Fish & Seafood Recipes

To make this recipe you will need:

And here’s how to make it…

You will need:

120g fresh Cornish spider crab meat
3 tablespoons mayonnaise
1 tablespoon sweet chilli sauce
Pinch of Cornish sea salt
Pinch of pepper
4 slices of chunky wholegrain bread

How to make:

Add 1 tablespoon of mayonnaise, 1 tablespoon of sweet chilli sauce, and a pinch of black pepper and salt to the fresh spider crab meat and mix together.
Stir in 2 more tablespoons of mayonnaise (or to the consistency you prefer).
Butter your slices of chunky bread, spoon on the crab mix, and sandwich with another slice of bread on top.
Serve with a little side salad and crisps for the perfect lunchtime snack.

To make this recipe you will need:

For the Fish Batter:

• 140g plain flour, plus extra for dusting
• 1½ tsp baking powder
• 1 large free-range egg
• 1 tsp fine garlic salt
• Pinch of dried oregano
• 1 tsp American or Dijon mustard
• 300g sustainable cod fillet, cut into 2cm strips
• 1 litre vegetable oil for deep frying

For Serving:

• 15 small corn tortillas
• Crispy lettuce, finely shredded
• Lime wedges

For the Pickled Red Onion:

• 1 tbsp fine sea salt
• 1 medium red onion, cut into thin strips
• Juice of 1 lime
• Pinch of dried oregano
• 1 scotch bonnet chilli, finely chopped

For the Salsa:

• 3 medium ripe tomatoes, finely chopped
• 1 small onion, finely chopped
• 3 tbsp chopped fresh coriander
• Juice of 1 lime

For the Mayonnaise Sauce:

• 3 tbsp soured cream
• 3 tbsp good quality mayonnaise
• Black pepper, to taste

And here’s how to do it…

1: Prepare the Pickled Red Onion:

Mix the sea salt with the red onion in a small non-metallic bowl. Set aside for 10 minutes.
Rinse the onion, drain, then toss with lime juice, dried oregano, chopped scotch bonnet chilli, and a pinch of salt. Set aside.

2: Make the Salsa:

In a non-metallic bowl, mix the finely chopped tomatoes, onion, fresh coriander, lime juice, and a pinch of salt. Set aside.

3: Prepare the Mayonnaise Sauce:

In a bowl, combine the soured cream and mayonnaise. Add black pepper to taste. Set aside.

4: Prepare the Batter:

In a large mixing bowl, combine the flour, baking powder, egg, garlic salt, dried oregano, mustard, and a grinding of black pepper.
Gradually whisk in 175ml of water until the batter reaches the consistency of double cream. Add more water if needed.

5:Prepare the Fish:

Dry the cod fillet strips on kitchen paper, then lightly dust with flour to help the batter stick.
Drop each floured fish strip into the batter and coat well.

6: Fry the Fish:

Pour the vegetable oil into a deep heavy-based pan to a depth of about 10cm. Heat the oil to 180°C on a thermometer (or until a cube of bread browns in 20 seconds).
Deep-fry the fish in batches for 3 minutes on each side until golden brown, then drain on the prepared baking trays. Repeat until all the fish is fried.

7: Assemble the Tacos:

Warm the corn tortillas.
Spread each tortilla with the mayonnaise sauce, then add 1-2 pieces of fried fish.
Top with shredded lettuce, salsa, and some pickled red onion.

Serve with lime wedges and enjoy with a cold beer.

ENJOY XX

To make this recipe you will need:

Ingredients:

• Glug of olive oil
• 500g Cornish new potatoes, halved or quartered depending on size
• 1 red onion, chopped
• 2 x 400g tins of chopped tomatoes
• 50g pitted Kalamata olives
• Small bunch of fresh oregano, chopped
• 1 tbsp tomato purée
• 1 tsp sugar
• 100ml red wine
• 4 x 150g sustainable Cornish cod fillets (or Cornish hake)
• Handful of fresh basil leaves, sliced

And here’s how to do it…

Heat the oven to 200°C/180°C fan/gas mark 6.
Place a lipped roasting tray with a glug of olive oil in the oven for 5 minutes to heat up.

1: Roast the Potatoes:

Toss the halved new potatoes in the hot oil in the roasting tray.
Season well with salt and pepper.
Roast in the oven for 25-30 minutes until the potatoes are tender and crisp.
Prepare the Tomato Sauce:

2: While the potatoes are roasting, heat another glug of olive oil in a large saucepan over medium heat.
Add the chopped red onion and fry for 3-4 minutes until softened.
Add the chopped tomatoes, pitted olives, chopped oregano, tomato purée, sugar or agave nectar, and red wine.
Bring the mixture to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.

3: Combine and Bake:

Remove the roasting tray with the potatoes from the oven and give them a toss to loosen.
Pour the tomato sauce over the roasted potatoes.
Nestle the cod (or hake) fillets on top of the sauce and potatoes.
Drizzle the fish with olive oil and season with salt and pepper.
Roast in the oven for 8-10 minutes or until the fish flakes easily with a fork.

4: To serve scatter the sliced basil leaves over the baked fish and potatoes.

This is a complete dish on it's own but you could also add alongside a green salad and some crusty bread.  

