Easy Fish Recipes
Ingredients:
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4 prt of white fish
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225g plain flour plus extra for the fish
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285ml Cold Beer
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3 Heaped tea spoons of baking Powder
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Sun flower oil for frying
Directions:
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Pour enough sunflower oil into a deep fat fryer or a large pan to cover fish and heat up oil.
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Dry fish with kitchen roll
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Season with salt & pepper
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Whisk flour and baking powder together until nice and shiny, texture should be like semi whipped double cream
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Dust your fillets with flour, then dip into the batter and allow excess to drip off, holding one end, gently lower the fish into the oil one at a time.
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Cook for approx 4 mins, or until fish is cooked through and the batter is golden and crisp, remove and dry on kitchen paper.
Ingredients:
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1 Whole sea bass, gutted only, not scaled
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Enough rock salt to encase fish
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4 tbsp of thyme leaves
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Cold tap water
Directions:
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Preheat the oven to 210°.
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Wash and clean the sea bass under cold tap water, do not remove scales from fish.
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Arrange a 1cm thick layer of salt over the bottom of the baking tray.
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Pour the rest of the salt in a large bowl with the thyme. Mix in enough water to moisten but not over-wet the salt. You need to create a stiff slush that can be patted into shape.
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Place the fish on the layer of salt on the baking tray and cover with the remaining flavoured salt. The fish should be completely encased.
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Bake in the middle of the oven for 25min.
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To serve, crack open the salt crust with a spoon and lift away any large pieces of salt. Use a pastry brush to push away any remaining pieces.
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Cut the skin on either side of the sea bass by pulling it away with a fork. Lift the skin up, remove and discard.
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Run the tip of the fork down the centre of the fish, just to do one side of the spine. Gently lift the first fillet onto a warm serving plate. Do the same on the other side. Turn the fish over and repeat the process.
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Once all four fillets are on the serving plate. Serve immediately with a little crispy salad.
Ingredients:
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120ml Mirin
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20ml Sake or Dry White Wine
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280g White Miso
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130g Sugar
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6 Black Cod Fillets (170-225g each), skin removed (if you can’t find black cod, use any other firm white fish, cod fillet being the next best.
Directions:
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In a medium heavy-based saucepan, combine the mirin and sake and bring to the boil. Boil for 1minute (to cook off the alcohol), reduce the heat to medium, add the miso and stir until dissolved, about 5 minutes. Remove from the heat and cool to room temperature.
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Dry the fillets with kitchen paper and put them in a large sealable freezer bag. Add the miso glaze, seal and refrigerate for 24-48 hours.
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Bring the fillets to room temperature. Preheat the grill or place a griddle pan or heavy frying pan over a high heat. Wipe excess glaze from the fillets and grill or fry, turning once, until brown and glazed, about 8 minutes. Transfer to plates and serve.
This also makes an elegant stater. Just reduce the portion size by half and serve cod on greens lightly dressed with Asian Vinaigrette.
Ingredients:
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1 heaped tablespoon dark soft brown sugar
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25ml vodka
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sea salt
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1/2 an orange
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2 lemons
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a bunch of fresh dill
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2x150g salmon fillets
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4 tablespoons soured cream
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1&1/2 teaspoons jarred grated horseradish
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extra virgin olive oil
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250g vacuum pack of beetroots
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balsamic vinegar
Directions:
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place sugar, vodka, 3 heaped tbsp of salt, the orange zest plus lemon zest into a bowl. Pick the Dill leaves & place in bowl of cold water in the fridge. Finely chop the stalks and stir into the mixture. Pop salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film & place in the fridge for 5 hours.
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horse radish sauce, add the soured cream, grated horseradish & the juice from 1/2 lemon to a bowl. Mix well, season with a pinch of salt & add a drizzle of extra virgin olive oil and place in fridge.
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Add beetroot plus juice to a bowl add a splash of balsamic vinegar, season well with salt, then mash with a fork to a rough paste.
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after 5 hrs remove salmon from the bowl, wipe & discard excess salt, drain & finely chop the reserved dill leaves & rub all over the salmon, if not serving straight away, sandwich the salmon together skin side out & wrap in cling film.
To serve, remove the cling film and peel away salmon skin, transfer to a board & finely slice, serve along side horseradish sauce, balsamic beets & lemon wedges for squeezing.
Ingredients:
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300 g red-skinned potatoes, thinly sliced into rounds
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1 red pepper, cut into strips
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2 tbsp extra virgin olive oil
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1 rosemary sprig, leaves removed and finely chopped
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2 sea bass fillets
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25 g pitted black olives, halved
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1/2 lemon, sliced thinly into rounds
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Handful of basil leaves
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1 courgette thinly sliced
Directions
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Heat Oven to 180c/160c. Arrange the potatoes, courgette and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp of olive oil and scatter with rosemary, add a pinch of salt and a good grinding of pepper. Toss everything together and roast for 35-40 minutes, turning over half way through until the potatoes are golden and crisp at the edges.
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Arrange the fish fillets skin side up on top and acatter over the olives. Place a couple of lemon slices on top of the fish and drizzled with the remaining olive oil. Roast for further 10-15mins until the fish is cooked through. Serve scattered with basil leaves.
