EPISODE 3 - FISH + CHIPS: Walking the Northern Beaches for Amazing Seafood feat. Stephen Hodges

Описание: Follow along on the map: https://bit.ly/MAP_FISHandCHIPS

Join Lisa on an irresistible journey from Narrabeen Beach to the gorgeous beach town of Avalon, where she has three stops loaded with scrumptious fish and chips—cooked till golden for a delightful crunch in every bite!

Nothing beats the combo of perfectly fried fish and golden, crisp chips. Fresh fish, sustainably caught where possible, is a great start. When it comes to those crunchy fries, they need to be steaming hot - fluffy inside and beautifully crisp outside - and generously salted.

Lakeside Fish Market, North Narrabeen, is one you wish was in your neighbourhood. It’s a family-run business of 35 years with a sumptuous fresh seafood display as you walk in the door - and Phil Monteleone has crafted an experience with authenticity and an excellent reputation. And a great serve of fish and chips!

On to Beluga (love the name!), the very cute and classy takeaway located in Pittwater Place, where the manager Ross (almost!) shares his secret to his excellent potato scallops (or potato cakes if you’re from other parts of Aus!) It’s the perfect place to enjoy a delicious combination - Lisa dives into an exceptional potato scallop paired with a perfectly battered and fried piece of Blue Eye Trevalla. A wonderful stop!
  / beluga.pittwater  

We end our (long!) walk at one of the most popular stores on the Northern Beaches, Oceana Traders in Avalon. They have a delicious claim to fame, making their all-natural hand-cut chips from scratch. We just love it! We have a great chat with Pat, the manager, and enjoy some truly excellent fried flathead.You’ll need to stay a little longer for the fish taco - so yum!
  / oceana_traders  
  / oceanatraders  

On the beautiful trail above Bilgola Beach, Lisa catches up with Chef Stephen Hodges. Steve is regarded by many in the food industry as Australia’s best seafood chef and has embarked on a new venture of smoked river trout from Victoria’s high country - and it is SO GOOD! Lots of great conversation in this ep as Steve shares his secrets for that perfect piece of fried fish.
  / stephenhodgesfish  
https://stephenhodges.fish/

After all the walking, we head back to Lisa’s kitchen to make glorious golden fried fish cakes with sweet potato crisps; add a squeeze of lemon and a big dollop of homemade tartare sauce, and get into the crunch of the day with the recipe below.

Join Lisa for 21,353 steps (phew!!) alongside perfectly fried, succulent fish and golden, crunchy chips (salted straight from the fryer!) on Walking up an Appetite!
---
RECIPE: GOLDEN FISH CAKES
150g skinned and pin boned raw salmon, chopped
150g skinned raw white fish (snapper, blue eye trevalla, flathead),
chopped
1 large waxy potato, cooked and roughly mashed
1 tablespoon olive oil
2 tablespoons lemon juice
finely grated zest of 1/2 lemon
1/4 cup each flat leaf parsley, coriander and mint leaves, chopped
2 teaspoons grated fresh ginger
3/4 teaspoon sea salt
freshly ground black pepper
2 tablespoons plain flour
1 egg, lightly beaten
1 cup (90 g) panko breadcrumbs, plus extra if needed
sea salt and freshly ground black pepper
olive oil, for frying

To make the fish cakes, combine the cooled potato, chopped fish, olive oil, lemon juice, lemon zest, herbs, ginger, salt and pepper.
Divide the mixture into 8 and shape into small patties. If the mixture is too wet to shape, add a small handful of extra breadcrumbs to the mix and combine.
Tip the flour onto a plate and season with salt and pepper.
Coat the patties evenly in the flour, dip into the egg and coat with the breadcrumbs, re-shaping if necessary.
Chill for 2 hours if you have time.
To cook the fish cakes, heat the oil in a shallow frying pan over medium heat, and fry them on both sides until golden brown, about 3 - 4 minutes on each side. Remove and drain on a rack.
Serve with homemade tartare sauce and lemon wedges.

Makes 8 medium fish cakes.

Adapted from ‘Fish Cakes’ by Les Cohen - originally published in ‘It’s Always About the Food’ (2017) by Monday Morning Cooking Club.

Homemade Tartare and Spicy Cocktail Sauce:
   • Seafood Sauces | Two Perfect & Simple Seaf...  
---
ABOUT WALKING UP AN APPETITE

Lisa Goldberg, cookbook author and food lover, uncovers the city's culinary secrets, sharing 3 irresistible & mouth-watering versions of the same dish in each episode. Get ready for dazzling sights, suburb snippets & special guests along the way. When the walking is done, Lisa will return to her kitchen to cook something seriously delicious, inspired by the day.

00:00 Intro
02:30 Lakeside Fish Market
06:18 Beluga Pittwater
09:45 Chef Stephen Hodges Interview
11:58 Oceana Traders
14:36 RECIPE: GOLDEN FISH CAKES

Follow Instagram for behind-the-scenes:   / heylisagoldberg  
Follow Facebook to join in the conversation:   / walkingupanappetite  
Check TikTok for fun clips:   / walkingupanappetite