This week on Taste of the West, Bill Brogmus owner of River Farm Mangoes joined Sue, Carmen and Michael. 

Beautiful crispy & light fish batter with chilled slices of Kensington Pride Mango.

1 Cup GF Cornflour

1 Cup GF Self Raising Flour

1 tspn GF Baking Powder

2 desertspoons Rice Bran Oil

1 desertspoon White Vinegar

1 tspn GF Chicken Stock

½ tspn Tumeric

1 Egg

1 pinch Curry Powder

Salt & Pepper to taste

Extra Rice Bran Oil and Butter for cooking

Mix all ingredients together into thick paste with water.  Before battering the fish, mix the paste into a thinner mix with Soda Water. Dust fish with GF SR Flour prior to dipping into batter mix.  Shallow fry fish in half Rice Bran Oil and half Butter until golden brown. Serve Battered fish with a side dish of chilled slices of Kensington Pride Mango.

This week on Taste of the West, Bill Brogmus owner of River Farm Mangoes joined Sue, Carmen and Michael.&nbsp;
Beautiful crispy &amp; light fish batter with&nbsp;chilled slices of Kensington Pride Mango.
1 Cup GF Cornflour
1 Cup GF Self Raising Flour
1 tspn GF Baking Powder
2 desertspoons Rice Bran Oil
1 desertspoon White Vinegar
1 tspn GF Chicken Stock
&frac12; tspn Tumeric
1 Egg
1 pinch Curry Powder
Salt &amp; Pepper to taste
Extra Rice Bran Oil and Butter for cooking
Mix all ingredients together into thick paste with water.&nbsp; Before battering the fish, mix the paste into a thinner mix with Soda Water. Dust fish with GF SR Flour prior to dipping into batter mix.&nbsp; Shallow fry fish in half Rice Bran Oil and half Butter until golden brown.&nbsp;Serve Battered fish with a side dish of chilled slices of Kensington Pride Mango.

Weekends are already pretty good, but they’re even better with WA’s own, Michael Genovese and Carmen Braidwood.
This pair of local voices is ready to hear your thoughts on all the things that make Perth tick – and of course all the things that make weekends great: like sport, property news and gardening with 6PR’s own Sue McDougall.

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