The June / July 2026 edition of Fishing SA magazine is in stores and tackle shops now and as always it’s an impressive glossy mag packed full of fishing tips, the latest in tackle and gear, and just great stories of fishing adventures in South Australia.

I’ve provided another recipe for the current edition too, very simple but oh so tasty, in fact it’s the crispiest batter I’ve ever made, and it tastes and looks even better than the photos can do justice to.

This was a batter I just had to try after we had a meal one day at a restaurant which had a similar batter on seafood, that had us raving to the waiter. She said she’d ask the chef what the secret was and although naturally he didn’t want to divulge too much, there were some different ingredients involved, that I hadn’t tried before.

From that meal I scribbled down some notes and with a bit of practice, this was the result.

The recipe is in the magazine but for those not able to get a copy, I’ve included it here.

Crispy Battered Fish Wraps

Ingredients: (for 12 small wraps – small soft tacos)

6 Whiting fillets cut in half

12 small tortilla wraps

Green salad or coleslaw to fill wraps

For the crispy batter:

1 cup chickpea flour

¾ cup rice flour

Sprinkle of turmeric

Good grind of black pepper

½ can of 3.5% beer

Mix the batter ingredients together in a bowl, whisking until combined and no lumps are left. (Drink the remainder of the beer or add a little more if a thinner batter is wanted).

Heat oil in a deep fryer or a pan filled with enough oil to enable coated fillets to be dropped in.

When oil is hot, dip the fish fillets in the batter, wiping off any excess and fry a few fillets at a time. It will only take a few minutes for the fish to turn a golden colour and cook through, turning them in the oil until golden on all sides. Remove the fish to drain on a plate with paper towel.

Continue until all the fish is cooked then make up wraps with the salad, crispy fish and a dollop of tartare sauce.

Try it with you favourite light flavoured fish variety.

Enjoy

Glenys