Entree: Norfolk Island – Norfolk Island Fish Fry

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 reef fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz (680 g)) (such as snapper)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 3/4 cup (180 ml) cold lager beer
- 1/4 cup (60 ml) canned coconut milk
- 4 cups (960 ml) vegetable oil for frying
- 1 cup (100 g) shredded green cabbage
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) olive oil
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 ml) coconut milk (additional, for tartar)
- 2 tbsp (30 ml) lime juice (additional, for tartar)
- 1 tbsp (15 g) capers, drained
- 1 tsp (2 g) lime zest
- Lime wedges, to serve
- Fresh parsley or chopped local herbs, to garnish

Show original ingredient measurements

- 4 reef fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g) (such as snapper)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 3/4 cup (180 ml) cold lager beer
- 1/4 cup (60 ml) canned coconut milk
- 4 cups (960 ml) vegetable oil for frying
- 1 cup (100 g) shredded green cabbage
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) olive oil
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 ml) coconut milk (additional, for tartar)
- 2 tbsp (30 ml) lime juice (additional, for tartar)
- 1 tbsp (15 g) capers, drained
- 1 tsp (2 g) lime zest
- Lime wedges, to serve
- Fresh parsley or chopped local herbs, to garnish

Instructions

1. Prepare batter, sauces and slaw: In a bowl whisk together flour, cornstarch, baking powder, salt, pepper and smoked paprika; stir in cold beer and 1/4 cup (60 ml) coconut milk to make a smooth batter and chill briefly. In a separate bowl combine shredded cabbage, 1/4 cup (60 ml) white vinegar, 2 tbsp (30 ml) olive oil, 1 tbsp (12 g) sugar and 2 tbsp (30 ml) lime juice; toss and refrigerate. For the coconut-lime tartar whisk 1/2 cup (120 g) mayonnaise with 1/4 cup (60 ml) coconut milk, 2 tbsp (30 ml) lime juice, 2 tbsp (8 g) chopped parsley, 1 tbsp (15 g) capers and 1 tsp (2 g) lime zest; chill.
2. Fry fish and finish: Heat 4 cups (960 ml) oil in a heavy skillet or fryer to 350°F (175°C). Pat fish fillets dry, season lightly with salt; dust in a little flour, then dip into batter, allowing excess to drip off. Fry fillets in batches 3–5 minutes per side until golden and cooked through (internal temp about 145°F / 63°C), turning once; transfer to paper towels to drain. Serve immediately with cabbage slaw, coconut-lime tartar, lime wedges and chopped parsley.