Fish Recipes
Discover delicious recipes featuring fresh fish and seafood. From classic British fish and chips to elegant grilled salmon, explore our collection of tried-and-tested recipes.
Classic British Fish and Chips
A British classic that never goes out of style. Crispy beer-battered fish served with golden chips and mushy peas.
Ingredients:
- 4 large white fish fillets (cod or haddock), about 200g each
- 225g plain flour
- 300ml cold beer (lager works well)
- 1 tsp baking powder
- Salt and pepper to taste
- 1kg Maris Piper potatoes
- Vegetable oil for frying
- Mushy peas and tartar sauce to serve
Instructions:
- Cut the potatoes into thick chips and soak in cold water for 30 minutes. Drain and pat dry.
- For the batter, mix flour, baking powder, and a pinch of salt in a bowl. Gradually whisk in the beer until smooth. Let rest for 15 minutes.
- Heat oil in a deep fryer or large pan to 180°C. Fry the chips in batches until golden and crispy. Drain on kitchen paper and keep warm.
- Dip each fish fillet in the batter, allowing excess to drip off. Carefully lower into the hot oil and fry for 4-5 minutes until golden and cooked through.
- Drain the fish on kitchen paper and serve immediately with chips, mushy peas, and tartar sauce.
Tips:
- Use cold beer and cold batter for the crispiest coating
- Don't overcrowd the fryer - cook fish in batches
- Serve immediately for the best texture
Pan-Seared Salmon with Lemon Butter
An elegant and quick dish that showcases the natural flavour of fresh salmon. Perfect for a weeknight dinner or special occasion.
Ingredients:
- 2 salmon fillets, skin-on, about 150g each
- 2 tbsp olive oil
- 50g butter
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- Fresh dill, chopped
- Salt and pepper to taste
- Steamed vegetables or salad to serve
Instructions:
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a large non-stick pan over medium-high heat.
- Place salmon skin-side up in the pan and cook for 4-5 minutes until golden.
- Flip the salmon and cook for another 3-4 minutes until cooked through but still moist.
- Remove salmon from pan and set aside. Reduce heat and add butter, garlic, and lemon juice to the pan.
- Cook for 1 minute, then stir in lemon zest and dill.
- Pour the lemon butter sauce over the salmon and serve immediately with vegetables.
Tips:
- Don't move the salmon until it's ready to flip - this ensures a crispy skin
- Cook until the centre is just opaque - salmon continues cooking after removal from heat
- Fresh lemon is essential for the best flavour
Grilled Sea Bass with Herbs
Light, fresh, and full of flavour. This grilled sea bass recipe is perfect for summer evenings and showcases the delicate taste of fresh sea bass.
Ingredients:
- 2 whole sea bass, cleaned and scaled (about 400g each)
- 3 tbsp olive oil
- 2 lemons, one sliced, one juiced
- Fresh herbs: thyme, rosemary, parsley
- 4 cloves garlic, sliced
- Salt and pepper to taste
- New potatoes and green beans to serve
Instructions:
- Preheat grill or barbecue to medium-high heat.
- Make 3 diagonal cuts on each side of the fish.
- Stuff the cavity with lemon slices, garlic, and herbs.
- Rub the outside with olive oil and season with salt and pepper.
- Grill for 6-7 minutes on each side, until the skin is crispy and the flesh is opaque.
- Serve with lemon wedges, fresh herbs, and your choice of sides.
Tips:
- Ensure the grill is well-oiled to prevent sticking
- Don't flip too early - let the skin crisp up first
- Test doneness by checking if the flesh flakes easily
Fish Pie with Creamy Mash
A comforting British classic. Creamy fish pie topped with buttery mashed potatoes - perfect for family dinners.
Ingredients:
- 600g mixed fish (salmon, cod, haddock), cut into chunks
- 200g prawns
- 50g butter
- 50g plain flour
- 500ml whole milk
- 1kg potatoes, peeled and chopped
- 50g butter for mash
- 2 tbsp fresh parsley, chopped
- 1 lemon, zested
- Salt, pepper, and nutmeg
Instructions:
- Preheat oven to 200°C/180°C fan.
- Cook potatoes in boiling salted water until tender. Drain and mash with butter and milk. Season well.
- Poach the fish in milk for 3-4 minutes until just cooked. Remove fish and reserve the milk.
- Make a white sauce: melt butter, stir in flour, gradually add reserved milk. Cook until thick and smooth.
- Add fish, prawns, parsley, and lemon zest to the sauce. Season with salt, pepper, and nutmeg.
- Transfer to an ovenproof dish and top with mashed potatoes.
- Bake for 25-30 minutes until golden and bubbling. Serve hot.
Tips:
- Use a mix of fish for better flavour and texture
- Don't overcook the fish when poaching
- Fork the mash on top for a crispy finish