When it comes to cooking fish, the possibilities are endless. We love experimenting with new flavours and finding original recipes we have never seen before! But there are times when only the classics will do. Whether you are trying to warm up on a chilly day or just fancy something simple, here are some recipes inspired by some of the greatest classic British classic dishes.
Fish Fingers Recipe
Making your own fish fingers are a great way to involve kids in cooking or get them to eat more fish. It’s well worth making your own as well! In this recipes, the fish fingers are served with a delicious homemade peat & mint mayonnaise. Choose your favourite bread to transform this recipe into a fish finger sandwich!
Fish Fingers Recipe
Author:
Serves: 4
Ingredients
- For the fish fingers:
- 600g of haddock fillet, cut into fingers (try it with cod, halibut or even salmon!)
- 100g of plain flour, for coating
- 2 medium free-range eggs, beaten
- 100g of breadcrumbs
- sunflower oil, for deep-frying
- sea salt
- black pepper
- For the pea and mint mayonnaise:
- 2 egg yolks
- 100g of peas, fresh or frozen
- 1 tsp English mustard
- 5 tsp malt vinegar
- 2 tbsp of fresh mint, chopped
- 300g of sunflower oil
- sea salt
- black pepper
Instructions
- Begin by making the mayonnaise. Place the egg yolks, peas, mustard, vinegar and half of the mint into a blender and blitz for 30 seconds. Leaving the motor running, add the oil in a slow, steady stream through the funnel until the mixture is fully emulsified.
- Stop the machine and add the remaining mint and some salt and pepper, then blend for a further 30 seconds. Transfer the mayonnaise to a tub, check the seasoning and refrigerate until needed.
- Set up three bowls: one with the flour, one with beaten eggs and one with breadcrumbs. Pass the fish, one piece at a time, though the flour and pat off any excess, then through the egg, and finally through the breadcrumbs. Place the breaded fish on a plate.
- Preheat a deep-fryer or large recipient to 180°C. Fry the fish fingers for 4 minutes until golden and crisp, turning as necessary to colour evenly. When the fish is ready, drain on a plate lined with kitchen paper and season well with salt and pepper.
- Serve with any of your favourite vegetables with the mayonnaise on the side.
Healthier Fish & Chips Recipe
It’s very hard not to love fish & chips. A great classic that many of us enjoy on a regular basis. This recipe suggests a healthier version by using a light batter, cutting down on calories and fat but certainly not taste! Why not treat your family to this fantastic dish?
Healthier Fish & Chips Recipe
Author:
Serves: 4
Ingredients
- For the chips:
- 800g Maris piper potatoes, scrubbed and chopped into 1½–2cm chips
- 2 tsp sea salt
- 1 tbsp olive oil
- For the fish:
- 1 medium free-range egg
- 250ml ice-cold water
- 70g plain flour
- ½ tsp baking powder
- Finely grated zest of 1 lemon, plus wedges to serve
- Sunflower oil for frying
- 4 x 150g white fish fillets, such as haddock, cod or even lemon sole
Instructions
- Preheat the oven to 220°C/fan200°C/gas 7. Cook the chips in a pan of boiling water for 7-10 minutes until just tender, then drain and pat dry with kitchen paper. Put the chips in a roasting tin, then toss with the salt and olive oil. Roast the chips for 15 minutes, turn, then cook for another 20-25 minutes until golden.
- Meanwhile, make the fish batter. Whisk the egg in a medium bowl with the water until frothy. Sift the flour and baking powder into another mixing bowl, then gradually whisk in the egg mixture. Stir through the lemon zest and season well.
- Pour the sunflower oil into a wide, deep pan until half full, then heat to 180-200°C (a piece of bread dropped into the oil will turn golden in 30-40 seconds). Dip the fish fillets into the batter to coat, then use a slotted spoon to lower them into the hot oil (you may need to do this in batches). Fry for 5 minutes, keeping the oil at 180-200°C, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips and lemon wedges for squeezing.
Smoked Haddock Chowder Recipe
There’s nothing like a warm bowl of haddock chowder to warm you up on a cold day. It’s great comfort food and is easy to make! If you are using frozen ingredients, you can follow the recipe but make sure that you cook everything long enough so that all ingredients are cooked through.
Smoked Haddock Chowder Recipe
Author:
Serves: 4
Ingredients
- 25g butter
- 1 tbsp sunflower oil
- 1 medium onion, chopped
- 20g plain flour
- 400ml semi-skimmed milk
- 400ml just-boiled water
- 2 medium potatoes (approximately 200g each), peeled, cut into roughly 2cm cubes
- ¼ tsp salt
- freshly ground black pepper
- 100g sweetcorn kernels
- 125g sliced leeks
- 4 x 90g smoked haddock fillets
- 4 large free-range eggs (optional)
- handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional)
Instructions
- Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.
- In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.
- Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.
- Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.
- Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. Stir the remaining milk and water into the pan and return to a simmer, stirring.
- If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon
- To serve, spoon the chowder into warm bowls, seasoning with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg (if using). Garnish with parsley, if using. Serve with slices of crusty bread.
Fish Pie Recipe
Fish pie might just be the ultimate comfort food (or are we slightly biased?). Combining creamy mashed potatoes and delicious fish, it’s easy to make and any leftovers can easily be frozen to eat later. This recipe uses salmon, smoked haddock and cod. To make your life easier we have a fish pie mix available!
Fish Pie Recipe
Author:
Serves: 8
Ingredients
- 1.5 kg floury potatoes
- 4 large free-range eggs (optional)
- 50 g unsalted butter
- 50 g plain flour
- 2 fresh bay leaves
- 350 ml quality fish stock
- 350 ml semi-skimmed milk, plus an extra splash
- 50 g Cheddar cheese
- ½ a lemon
- 1 heaped teaspoon English mustard
- a few sprigs of fresh flat-leaf parsley (optional)
- 300 g skinless, boneless white fish, such as haddock, cod or sole
- 200 g skinless boneless salmon
- 200 g skinless, boneless undyed smoked haddock
- 200 g baby spinach
- extra virgin olive oil
- 1 whole nutmeg, for grating
Instructions
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
- Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
- Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
- Get yourself a 25cm x 30cm baking dish. Slice the fish fillets into 2.5cm chunks and spread them evenly over the base of the dish.
- Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
- Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.
- Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.
