Being a chef, Pete is usually not an early-riser, but he made an exception to enjoy a few laughs and the chance to blow away the cobwebs on a fishing trip.
Luckily the gang had great success in catching all types of fish and no-one was forced to go hungry.
Pete cooked up a simple and very tasty lunch of fresh whiting fillets, served with iceberg lettuce, chilli sauce and a lemon wedge.... Read more.
Lightly season the fish with some sea salt
Dust the fish lightly in the flour
Coat the fish with the egg mixture
Place into the crumbs and pat the crumbs on firmly
Heat a pan with the oil and fry the fish for about 30-45seconds on one side until they go golden and crispy, then turn over and cook for a further 30 seconds.
Drain on absorbent paper and place onto your serving plate with lemon, chilli sauce and dressed iceberg lettuce.
Enjoy with a cold beer.
This batter is great with any white-flesh fish including flathead, snapper and bream.