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Coles

  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • High in dietary fibre
  • High in protein

With crumbed and battered seafood fried to golden perfection, our seafood basket is the perfect lunch or dinner to brighten up any day.

  • Serves4
  • Cook time20 minutes
  • Prep time30 minutes
seafood baskets

Ingredients

  • Canola oil, to deep-fry
  • 1 cup (150g) rice flour
  • 2 free-range eggs, lightly whisked
  • 1 cup (100g) panko breadcrumbs
  • 250g cleaned squid tubes, thinly sliced
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (310ml) beer or non-alcoholic beer
  • 2 large white fish fillets (such as basa or pink ling)
  • 12 large green prawns, peeled leaving tails intact, deveined
  • 1kg Coles Frozen French Fries
  • Lemon wedges and tartare sauce to serve
  • Chopped flat leaf parsley, to serve

Nutritional information

Per serve: Energy: 4348kJ/1040Cals (50%), Protein: 58g (116%), Fat: 33g (47%), Sat Fat: 5g (21%), Sodium: 1137mg (57%), Carb: 118g (38%), Sugar: 5g (6%), Dietary Fibre: 13g (43%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs).

  2. Step 2

    Place the rice flour, egg and breadcrumbs in separate shallow bowls. Season. Pat the squid dry with paper towel. Dip 1 piece of squid in rice flour to coat, shaking off excess. Dip in egg, then in breadcrumbs and turn to coat. Set aside on a baking tray. Repeat with the remaining squid.

  3. Step 3

    Whisk plain flour, baking powder, salt and beer in a large bowl until smooth. Cut each piece of fish in half lengthways, then in half crossways to make 8 small portions. Add the fish and prawns to rice flour and turn to coat, shaking off excess. Dip fish portions in the batter, one at a time, allowing excess batter to drain. Carefully place the fish in the hot oil and cook, in batches, for 2-3 mins or until golden brown and crisp. Transfer to a wire rack over a baking tray lined with paper towel.

  4. Step 4

    Dip the prawns in the batter, allowing excess to drain. Cook in oil in batches for 1-2 mins or until golden brown and crisp. Transfer to a wire rack.

  5. Step 5

    Cook the squid, in batches, for 1-2 mins or until golden, crisp and just cooked through. Transfer to a plate lined with paper towel. Season.

  6. Step 6

    Meanwhile, cook the fries following packet directions. Serve fish, prawns and squid, well seasoned, with lemon wedges and tartare sauce, chopped parsley and fries.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Remember to bring your chiller bag to the supermarket when buying fish and seafood. If buying from the seafood counter, remove the packaging and transfer it to the fridge on plates or bowls, covered with plastic wrap, and use within 2 days. 

Use it up: Leftover rice flour can be used as a gluten-free coating for salt and pepper tofu as well as adding a crunch to golden cauliflower popcorn. It’s also an essential ingredient when making traditional shortbread biscuits.

Enjoy sunny days with a fisherman's basket feast

Serving up seafood in a basket is as much of a feeling as it is a meal. Whenever or wherever you eat it, you’re reminded of days filled with blue skies and sunshine, whether you’re visiting a local fish and chip shop, cafe, restaurant or pub beer garden. 

While the origins of the fisherman's basket recipe are unclear, people have been frying fish for centuries, especially in the Mediterranean where the catch of the day was battered and fried to preserve it or to enhance the flavour of the day-old catch. Fishermen traditionally used a wicker basket called a creel to carry their daily haul to the markets, so serving crisp and golden seafood in a little wooden bowl is a nod to this, not to mention making light work of washing up! 

Also known as a seafood basket, our recipe is a great addition to your Easter entertaining menu. It uses a quick crumb for the squid and then a gloriously light beer batter for the fish and prawns. All are fried until crisp and golden as the sun. Take fish and chips to the next level with a delicious, one-step homemade tartare sauce. It's made with simple ingredients and ready in 10 minutes.