ENJOY XX

To make this recipe you will need:

• 2 x large line caught mackerel, filleted and pin boned
• 250g picked white King crab meat
• 200g brown crab meat
• A squeeze of lemon juice
• 10-12 new potatoes
• 2 tbls good quality mayonnaise
• Small bunch chive very finely minced
• https://www.thecornishfoodboxcompany.co.uk/bunched-radishes.html
• Some fresh seasonal salad leaves

And here’s how to do it…

• Mix the brown and white crab meat together well, but try not to break down the crab meat too much.
• Add a squeeze of lemon juice and some salt and pepper.
• Taste, add more seasoning if needed and keep in the fridge until needed.
• Peel the new potatoes and cut into ½ cm dice.
• Cook them in a pan of boiling water for 6 to 7 minutes until tender.
• Cool down under running water.
• If this is too fiddley for you you can cook the potatoes as they are and cut them up when they are cooked and keep the skins on.
• This will not deteriorate the flavour of the dish. 
• When the potatoes are cool, mix in the mayonnaise and chives, season and taste.
• Pre heat a grill to its highest setting.
• Lay the mackerel fillets on a tray, pour a little virgin olive oil over each one, season with Cornish sea salt and grill the  fillets skin side up for just a couple of minutes.
• You will be surprised at how quickly it cooks, and it is important not to over cook it. Don’t worry if the skin starts to colour and blister, we believe this only improves the flavour. 
• To serve place a spoonful of potato salad on a plate next to a generous portion of crab, place the mackerel on top, and finish with a few very finely sliced radishes and some of you favourite salad leaves.  

To make this recipe you will need:

1. Cornish Butter 50g, softened
2. 2 x Garlic Cloves, finely sliced
3. 2 x shallots, finely sliced
4. 1kg Cornish Mussels
5. Small bunch of Cornish Pasley chopped
6. 125ml White Wine
7. 100ml Double Cream
8. Vicky's Rustic Baguette

And here’s how to do it…

1. Mix the butter and garlic with a big pinch of salt.
2. Heat the barbecue until the coals are ashy white.
3. Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make a cross shape.
4. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley.
5. Season, then fold the foil in at the sides to create an oval bowl shape.
6. Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top.
7. Make sure that it’s well sealed so that the mussels can steam – use an extra sheet of foil to wrap the whole parcel if necessary.
8. Carefully place the parcel on the barbecue coals and cook for 10 mins.
9. Open the parcel and check the mussels have opened up.
10. Hot steam will billow out, so be careful.
11. Pour in the cream, cover (if your barbecue has a lid) and allow to cook for a few mins longer, so the smoky scents of the barbecue can get in.
12.  Sprinkle with the remaining parsley and serve with warm crusty bread.

To make this recipe you will need:

• 2 Cornish Ling Fillets 200g
• 1 Lemon
• 4 tbsp olive oil or Cornish Rapeseed Oil
• Cornish Seasalt & Pepper
• 109ml Cornish Wild Garlic Pesto

If you want to make your own pesto:

• A handful of wild garlic - 50g
• 35g almonds
• 2 tbsp parmesan cheese, grated
• A handful of mint, leaves only

And here’s how to do it…

If you are making your own pesto:

1. Scatter the almonds into a small food processor or you can use pestle and mortar.
2. Add the grated parmesan along with the mint leaves and the wild garlic.
3. Grate in the lemon zest and squeeze in the juice.
4. Add 3 tbsp rapeseed oil and a good pinch of salt and pepper.
5. Whizz till everything is finely chopped and combined into a pesto.
6. Put in a bowl and keep aside.
7. If you are using the amazing Cornish Wild Garlic Pesto then move onto the step below.
8. Pour 1 tbsp oil into a frying pan and warm to a high heat.
9. Sprinkle the ling fillets with a pinch of salt and pepper.
10. When the pan is hot, add the ling fillets, skin side down.
11. Fry on the skin side for 5 mins, then use a slice to carefully turn the fillets over.
12. Remove the pan from the heat and allow to cook for 2-3 mins in the risidual heat of the pan.
13. Serve the ling fillets topped with spoonfuls of the wild garlic pesto, with your choice of potatoes and seasonal greens on the side.

To make this recipe you will need:

From your Cornish Food Box & store cupboard

• 500g salad potatoes, halved or quartered
• 4 Mackerel Fillets
• 250g rhubarb, cut into 2cm pieces1 tbsp sunflower oil, plus 2 tsp for the fish
• Half a small red onion peeled, finely chopped
• Small bunch coriander leaves, chopped
• Watercress to serve 
• 1 tbsp clear honey
• 8cm piece cucumber
• Half teaspoon freshly ground black pepper
• Zest of 1 small orange
• 1 red chilli, de-seeded and finely chopped
• Creamed horseradish to serve

And here’s how to make it…

1. Pre-heat the oven to 190°C. Boil the potatoes in salted water for 5 minutes.

2. Drain the potatoes, put in a roasting tin and toss in 1 tablespoon of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.

3. Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.

4. Mix the rhubarb with the orange, black pepper, chilli, honey and a drizzle of oil. Roast in the oven for 8-10mins until just tender. Reserve the juices to drizzle over.

5. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the chopped onion and coriander.

6. Serve the mackerel, with the potatoes and rhubarb alongside the watercress and cucumber salad.

Serve with some creamed horseradish.