YOUR FAVE FISH SUPPERS

FISH TACOS INGREDIENTS

600g skinless thick cod fillets

25g plain flour

2 eggs, beaten

50g panko breadcrumbs

100g mayonnaise

2 tbsp chopped fresh coriander plus extra leaves for the salad

juice ½ lime, plus wedges for serving.

1/3 cucumber, halved and sliced

2 baby gem lettuces, roughly torn

1 small red onion, sliced

rapeseed oil for deep frying

8 small flour tortillas

chilli sauce, to taste

METHOD

1. Cut the cod into thick bite-size pieces. Place the flour, beaten egg and panko breadcrumbs in three separate bowls. Toss the fish in the flour, then dip in the egg and then coat with the breadcrumbs. Repeat until all the fish has been coated. Set to one side.

2. To make the lime mayo, combine the mayonnaise, coriander and lime juice, adding a little more if needed. Set to one side. Combine the cucumber, lettuce, onion and some coriander leaves and serve in bowl.

3. Heat the oil in a deep saucepan until it reaches 180^oC. Gently lower the fish into the hot oil and fry for 3-4 minutes depending on the thickness of the fish. Do this in batches to ensure the oil stays hot enough.

4. To serve, warm the tortillas, fill with a little of the salad, some of the fish and then spoon over the lime mayo. Add a drizzle of chilli sauce and serve with lime wedges.

PAN-FRIED SALMON INGREDIENTS

4 x 150g skin-on salmon fillets

1 tbsp rapeseed oil

100g unsalted butter

50g capers, rinsed, drained and blotted dry

2 tbsp lemon juice

2 tbsp finely chopped flat-leaf parsley

For the mash:

500g King Edwards

600g parsnips

100ml double cream

knob of butter

METHOD

1. Place the potatoes and parsnips in a large saucepan, cover with water, bring to the boil and then simmer for 20 minutes until perfectly softened. Drain well, return to the pan and warm through gently to cook off any moisture. Add the cream and butter, season well and mash until perfectly smooth.

2. Meanwhile, season the salmon fillets, heat the oil in a large non-stick frying pan and add the salmon, skin side down. Cook over a medium-high heat for 2-3 minutes until the skin is crisp. Turn over, add the butter to the pan and baste the salmon in the bubbling butter for 1 minute or until cooked to your liking.

3. Set the salmon aside on a warmed platter, add the capers, lemon juice and parsley to the pan and add a good grind of black pepper. To serve, spoon the mash on to warmed plates, add the salmon and a good spoonful of the buttery dressing.

SMOKED HADDOCK FISHCAKES INGREDIENTS

750g Maris Piper potatoes, cubed
500g smoked haddock
300ml milk
3 tbsp chopped chives
3 tbsp finely chopped parsley
Zest 1 lemon
2 eggs, beaten
A little plain flour
75g panko breadcrumbs
Rapeseed oil for shallow frying

METHOD

1. Cook the potatoes in water until tender. Drain and allow to steam dry in a colander. Mash until perfectly smooth and tip into a large mixing bowl. Add the chives, parsley and lemon zest. Season well and combine until thoroughly mixed.

2. Meanwhile, place the haddock in a large frying pan, pour the milk over and top up with enough water to cover. Bring to the boil and gently simmer until just cooked through. Remove the fish from the cooking liquid and when cool enough to handle, remove the skin and any bones.

3. Flake the fish over the potato mixture and carefully combine. Divide into 12 and shape into patties. Place the flour in one bowl, the beaten eggs in another and the breadcrumbs in another. Coat the patties in flour, dip in egg and then coat with the breadcrumbs. Chill for 30 minutes.

4. Heat 2-3cm oil in a large frying pan and fry in batches until golden and piping hot. Serve straight away with tartar sauce, some salad leaves, lemon wedges and cornichons.

ROAST COD WITH CHORIZO, OLIVES AND POTATOES INGREDIENTS

4 x 150g thick cod loins

1 tbsp olive oil

200g chorizo, halved and sliced

500g cooked new potatoes, halved if large

2 garlic cloves, bashed

300g mixed baby tomatoes, halved

2 tbsp chopped fresh oregano

100g baby spinach

METHOD

1. Preheat the oven to 220 ^oC/200 ^oC fan/Gas 7. Place the fillets in a roasting tin, drizzle with the oil and season well. Roast for 10-15 minutes until cooked through. Set to one side.

2. Meanwhile, cook the chorizo in a large non-stick frying pan for 2-3 minutes until beginning to crisp and colour. Remove with a slotted spoon and set to one side. Add the potatoes and garlic to the pan and cook for 8 minutes until crisped at the edges and piping hot.

3. Add the tomatoes and oregano and return the chorizo to the pan. Season and stir in the spinach. Cook for a minute or so until just wilted. Divide among four warmed plates, place a piece of cod on each and serve straight away.

THAI SALMON BURGER INGREDIENTS

500g salmon fillet, skinned and roughly chopped

2 tbsp Thai red curry paste

1 tbsp grated fresh ginger

good pinch salt

40g fresh coriander, finely chopped

1 tbsp rapeseed oil

To serve:

4 burger buns, split and toasted

6 tbsp mayonnaise

finely sliced red onion

good handful rocket

Sriracha chilli sauce to taste

METHOD

1. Drop the salmon into a food processor along with the curry paste, ginger, salt and coriander. Pulse the mixture until it comes together into a rough paste – it’s nice to keep a little of the texture. Shape into four fat burgers and chill for 15 minutes.

2. To cook, heat the oil in a large non-stick frying pan, add the burgers and cook for 4-5 minutes on each side, turning occasionally until cooked through. To serve, spread mayo on the base of each bun, layer with red onion, rocket and a burger, add chilli sauce, followed by the top of the bun. Delicious served with sweet-potato wedges.