Fish for Dinner: Delicious Seafood Recipes to Cook at Home

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To make the batter, sift the flour, baking powder, turmeric and garam masala together into a bowl and add a pinch of salt then mix in the mashed potato, yogurt, coriander (cilantro) and all the egg yolks. In a separate bowl, whisk the egg whites until firm, then fold them through A BRAND NEW collection from the UK’s most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.

Fish for Dinner: Delicious Seafood Recipes to Cook at Home

Lobster is actually quite an affordable species. It’s obviously got that attachment of being luxury, but there are so many different ways to use it and you can get two or three meals out of one lobster.” Turkey might be traditional and more and more of us are choosing goose, venison or even beef for Christmas dinner, but don’t forget about fish. If you’re catering for pescatarians or just fancy feeling a little less bloated after the big meal, fish is an often overlooked option that can have everyone oohing and aahing as if it were a giant bird or cut of meat – and our collection of Christmas fish recipes is the perfect place to get inspired. Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.)There was a time when I couldn’t do it, [but] I do believe everyone can do it. People worry about making a mistake and ruining the fish, but you can’t really ruin it. [If] you don’t get close enough to the bone and leave a bit of meat on the carcass, just go in with a spoon and use that for fishcakes or fish pies. You’re never going to waste anything. The best thing you can do is have a go.” That’s when I started to really appreciate all the different species, the different textures, different seasons… What was sustainable and what wasn’t sustainable.” Heat the oven to 200C (180C fan)/390F/gas 6. Put the bread on an oven tray, drizzle with olive oil, season and bake for 10 minutes, until golden and crisp. Tip out on a plate lined with kitchen paper to drain, and set aside.

Gurnard with Porthilly Sauce Recipe - Great British Chefs Gurnard with Porthilly Sauce Recipe - Great British Chefs

It’s a way of using a deemed-to-be-expensive species but in a smaller amount, and it goes a lot further,” he says. (Kate Whitaker/PA) When the pan is hot, add a drizzle of olive oil and carefully add the fish fillets skin-side down. Cook for 2 minutes, then transfer the pan to the oven and cook for a further 2–3 minutes. Remove the pan from the oven; the fish should still look a little translucent on the top

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Meanwhile, heat a large pan over a medium head and add a little olive oil. When hot, add the onions, carrots, tomatoes, garlic and orange zest and sweat gently for 5 minutes until softened and lightly coloured For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate.

Nathan Outlaw: Lobster is actually quite affordable right now Nathan Outlaw: Lobster is actually quite affordable right now

Sometimes I like to cook with bold, strong ‘wake me up and slap my face’ flavours and this dish is one of them. The great thing about gurnard is its versatility – it’s a chef tournant (ask a chef) of the sea kitchen. Here, the classic Indian spices bring it to life and the potato pancake has a little twist to it, making it the perfect accompaniment.“ Nathan Outlaw To serve, add the watercress, coriander (cilantro) and mustard cress to the shallots, season with salt and pepper and toss together, then divide the salad between 4 warmed plates. Place 2 potato pancakes on each plate, top with 3 pieces of fish and a dollop of chilli yogurt. Hailing from Maidstone, Kent, Outlaw says he grew up not liking fish. “As a kid I’d eat fish fingers or fish and chips, barely – I’d have to be convinced,” he laughs. After all, people change. “This is why I’m a good person to talk about fish with.” While the fish finishes cooking, give the sauce a good whisk and pour it equally into 4 warmed bowls. Using a palette knife, carefully lift each fish fillet from the pan and place on top of the sauce. Finish with a generous drizzle of extra virgin olive oil and serve straight away

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One major mistake many home cooks make is overcooking the fish. “I’d say 80-85% can be eaten raw, for a start, so you never need to worry about [undercooking] with any species that you have at home. Even if it’s slightly undercooked, nothing’s going to happen,” says Outlaw. “It does seem the case that people err on the side of caution and overcook – and then unfortunately what happens is you probably have an experience that’s not great and it’s dry. For the batter, mix the flour and cider until smooth. Heat the oil to 180C in a deep-fat fryer (or deep-sided, heavy-based pan) and season the fish. Dip each chunk of fish in the batter to coat, then deep-fry in batches for three to four minutes, until cooked and crisp. Gently lift out, drain on kitchen paper and keep warm.

Nathan Outlaw Recipes - Great British Chefs

The main thing people are worried about is it being difficult [to fillet fish at home] and smelling of fish – but if you buy good fish it’s not smelly, it smells of the sea which is quite a nice smell.” He’s on a mission to make fish and seafood cooking more accessible to home cooks with his new book, Fish For Dinner, full of tips and advice to “demystify” fish – with a big focus on seasonal and sustainable shopping. (Alamy/PA) The 45-year-old recommends tail meat for lobster dumplings, or using the meat for an alternative take on sesame prawn toast.

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This recipe was a Spiced Gurnard Turmeric Potato Pancake, Watercress & Shallot Salad, Chilli & Lime Yogurt Fish For Dinner , by Nathan Outlaw. We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across. Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Heat your oven to 180ºC Fan (400ºF), Gas Mark 6 and bake the potatoes for 1 hour until cooked. Scoop out the cooked potato and mash or put through a potato ricer. You should have about 300g (10½oz) mashed potato.