Category: Fish Recipes

June 19, 2014 Barbecue, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

June 18, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Fish in Batter

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Crisp Fried Fish in Batter
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crispy fried fish in batter. Fish fried in batter is only as good as the batter recipe. This batter recipe is foolproof, and will give you a light, puffy and crispy batter coating that compliments the flavor and texture of the fish.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 2 x 250g White fish
  • Lemon wedges to serve
Instructions
  1. Sift the flours and the baking powder into a large mixing bowl.
  2. Add the water and mix this to a smooth batter. Allow this to stand for 30 minutes.
  3. While the batter stands, pat the fish dry with kitchen paper, then season liberally with lemon pepper, and season to taste with salt.
  4. Add the salt and oil to the batter and whisk this in until totally combined.
  5. Half-fill your pan with oil and heat this to 180c or 350f.
  6. Drag the fish through the batter to get a good coating all over, then carefully lower the fish into the oil.
  7. Fry the fish for 3 minutes per side. Remove the fish and drain any excess oil on kitchen paper.
  8. Serve immediately with lemon wedges and the accompaniments of your choice.

 

June 17, 2014 Accompaniments, Bread, Chinese Recipes, Fish Recipes, Garnishes, Seafood, Snack Food, Thai Recipes

Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers


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Homemade Thai Prawn Crackers
Author: 
Recipe type: Seafood
Cuisine: Thai
 
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
Ingredients
  • 1 Tbs Chopped garlic
  • 1 Tbs Salt
  • 1 Tsp Ground white pepper
  • 100g Prawn meat
  • 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
  • Pinch of caster sugar
  • 1¾ cups Tapioca flour
  • 1 Tbs All purpose flour
  • 4 Tbs Boiling water
  • Oil for deep frying
Instructions
  1. Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
  2. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
  3. Mix this in, then knead it into a stiff dough.
  4. Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
  5. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
  6. Roll this dough into a sausage shape 40mm in diameter.
  7. Line your steamer with a strip of foil, place the dough on top of this.
  8. Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
  9. Place the steamer into the wok and steam the dough for 25 minutes.
  10. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
  11. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
  12. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
  13. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.

 

June 15, 2014 Chinese Recipes, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.

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Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.
Author: 
Recipe type: Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
  1. Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
  2. Add the water and whisk this to a smooth batter.
  3. Allow this to stand for 30 minutes.
  4. While the batter stands, peel and devein the prawns leaving the tails intact.
  5. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
  6. Half fill your pan with oil and heat to 190c / 375f.
  7. Add the salt and remaining oil to the batter and whisk until totally combined.
  8. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
  9. Fry the prawns for 3 minutes, remove and drain on kitchen paper.
  10. Serve immediately with the dipping sauces and accompaniments of your choice.

 

June 14, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Prawns Veracruz

Prawns Veracruz. Prawns with coriander, lime and sour cream. Mexican prawns Veracruz.


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Prawns Veracruz
Author: 
Recipe type: Seafood /Prawns
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner.
Ingredients
  • 12 Medium prawns (26-30 count)
  • 40g Butter
  • 1 Clove garlic (finely chopped)
  • 2 Tsp Soft brown sugar (demarara is best)
  • 2 Tbs Lime Juice (can substitute lemon juice)
  • 2 Tbs Finely chopped coriander leaf
  • 2 Tbs Sour cream
Instructions
  1. Peel and devein the prawns, leaving the tails in tact
  2. Heat your pan over medium hot heat, add the butter.
  3. When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
  4. Stir this until it is totally combined and becomes a smooth creamy sauce.
  5. Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
  6. Serve immediately.
Serving suggestion
  1. Serve with the crunchy rice recipe from our website --- click here

 

June 13, 2014 Accompaniments, Fish Recipes, Mexican Recipes, Seafood, Vegetable

Crunchy Prawn Flavored rice

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Crunchy Prawn Flavored rice
Author: 
Recipe type: Rice / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This rice is second to none. Fried first, then boiled in prawn bisque, the flavor in texture is outstanding. This crunchy prawn flavored rice is suitable for any seafoog platter, and will use all those leftover prawn shells and heads after cleaning the prawns.
Ingredients
  • 24-30 Prawn heads, shells and tails
  • 800ml Chicken stock
  • 1 Cup long grain white rice
  • 50g Butter
Instructions
  1. Pour the chicken stock into a pot or wok, add the prawn heads, tails and shells and bring this to a boil.
  2. Boil for 5 minutes, stirring regularly and crushing the prawn heads as you go.
  3. After 5 minutes, strain the liquid from the pan through a sieve.
  4. Heat another pan over medium high heat and add the butter and rice.
  5. Fry the rice until it is a dark golden color, then add the prawn stock.
  6. Bring this to a boil, and continue to boil for 10-12 minutes until blow holes appear in the surface of the rice, and almost all of the liquid has been absorbed.
  7. Remove from the heat, cover and allow to stand for 10 minutes before serving.

 

June 11, 2014 Cheese, Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Parmesan Crusted Baby Sole

Parmesan Crusted Baby Sole Recipe. Baby sole fried in butter with a crispy parmesan crust.


