Masterchef love birds John Torode and Lisa Faulkner visit Maitland in Australia, where John was raised and where he first learnt to cook.
Their trip continues with a stop in Port Stephens where our cooking couple enjoy the local fish and chips as well as the freshest oysters, before creating fritto misto with spiced mayo.
For the batter
100g self raising flour
100gr corn flour
1 bottle of beer
1 tsp salt
2lt vegetable or corn oil
20gr flour for dusting
2 different fish fillets
6 large prawns
6 Small scallops
2 medium sized squid tubes cut into rings
1 large onion
Large parsley sprigs
Clean prawns and shell with tail intact
Peel and slice the onion
Slice the scallops in half and cut the fish into finger-size pieces
Heat the oil in a wok to 180c
Make the batter by mixing the corn and self raising flour together with some salt and white pepper, add the beer, whisk together and leave somewhere to bubble and have some fun , this will make the batter very light.
Dust each piece of seafood, onion and the parsley and start to fry, cooking a few things at a time. Don’t crowd the oil and it will just get cold and the fish will be all soggy and well soggy.
Take from the oil and drain and put on a cake rack and keep to one side