Why you’ll love this fisherman's basket seafood recipe

It is the combination of seafood as well as using both a crumb and a batter that makes this fried seafood basket so popular. We coat the squid first so it gets to sit for a few minutes, which helps the crumb stick. When making the beer batter, use a lighter style of beer, like a lager, as a stout can be too intense. Make sure your beer is super chilled as it is the combination of cold liquid and hot oil that makes the batter so delicately crisp. Also, we recommend making the batter before frying because if you leave it sitting around the bubbles will collapse.

Deep-fried seafood is easy to cook at home

Deep-frying seafood recipes at home may seem intimidating, but if you follow a couple of tips you’ll realise how simple it is. If you don’t have a deep fryer, choose a pan with a heavy base – you want something sturdy to contain the hot oil. Next, pour in enough oil to come halfway up the side – be careful not to overfill it. We use canola oil but peanut or rice bran also works, so long as it has a neutral flavour. Make sure your oil gets to the right temperature – you can use a thermometer if you have one. If it’s too hot, the crumb and batter will cook before the seafood does; too cool and the oil will be absorbed into the batter and the crumb will fall from the squid. Hold your battered or crumbed seafood above the pan and gently slide it into the oil to prevent splatters. Don’t overcrowd the pan as this will cause the temperature of the oil to drop, and make sure the oil comes back to temperature before adding the next batch. 

Serving ideas when your basket of fried seafood is ready to eat

To be true to the meaning of this dish, serve it in a wicker basket like a bread bowl lined with paper napkins. If, however, you want a more elegant presentation, you can arrange your seafood on a platter, with the chips in a separate bowl and a crisp green salad to the side.

If cooking for a crowd, why not serve this hot platter of goodness alongside a cold seafood platter as well? We serve our crispy fried fish and seafood with a classic tartare, but you could make a classic seafood sauce instead.

FAQs

Fisherman’s basket

Fisherman’s basket
  • Serves4
  • Cook time20 minutes
  • Prep time30 minutes
Ingredients
  • Canola oil, to deep-fry
  • 1 cup (150g) rice flour
  • 2 free-range eggs, lightly whisked
  • 1 cup (100g) panko breadcrumbs
  • 250g cleaned squid tubes, thinly sliced
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (310ml) beer or non-alcoholic beer
  • 2 large white fish fillets (such as basa or pink ling)
  • 12 large green prawns, peeled leaving tails intact, deveined
  • 1kg Coles Frozen French Fries
  • Lemon wedges and tartare sauce to serve
  • Chopped flat leaf parsley, to serve
    Description

    With crumbed and battered seafood fried to golden perfection, our seafood basket is the perfect lunch or dinner to brighten up any day.

    Method
    1. Step 1

      Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs).

    2. Step 2

      Place the rice flour, egg and breadcrumbs in separate shallow bowls. Season. Pat the squid dry with paper towel. Dip 1 piece of squid in rice flour to coat, shaking off excess. Dip in egg, then in breadcrumbs and turn to coat. Set aside on a baking tray. Repeat with the remaining squid.

    3. Step 3

      Whisk plain flour, baking powder, salt and beer in a large bowl until smooth. Cut each piece of fish in half lengthways, then in half crossways to make 8 small portions. Add the fish and prawns to rice flour and turn to coat, shaking off excess. Dip fish portions in the batter, one at a time, allowing excess batter to drain. Carefully place the fish in the hot oil and cook, in batches, for 2-3 mins or until golden brown and crisp. Transfer to a wire rack over a baking tray lined with paper towel.

    4. Step 4

      Dip the prawns in the batter, allowing excess to drain. Cook in oil in batches for 1-2 mins or until golden brown and crisp. Transfer to a wire rack.

    5. Step 5

      Cook the squid, in batches, for 1-2 mins or until golden, crisp and just cooked through. Transfer to a plate lined with paper towel. Season.

    6. Step 6

      Meanwhile, cook the fries following packet directions. Serve fish, prawns and squid, well seasoned, with lemon wedges and tartare sauce, chopped parsley and fries.