scoring the skin advising the more cuts the crispier the skin would go rubbing in salt and placing skin down on the solid plate. Anthony coached the group to turn your fish only once watching as the heat cooked throught to half way then once turned and cooked through leaving it as long as it was cooked to rest before eating.

When questioned about his favourite fish to cook Anthony saidf ‘hands down Flathead’ and went onto to share the whole family loved it lightly beer battered. So there is an idea if you are keeping a few Flatties for a feed.

Anthony went to a lot of trouble to prepare for the night, getting the night off work and organising the fish etc, His work the 360  were very encouragin of him doing the guest spot even providing some vouchers to give away on the night and for the Classic. we thank him and 360 which is at The Grand Hotel and described on their website as: Set in exquisite surroundings with breathtaking broadwater views. Come and enjoy all-day dining and mouth watering food, extensive tapas menu – a generous à la carte menu.

Thanks Chef Anthony!