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FISH
Click here for
TROUT & SALMON
Recipes
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Fish on
the Run
Take a bowl and put in plain flour,
a good sprinkle of
salt and black pepper Add lemon pepper,. mix all
together.
Coat your fish and fry in butter and oil until golden, turn once to
fry other side.
Crumbed Fish
Use "Coat and Cook"
4 tbsp of flour with
lemon pepper. Sprinkle of salt.
Mix all together, and coat fish,
Fry in butter and oil until golden, turn once to fry other side.
Fish in
Light Crispy Batter
Make up batter mix and
double deep fry.
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Grilled
Fish
Gurnard Terakihi
Snapper Hapuka Kingfish
Dredge your fish in
"Coat and Cook" Sprinkle a little salt and pepper and some
parmesan cheese Grill and repeat process once turned.
Variations:
Add a little cumin to the Coat and Cook
Squeeze of lemon juice on each
side
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Fish Cakes / Fritters
Best prepared by using an old type hand mincer
Ingredients:
500g Kahawai 500g potato salt
and pepper 1 tbsp mixed herbs 1/2 cup FRESH chopped parsley sprinkle lemon pepper
little lemon zest
1 cup breadcrumbs ( or use "cook n coat"
).
Method:
Remove the red flesh from the kahawai and
mince the white flesh (on fine blade) .Add all the other ingredients and mix in well.
Set aside.
Using a separate bowl mince the potato and drain off the
excess liquid. Place the potato in a clean tea towel and squeeze to
remove excess fluid..
Drain off any fluids from the fish mix and add
the potato and combine well. Form into patties dip in breadcrumbs and
shallow fry until golden brown
Variations:
(a) You
can make mussel fritters using this same recipe with pre-steamed mussels
( reduce quantities )
(b) Make seafood fritters using minced prawns
crabmeat and mussels and add a little fish.
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Herbed Fish Cakes
Nice with a bit of sweet chilli sauce
for dipping
Mash some potatoes and add an egg, some herbs such as thai
seasoning or mixed herbs and a tin of drained tuna or salmon.
Mix in 1/4 cup of fresh finely chopped parsley. Form into balls or cakes and coat with flour, breadcrumbs or maybe "coat
and cook"
Fry in a little oil and butter mix till golden.
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Fish Cakes (quick)
Use 400g tin smoked fish
Soak 4-5 slices bread in juice from one 400g tin of smoked
fish for 10-15 mins. Add salt pepper and 1 egg, beat and add fish. Mix
well.
Make flat cakes and roll in flour, egg and breadcrumbs and fry till
golden.
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Whitebait Fritters
Ingredients:
250g Whitebait
2 egg
butter
Method:
Defrost whitebait naturally in the fridge. Once defrosted place in bowl and add two
eggs.
Using a fork, whip whitebait and egg mixture
vigorously for approx 15 seconds or until slightly frothy.
Add butter to pan, ensuring pan is nice and hot, and add spoonfuls of
mixture to pan.
Cook for 45 seconds to 1 minute each side, or a little longer if you
like them browned
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Whitebait Floured
Soften some butter and add three crushed
garlic cloves, a little fine chopped rosemary and parsley. Mix all well
together.
In a bowl, mix, flour, pinch of salt,
white pepper and a little lemon pepper Sieve and place in plastic bag.
Place in dried whitebait and shake.
Back into the sieve to remove excess flour mix and into dry frypan and
toss. Knobs of the herbed butter and mix, frying till nicely
golden brown.
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Fish
fillets in a pocket ~ Oven
Tear
off an arms width piece of tin foil and fold in half. Now fold in half again
and roll/fold three of the edges to make a pocket.
Sprinkle a little salt some fine chopped parsley
lemon pepper dill and a squeeze of
lemon juice over the top of your fillets.Turn over and repeat.
Now drizzle or spray a
little olive oil and place in parcel pocket Place a few onion rings
on top and fold/roll up last edge and place in oven.
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Fish
whole in a pocket ~ BBQ
Tear
off approx 2.5 metre piece of tin foil and fold in half. Now fold in half again
and roll/fold three of the edges to make a pocket.
Take your 3 pound
snapper and gut, de~fin and scale thoroughly. Leave skin on. Place slits
diagonally across outside at 30mm intervals.
Sprinkle a
little salt and lemon pepper into these slits. Now stuff into slits,
fine chopped parsley and dill.
