serves
4-6
prep
1 hour
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
1
hour
cooking
30
minutes
difficulty
Easy
level
Instead of a barbecue next time you have a group of friends together for a casual summer al fresco dinner, why not make up a good old-fashioned fisherman’s basket for each person?
Ingredients
Instructions
Borrow a couple of deep-fryers from neighbours. Line individual serving baskets with newspaper, then a smaller square of baking paper. Cook and season all your seafood, larger pieces first, and keep warm in a low oven while you cook the rest.
In each basket, arrange the fried seafood and potato with some lemon wedges. Put some small bowls of the sauces on a tray, with a bottle of malt vinegar for the table. And offer a large green salad.
Or, if you don’t mind heading back to the kitchen a few times during dinner, serve the fish and chips first, then cook up some prawns (shrimp) and calamari in separate batches and pass them around on a platter for guests to add to their baskets as they are cooked. They’ll be hotter and more crisp this way too!
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instead of a barbecue next time you have a group of friends together for a casual summer al fresco dinner, why not make up a good old-fashioned fisherman’s basket for each person?
