Sunday, June 12, 2011

Fish and Seafood for gourmets

Fish, chips and mushy peas


sunflower oil for deep-frying
• ¹⁄₂ teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 8oz nice white fish fillets, pinboned
• 2 cups flour, plus extra for dusting
• 1¹⁄₄ cups good cold beer
• 3 heaping teaspoons baking powder
• 2lb potatoes, peeled and
• sliced into chips (French or home fries)

• a knob of butter
• 4 handfuls of shelled peas
• a small handful of fresh mint, leaves picked and chopped
• a squeeze of lemon juice
• sea salt and freshly ground black pepper


Good fish and chips are becoming harder to find these days, but there are still some good boysout there making the real deal. However, if you want to make your own at home, here’s the recipe I use. Unless you’ve got a really big fryer I’d say it’s not really worth trying to make fish and chips at home for more than 4 people – otherwise it becomes a struggle. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn’t around!) – and pickled chillies are good too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with salt and pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.

Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped heavy cream (i.e. it should stick to whatever
you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp. Meanwhile, parboil your sliced potatoes in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 350ºF until golden and crisp. While the potatoes are frying, you can place the fish on a baking
sheet and put them in the oven for a few minutes at 350ºF to finish cooking. This way they will stay crisp while you finish off the fries. When they are done, drain them on paper towels, season with salt, and serve with the fish and mushy peas.

Fish kebabs


• 1lb 2oz monkfish tail (or cod or haddock), trimmed of all skin and bone and cut in to 1-inch cubes
• 6—8 skewers or sticks of fresh rosemary,lower leaves removed
• 9 oz boiled new potatoes,halved
• for the marinade - 2 thumb sized pieces of fresh ginger,thinly sliced
• juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves of garlic
• 2 dried chillies,crumbled
• 1 handful of freshmint
• 4 table spoons plain yogurt


Put all the marinade ingredients except the yogurt into a food processor and blitz until smooth. Stir in the yogurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes on each side.

Two Delightful Seafood Dishes

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Red Lobster Shrimp Scampi
1 cup White Wine
1/2 cup unsalted Butter
3 tablespoon minced Garlic
1 pound Shrimp, peeled and deveined
salt & pepper, to taste
Combine the butter, wine, garlic and shrimp in a pan.
Bake in a 350 degree F oven for about 7 minutes or
until the shrimp turn pink.
Be careful not to overcook the Shrimp.
Season with salt and pepper, to taste.
Serves 2-4

Red Lobster Dungeness Crab Bisque
1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska Dungeness crab meat
Salt, to taste
Chopped parsley
1. Sautee onion in butter until soft. Add flour; cook while stirring
for 1 minute.
2. Slowly stir in chicken broth and half-and-half; cook 5 minutes
while stirring.
3. Break crab into chunks; add to broth.
4. Heat thoroughly and add salt and pepper to taste. Garnish with
Serves 4

Please Remember
Cooking Seafood
1. Purchase seafood fresh or frozen. Clams and muscles should be alive in shell when purchased. With lobster and crab live is best but frozen is a second option.
2. Cook fresh seafood within 24 hours of purchase if not sooner.
3. With frozen seafood thaw immediately before cooking. Thaw fish in refrigerator.
4. When boiling lobster no special preparation is needed. Put the lobster in boiling water head first.
5. When cooking steam crabs done when shells turn bright red.
6. Steam muscles should be cooked for only 2-3 minutes in covered pan.
7. After cooked lobster’s and crab’s shells should be cracked and dip flesh in melted butter. If desired add lemon juice separately.
8. Sautee shrimp, scallops and clams. Can be sauteed in wine sauce, garlic butter, butter, margarine or oil. Watch and remove when cooked to desired taste.
9. For mixed-seafood main dishes steamed shrimp, scallops and clams can be used.
10. Marinated seafood in refrigerator.
11. Baking fish 10 minutes per inch of thickeness at 400-450 degrees F. Halfway through cooking time turn fish. When fish becomes opaque and thickest part of fish flakes.
If fish one inch thick or less place 2 to 4 inches from heat. Pieces greater than one inch should be placed 5-6 inches from heat.
Saute: fish in approximately 1/8 inch of cooking oil or oil covers one side of fish. Cook for 3-6 minutes per side.
Deep Fry: Cooking oil should cover entire fish. Cooking time approximately 2-3 minutes or until fish golden brown.
Shrimp broiled in 4 cups of water per pound of shrimp. Bring water to broil place shrimp and simmer for 3-5 minutes.
Scallops broil for 3-5 minutes
There can be health riskes when consuming raw seafood.

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