Health & Recipes

Fish and Chips with native pepper, salt bush, lemon myrtle and macadamia nut oil.

Degree of difficulty: Low
Preparation time: 15 minutes
Cooking time: 30-40 minutes

Perch fillets
Lemon myrtle, ground
Plain flour
300 mls macadamia or olive oil
1 sweet potato

Batter
1 cup s.r. flour
1 egg
2 desertspoons vinegar
water/beer
salt bush
native pepper

Make the batter

Whisk egg, add vinegar, flour & beer/water then the chopped saltbush. Set aside.

Mix the ground lemon myrtle & flour, coat the fillets in this mixture then dip in the batter.

Cook in oil until golden brown.

Chop the sweet potato into chip portions, dry with a tea or paper towel, place into the macadamia oil, cook until ready to eat!!!