Just when I thought I was living the life on a luxury fishing cruise, I am ordered to
the galley. You know what that means.
Well we are on the barge. I’m looking out the port hole. We are definitely in the ocean.
I have never cooked in a galley before, but that is what they call the kitchen in a ship,
a galley. And it’s a little bit bumpy, but it’s not overly bumpy. Generally you have
big frames around all your gear, but this is only a short cruise boat, doesn’t go too far.
I have got some fish, got some jewfish here. What I am going to do is I am going to cook
up some beer battered fish. Why not? Everyone does it, why not, it’s easy to do. A good
old beer battered fish, and I think I might tweak it a little bit, just a little bit,
with a few extra ingredients. So here we go, you obviously got to start with the batter
which means I’ll need some flour. So let’s get a bit of batter going. So about that much
flour, that’s just plain flour.
We will get some milk in there, bit of milk.
I am going to get a little bit crafty with my batter. I am going to duck into the pantry
over here. I got some salt and pepper and I got some coconut milk. So we are going to
give the coconut milk a bit of a whirl as well. I am going to need something to open
it up.
Ah there we go, a can opener. So I am just going to open that sucker up. Coconut cream,
coconut milk, whatever you want to do. Now I have got the oil sitting there as well,
got the oil on the pan, so it’s getting nice and hot.
Oh that is what I was going to do, I was going to chuck and egg in, so I will grab and egg
out of the WAECO.
And course if you are making a beer batter, you got to put some beer in it. So here we go.
A bit of the old beer in. now the beer will make it light and fluffy, oh that pan’s
hot. Egg, just whack that sucker in like that. Bit of an egg, job done.
Mix her up, we are getting a good consistency, little bit more.
I think we are nearly there. I think the one thing about cooking on the boat, the kitchen
is a pretty confined little area. But this one, this is a pretty big kitchen for a boat.
For a ship, I wouldn’t call this a boat, it’s a ship actually. Alright, that is the
consistency that we want, look at that. Look at that consistency.
That’s pretty good. Chopping our fish up into little cubes.
Like that. Now our oil is ready to rock and roll cos it’s getting very hot.
So I need to get this in there quickly.
There is number one, in she goes.
Number two, in she goes, basically it’s just a matter of dipping it in, a pair of
tongs, straight in like that. There we go that is what we are looking for.
Remember to be extremely hot with hot oil, especially on a boat.
Remember where the exits are, remember last time the exits were around that way there
is a fire blanket in there. You don’t want to old boat catching fire, trust me. It’s
not a good look.
Not a good look at all. These are going to be ready to go, and the trick. I will show
you the trick when I get a fork, where is me fork, we will go in here. The trick is
to test it with the old fork, yep not ready yet, definitely not ready. We will flip this
one while we are at it, whack a few more in there while we fill the gaps.
That’s it, the fork pushes in nice and steady, doesn’t feel like its real stiff in there.
Feels like it’s pretty close those bits. These ones are a bit longer. There is some
awesome looking fish pieces there. They smell good too. Just a matter of a bit of salt on top.
We are in business, and I will take it up to the skipper.
Here you go skipper. - Hey you been cooking.
You are not the skipper. - I am now.
What are you doing? This is for the skipper.
I’m taking over.
There you go, skipper.
Thanks mate.
Have a big feed of one of them, so it’s a big jewfish. It’s a special beer battered,
sort of what do we call it, you know. Alright.
I am the skipper.
I am the skipper. Is it any good? Oh we got more people, in you go, grab a few more.
That’s not bad.
Alright then, where we going skipper?
We are actually just waiting for the tide.
What does that mean?
I’m buggered if I know.
You are the skipper.
Means we are going that way. We got to wait for the tide til 5 o’clock that’s why
we have slowed down a bit.
Ah, oh this is good. If I do say so myself.
So the tide waits for no man, but man’s got to wait for the tide today. Thanks, mate.