Both Chris and Tim still have a partiality to these little morsels, especially when deep fried which we seldom do any more. Also, the oil in the deep fryer had been used a couple of times for seafood recently and I don't like to keep it long once fish have been cooked in it, so I was being economical too, really.
As I was cooking them I realised that both the name, and the appearance, resembled Puffer Fish as we knew them as children on Bruny Island or Tetractenos glaber if we wish to be more formal...so, I promptly renamed the recipe to Puffer Fish.
The recipe makes a great drinks party nibbly also, you just need to make them much smaller and posh them up a tad with sour cream and salmon caviar dippers instead of the more mundane lemon and green salad..