Garth’s Piper

Name: Garth’s Piper
Prep time: 15 min
Total time: 15 min
Ingredients: Fresh piper, headed, gutted and gilled.; 1 cup flour.; Salt.; Ground pepper.; Egg.; 2 teaspoons butter.; Olive oil.; 1 cup milk.; ½ cup parsley, finely chopped.

SpotX Wild Foods Recipe from Garth Marsland
Prep:15 minutes Cook:0 minutes Difficulty:1

Ingrediants:

Fresh piper, headed, gutted and gilled.
1 cup flour.
Salt.
Ground pepper.
Egg.
2 teaspoons butter.
Olive oil.
1 cup milk.
½ cup parsley, finely chopped.

Directions:

In a saucepan over a low-medium heat, melt 2 teaspoons of butter.
Add a cup of plain flour and stir.
Gradually stir in milk until mixture thickens.
Add parsley and salt and pepper, to taste.
Gently roll backbones of piper with rolling pin or bottle.
Cover in seasoned flour, shaking off excess, before dipping in egg.
Shallow fry in an equal-parts mixture of butter and olive oil.
Fry no longer than 1-2 minutes, or until golden brown.
Serve with parsley sauce, or simply drizzle with lemon or lime juice.

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Great Balls of Piper

Piper
Piper While most people regard fresh piper (garfish) as one of the ‘ultimate’ snapper and kingfish baits, those in the know also appreciate this ‘upside-down-marlin’ for its table qualities.
The easiest way to catch these little guys is to drag a bait-net in the surf line or along a beach or mudflat, but the job can be made much more challenging by using a rod and reel!
Fine line in the two-kilo range is perfect. Attach a float, a small length of trace and a size 20 or 22 sprat hook and you are ready to go. A great bait is a coarse dough made from flour and a little water and rolled with cotton wool to keep it together. Otherwise, slightly wet a small piece of bread, which can then be balled up around the hook. Other baits include processed cheese, pipi or squid, the secret being to keep it small – no larger than an average- sized pea.