Fish & Seafood Recipes

To make this recipe you will need:

• 500g potatoes, cut into wedges
• Olive oil to drizzle
• Cornish sea salt flakes
• 2 lemons, 1 thinly sliced, ½ juiced and ½ cut into wedges to serve
• 75g butter, plus an extra knob for frying
• 3 fresh sage sprigs, leaves finely chopped, a few reserved whole
• 5 whole garlic cloves
• 1  whole plaice

And here’s how to do it…

1. Heat the oven to 180°C.

2. Put the garlic cloves with a sprinkle of sea salt, black pepper and a drizzle of olive oil in a small roasting tin and pop in the oven for about 20 minutes until soft.

3. Toss the potatoes in a large roasting tin with a good drizzle of oil and season with sea salt and black pepper. Nestle the lemon slices among the potatoes, then roast for 40 minutes, turning halfway through, until golden and crisp.

4. Meanwhile, melt the 75g butter in a sauté pan over a low-medium heat and fry the whole sage leaves until crisp, then drain on kitchen paper and set aside.

5. Gently heat the butter in the pan until it begins to brown and smell nutty (don’t let it burn). Add a little lemon juice (be careful as it may spit), then stir in the roasted garlic and chopped sage. Cook for another minute or so until the sage turns crisp, then transfer to a bowl and keep warm. Don’t wash the pan.

6. Once the potatoes are crisp, lay the whole plaice on top and drizzle with a tablespoon of the sage & garlic butter. Bake for 10-15 minutes until the fish is just cooked. When you insert a small knife, the delicate flesh should be opaque and flaky.

7. Once the plaice is cooked scatter with the fried sage leaves and drizzle with the remaining sage & garlic butter. Serve with lemon wedges.

Serve with wilted spinach, kale or seasonal greens or alternatively alongside a fresh crisp salad.

To make this recipe you will need:

• 2 Packs of Cornish Mackerel Butterflied or Fillets (about 8 fillets is good)
• 6 Medium size potatoes - scrubbed and halved
• Zest of 1 Lemon
• Some Bay Leaves - about 6
• 3 small red or white onions - or a mix of the two
• 4 or 5 stalks of spring onions (optional)

FOR THE GREEN SAUCE

• Big handful of parsley
• Small handful of mint
• 2 tbsp capers
• 3 tsp mustard - we used Dijon
• 2 cloves of garlic - grated
• 8 anchovy fillets in oil
• 2 tbsp of Apple Cider Vinegar
• 4 tbsp of olive oil
• Cornish Seasalt and Pepper to taste

And here’s how to do it…

First make the green sauce. You cannot go wrong with this - make it to your tastes!

1. Place the parsley and mint on a board and chop it all up.

2. Add the capers, mustard, anchovies and grated garlic and carry on chopping until it’s all fairly fine.

3. Spoon into a bowl and add the vinegar and olive oil and season with salt and pepper to taste.

4. It should have a loose-ish consistency, a bit like a dressing, so add a splash more oil or a tiny dash of water if it’s a bit thick.

5. Scrub the new potatoes to remove any grit or soil.

6. Halve the big ones, then arrange them over a large baking tray in a single layer.

7. Trickle over olive oil and season them well with salt and pepper.

8. Place the potatoes into a hot oven, about 200°C, and roast them for 15 to 20 minutes.

9. Remove the tray from the oven and scatter over the bay leaves, sliced red onions and lemon zest.

10, Turn everything together and return to the oven for a further 12–15 minutes or until the potatoes are tender and golden.

11. Cut the mackerel fillets in half, drizzle them with the remaining olive oil and season them all over with a little salt and pepper.

12. Place the fish on top of the potatoes and return to the oven for about 5 minutes; this should be enough to cook the mackerel through.

12. Remove the tray from the oven and dot all over with the green herb sauce.

13. Serve at once with a nice crisp green salad.

To make this recipe you will need:

And here’s how to make it…

To make this recipe you will need:

And here’s how to make it…

To make this recipe you will need:

And here’s how to make it…

To make this recipe you will need:

And here’s how to make it…

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