Turn over and repeat. Fill the
fish cavity with the below stuffing, place in parcel pocket and drizzle or
spray with olive oil.
Fold/roll up last edge and place on BBQ grill. Cooking time for each side depends on thickness of fish but about 20mins
each side is approx.
Stuffing:
In a bowl, place one cup of breadcrumbs, fresh parsley, dried thyme and the zest of
a whole lemon. Squeeze in all the lemon juice.
Add a little salt and
some WHITE pepper Mix well together and pour in some melted
butter, mix well and stuff (paper towel dried) cavity
Hints:
A hooded BBQ works best
(a) I have tried different herbs/spices coriander basil, thyme, dill, oregano, tarragon, mixed spice, chives, ground
fennel seeds.
(b) Use a "fisharoo"
for whole fish directly over BBQ grill without foil. Pin gut cavity with
water soaked toothpicks.
(c) Lemon
~ herbed sauce on the side.
(d) Splash of white wine
all over the fish for that extra moist steamed fish.
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Fish
whole in a pocket ~ BBQ or Oven
tarragon chives mint parsley dill
lemon butter
Take your snapper and gut, de~fin and scale thoroughly. Leave skin on.
Finely chop all the herbs and slice the lemon thinly, skin on.
Lay down a large sheet of foil twice the width of the fish and then
baking paper ontop. Place a row of lemon slices along the middle.
On top, sprinkle liberal amount of herbs, a splash of olive oil and then
a few knobs of butter .Lay the fish on top .Sprinkle salt in the gut
cavity.
Place a few lemon wedges into the gut cavity .Lay the rest of the lemon
wedges on top of fish, the rest of the herbs, olive oil and butter
knobs.
Close wrap and seal the pocket adding 1/4 cup of white still wine just
before sealing.
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Fish Fillets In White Wine Sauce
Ingredients:
6 fish Fillets 1 cup butter 2
tbsp minced garlic 1 large white onion 1 bunch spring onions 1 cup chopped parsley 11/2 cups white wine
2 lemons
flour salt pepper oil
Method:
Season and flour
fillets well. Pan fry fillets until
lightly brown - not well done. Remove from pan and set aside on paper
towels.
Remove oil from frying pan and sauté all chopped seasonings and
garlic in butter until tender. Add wine and stir well for 3 minutes.
Remove from heat and add fish fillets to sauce. Let simmer until all
fillets are cooked.
Sprinkle with lemon juice before serving and garnish
with fresh parsley.
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Fish Chunks in Fennel Sauce
Pre heat oven to 180 c
In a large frypan, place 40 gms of butter,
2 spring onions finely chopped and some sliced fennel bulb. Stir fry for
a minute or two.
Add 2 tbsp of plain flour and stir in and cook. Add one cup of fish
stock 150ml of cream and some finely chopped fennel tops.
When mixture bubbles turn down heat to low and add 2 tsp of dijon
mustard 1 tbsp of lemon juice 1/4 cup of frozen peas and stir for
a minute.
Now add your chunky white fish (snapper / blue cod / terakihi is great )
and cook on stove top for two minutes.
Pour into casserole dish, place in oven for 35 mins at 180c.
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Cajun
Kingfish
Ingredients:
2 skinned Kingfish fillets 2 red onions 3 large ripe tomatoes 2 red capsicums
olive oil
1 x tbsp "masterfoods" cajun seasoning (or more to taste) salt and pepper
Method:
Slice the onions thinly and fry in a little olive oil until golden
and fairly soft. Then place the onions in an ovenproof dish.
Place the Kingfish fillets side by side, head to tail, on top of
the onions, and season with salt and pepper.
Cover the fish with thinly sliced tomatoes, and capsicums. Sprinkle with cajun spices, and drizzle with olive oil.
Place a strip of aluminium foil over the centre of tomatoes and
capsicums to prevent drying. Bake at 180 for 30-40 minutes, removing
the foil half way through cooking. Serve with rice and green vegetables, or salad and hot crusty
bread.
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Fisher's
Flounder
Cook belly side first
Ingredients:
1
cleaned flounder per person rosemary salt flour
2 spring onions
parsley slivered almonds lemon butter/oil
Method:
Sauce: In
butter, cook spring onions, chopped parsley and 2 tbsp of
slivered almonds.
Add
juice and grated rind of half a lemon .
Finely chop rosemary and add
to flour with a little salt .Dredge each
flounder and fry gently in oil and butter
mix on both sides
Once browned, pour a little sauce over each
flounder.
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