Fisherman’s Basket Recipe – Australian Special
The Fisherman’s Basket is a classic seafood platter that brings the flavors of the coast straight to your table. This pub classic features golden-fried fish fillets, prawns, calamari, and scallops served alongside fries, lemon wedges, and tartar sauce. Loved for its perfect balance of crunch and freshness, it’s the ultimate fried fish and chips experience with an extra seafood twist. Whether you’re craving coastal comfort food or an authentic Australian seafood recipe, the Fisherman’s Basket is a crowd-pleaser that never disappoints.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Fisherman’s Basket Ingredients:
- 300g white fish fillets (cod, haddock, or snapper), cut into strips
- 200g prawns, peeled and deveined
- 200g calamari rings
- 150g scallops
- 2 cups plain flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 1/2 cups cold sparkling water (or beer, for beer batter)
- Salt and pepper, to taste
- Vegetable oil, for deep frying
- 4 cups thick-cut fries (chips)
- Lemon wedges, to serve
- Tartar sauce, to serve
Fisherman’s Basket Instructions:
Prepare batter by whisking flour, cornstarch, baking powder, salt, pepper, and sparkling water until smooth.
Heat oil in a deep fryer or large pan to 175°C (350°F).
Pat seafood dry with paper towels; dip each piece into batter.
Fry fish fillets until golden and crisp; drain on paper towels.
Fry prawns, calamari, and scallops in batches until golden and cooked through.
Cook fries until crispy and season with salt.
Arrange fried seafood and fries in a basket or platter.
Serve hot with lemon wedges and tartar sauce.
Recipe Notes :
Seafood Variety: For a richer beer batter seafood experience, include mussels, oysters, or crab claws.
Crispiness Tip: Cold batter and small-batch frying ensure the crispiest fried seafood.
Serving Ideas: Transform this into a family-style seafood dish with coleslaw or fresh salad on the side.
Make Ahead: Par-cook fries and refry before serving for a perfectly homemade seafood basket.
Dinner Option: This deep-fried dinner is best enjoyed hot with lemon and tartar sauce.
