COOL FISH MENU RECIPES

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ULTIMATE FISH CAKES RECIPE - BBC GOOD FOOD



Ultimate fish cakes recipe - BBC Good Food image

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Provided by Angela Nilsen

Categories     Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 18

125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve

Steps:

  • Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
  • Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
  • Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
  • Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
  • Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
  • Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
  • Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
  • Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
  • Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
  • Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
  • Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
  • On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
  • Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
  • Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
  • Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Nutrition Facts : Calories 359 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.7 milligram of sodium

NEW ENGLAND FISH CHOWDER RECIPE - EPICURIOUS



New England Fish Chowder Recipe - Epicurious image

A classic, easy New England Fish Chowder recipe.

Provided by Jasper White

Yield Makes about 14 cups; serves 8 as a main course

Number Of Ingredients 13

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock ,Traditional Fish Stock ,Chicken Stock , or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
N/A freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Steps:

  • 1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  • 2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  • 3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  • 4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • 5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
  • 6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
  • Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’4here are alternatives listed in the recipe.
  • For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

More about "cool fish menu recipes"

FISH PIE RECIPE - BBC FOOD
The older I get, the keener I am to keep ingredients out of recipes instead of adding them. This is as simple a fish pie as you can imagine, but if the fish is good (and that includes the smoked fish, which must be of the best quality), there is no better fish dish in the world than British fish pie with boiled eggs and parsley.
From bbc.co.uk
Reviews 4.2
Cuisine British
  • Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
See details


ULTIMATE FISH CAKES RECIPE - BBC GOOD FOOD
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner
Cuisine British
Calories 359 calories per serving
  • Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
See details


NEW ENGLAND FISH CHOWDER RECIPE - EPICURIOUS
A classic, easy New England Fish Chowder recipe.
From epicurious.com
Reviews 3.7
  • For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.
See details


FISH PIE RECIPE - BBC FOOD
The older I get, the keener I am to keep ingredients out of recipes instead of adding them. This is as simple a fish pie as you can imagine, but if the fish is good (and that includes the smoked fish, which must be of the best quality), there is no better fish dish in the world than British fish pie with boiled eggs and parsley.
From bbc.co.uk
Reviews 4.2
Cuisine British
  • Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
See details


MARY BERRY'S FISH PIE RECIPE - BBC FOOD
Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Mary still does it today with happy memories of childhood. Make it up to 36 hours ahead before cooking and keep in the fridge.
From bbc.co.uk
Reviews 4.9
Cuisine British
  • Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.
See details


FAMILY MEALS: EASY FISH CAKES RECIPE - BBC GOOD FOOD
These freezable and simple-to-make fish patties are ideal as a family meal or can be made and frozen individually as a quick last-minute kids supper, from toddlers to teens
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course
Cuisine British
Calories 352 calories per serving
  • Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.
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LONG JOHN SILVER'S BATTER-DIPPED FISH - TOP SECRET RECIP…
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business. Make my McDonald's French Fries recipe for the classic fish 'n chips experience.  Source: Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
Total Time 30 minutes0S
Calories 335 calories per serving
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TRADITIONAL BRITISH FISH PIE RECIPE | ALLRECIPES
A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.
From allrecipes.com
Total Time 1 hours 40 minutes
Category English Recipes
Calories 504.1 calories per serving
  • Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
See details


NEW ENGLAND FISH CHOWDER RECIPE - EPICURIOUS
A classic, easy New England Fish Chowder recipe.
From epicurious.com
Reviews 3.7
  • For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.
See details


FISH PIE RECIPE - BBC FOOD
The older I get, the keener I am to keep ingredients out of recipes instead of adding them. This is as simple a fish pie as you can imagine, but if the fish is good (and that includes the smoked fish, which must be of the best quality), there is no better fish dish in the world than British fish pie with boiled eggs and parsley.
From bbc.co.uk
Reviews 4.2
Cuisine British
  • Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
See details


MARY BERRY'S FISH PIE RECIPE - BBC FOOD
Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Mary still does it today with happy memories of childhood. Make it up to 36 hours ahead before cooking and keep in the fridge.
From bbc.co.uk
Reviews 4.9
Cuisine British
  • Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.
See details


FAMILY MEALS: EASY FISH CAKES RECIPE - BBC GOOD FOOD
These freezable and simple-to-make fish patties are ideal as a family meal or can be made and frozen individually as a quick last-minute kids supper, from toddlers to teens
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course
Cuisine British
Calories 352 calories per serving
  • Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.
See details


LONG JOHN SILVER'S BATTER-DIPPED FISH - TOP SECRET RECIP…
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business. Make my McDonald's French Fries recipe for the classic fish 'n chips experience.  Source: Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
Total Time 30 minutes0S
Calories 335 calories per serving
See details


TRADITIONAL BRITISH FISH PIE RECIPE | ALLRECIPES
A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.
From allrecipes.com
Total Time 1 hours 40 minutes
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Calories 504.1 calories per serving
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See details


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