Another one for the pan!!!!

[Beachlover]

Anyone who has been reading the catch reports over the last two days may have noticed that today is the second day running that I have managed to catch a nice codling, but before everyone starts asking for my autograph etc I would just like to point out one thing;

Every cod/codling I catch I eat (battered), so tonight after several cans of Stella I decided to have myself a battered fillet of today's catch.

Anyone with sharp eyes will see what I'm getting at when they look at the first picture, anyone not as sharp may need to look at the second picture.

This clearly shows that you may not want my autograph or even know where I regularly fish!

[willywetegg]

Lol nice one Craig.

Jim.

[fishfinder]

Class mate

[Charlton]

i hope you are taking it back and giving them a right rollicking

[Beachlover]

i hope you are taking it back and giving them a right rollicking

It's not their shelf it's been sitting on for the past 3 year!

[KeithB]

I'm in the same boat, good job I don't rely on shore catches or it would be battered rockling every week (if I'm lucky)

make ya own batter, if I can do it anyone can.

[daren]

ok lads here is one batter for you to try and i promise you will never taste batter better than this.
the ingredients is
plain flour and extreamly chilled sparkling water
try to make sure the water is just about freezing point the batter is so crisp and light its amazing an cheap as chips

[KeithB]

How many ounces of flour to do a whole rockling Daren?

[daren]

How many ounces of flour to do a whole rockling Daren?

depends on how big it is mate but try 2 parts flour to 1 part water then dip it in and see how it goes
i am talking about the fish by the way

[pottsy]

Its a long time since I seen a Be-ro cook book Keith

[fishfinder]

Its a long time since I seen a Be-ro cook book Keith

Your not likely too either in front of the telly hahaha bet that husband of yours has though

[KeithB]

Its a long time since I seen a Be-ro cook book Keith

I can still picture my mother (god rest her soul) cooking from an ancient be-ro cook book, those were the days, you can't beat ya mother's cooking

[KeithB]

Your not likely too either in front of the telly hahaha bet that husband of yours has though

[davem2005]

Batter is easy to make.

Between my parents and grand parents they have over 70 years running chippies and its as simple as plain flour, water, pinch of salt and a pinch of Bi carb ( which makes it puffy if you prefer it that way.

The actual amounts of flour to water are what matters. It should be slightly thicker than yorkshire pud mix ....lift out the mixing paddle and it should run for a second or two then break into drops.

Its a trial and error thing. You can add 50% guiness for extra flavour....or gin for a real kick.

The fish should be drained of water but not dripping wet and most important the fat should be up to full temp before you put the fish in. The fat temp drops rapidly as you add the fish so with a small pan allow 30 seconds between each fillet to allow it to get back up to temp. Try to cook each side completely and turn it only once...the fillet will float higher once the batter is cooked...flip it once and cook the other side.

And never forget ...if it all goes T*Ts up you can always add an egg to the mix and the kids will love you for making pancakes when its not even pancake day

Cheers
Dave

[mickcave83]

soda water lovly and crispy