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Parmesan Crusted Baby Sole
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Parmesan Crusted Baby Sole. This simple recipe will receive accollades from your friends and family. Bay sole lightly coated in parmesan and lemon pepper, then butter-fried to crispy perfection fits the bill as the perfect starter, or as a main course by doubling the recipe.
Ingredients
  • 4 x Baby sole, 60-80g each
  • 1 Egg lightly beaten
  • 20g Parmesan, finely grated
  • 2½g Lemon pepper
  • 50g Butter
Instructions
  1. Pat the sole dry with kitchen paper, then paint with the egg.
  2. Combine the lemon pepper and parmesan, then sprinkle a thin layer of the mix onto a plate.
  3. Working with one sole at a time, press the sole into the mixture to get an even coating on each side of the fish. Repeat this with the remaining fish.
  4. Heat your pan over medium high heat, add the butter and fry the sole for 2 minute per side until crispy and golden.
  5. Transfer the sole to platters and serve with lemon wedges and the accompaniments of your choice.

 

June 6, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.


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Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Skate is undoubtedly one of the most under-rated seafoods out there. In this recipe the skate wings are coated with a milled cornflake mixture, then pan-fried to crisp perfection, and served with a nutty brown butter lemon caper sauce. Crisp fried skate wings with lemon caper sauce.
Ingredients
  • 2 x 300g Skate wings, skinned
  • 1 Cup powdered corn flakes
  • 1 Cup all-purpose flour
  • ½ Cup Tapioca flour (or cornflour)
  • 2 Eggs lightly beaten
  • 100g Butter
  • 30ml Lemon juice
  • Zest of 1 lemon
  • 2 Tbs Pickled capers
  • 2 Tbs Spring onion greens, finely chopped
Instructions
  1. In a bowl, combine the powdered corn flakes and all-purpose flour.
  2. Pat the wings dry with kitchen paper, drench them in the tapioca flour, then the egg, then the corn flake mix. Make sure to press the crumb into the flesh to get a good solid coating.
  3. Transfer the coated wings to a platter and allow the coating to set for 20 minutes.
  4. Heat your pan over medium high heat, add the butter and fry the wings for 5 minutes per side, then another 60 seconds per side.
  5. Finally, stand the wings up on the thick side and fry for 60 seconds before removing from the pan.
  6. Add the capers, spring onion greens, lemon juice and zest to the pan and fry for 15 seconds. Remove from the heat.
  7. Transfer the wings to serving platters, top with the lemon caper sauce and serve with the accompaniments of your choice.

 

April 30, 2014 Fish Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Crisp Deep-Fried Calamari Rings

Crisp Deep-Fried Calamari Recipe


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Crisp Deep-Fried Calamari Rings
Author: 
Recipe type: Seafood
Serves: 2-4
 
The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success!
Ingredients
  • 500g Calamari rings
  • ⅔ Cup Corn Flake crumbs
  • 2 Cups strong flour
  • 1 Tbs Salt
  • 1 Tbs sugar
  • 2 Tsp Cayenne pepper
  • 1 Tsp Garlic powder
  • 1 Cup cornflour
  • 2-3 Eggs lightly beaten
  • Lemon wedges to garnish
  • Oil for frying
Instructions
For the Coating
  1. Combine the corn flake crumbs, flour, salt, sugar, cayenne and garlic powder in a large bowl
  2. Measure a cup of cornflour into another bowl
  3. Lightly beat 2-3 eggs in a third bowl
To Coat the Rings
  1. Working with a few rings at a time, drench the rings in the cornflour
  2. Dip the rings in the egg, and then drop them into the coating mixture
  3. Shake them around until they are coated, then transfer them to a flat platter. Make sure the rings are not touching.
  4. Repeat until all of the rings are coated.
  5. Allow the rings to stand for at least 20 minutes before proceeding
  6. Half-fill your frying pan with oil. Heat the oil to 180c / 350f
  7. Using a skewer, scoop the rings up one by one and lower them into the oil. Repeat until the surface area of the pan is covered with rings.
  8. Fry the rings for 90 seconds per side, then remove and drain on kitchen towel.
  9. Repeat with the remaining rings
To Serve
  1. Arrange the calamari on platters, garnish with the lemon wedges and serve with the accompaniments of your choice

 

 

April 3, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Mexican Fish Cakes with Veracruz Sauce

Mexican Fish Cakes with Veracruz Sauce


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Mexican Fish Cakes with Veracruz Sauce
Author: 
Recipe type: Seafood
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz Sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
Ingredients
For the Fish Cakes
  • 500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
  • 1 Large egg
  • 1 Jalapeno pepper, deseeded
  • 2 Spring onions
  • 1 Tbs Ground cumin
  • 1 Tsp Salt
  • 1 Tsp Ground black pepper
  • 60g Butter for frying
For the Sauce
  • 3 Tbs Finely chopped garlic chives
  • 3 Tbs Finely chopped coriander leaves
  • 2 Tsp Demarara sugar
  • 2 Tbs Fresh lime juice
  • 2 Tbs Creme Fraiche (or cultured sour cream)
  • 40g Butter
Instructions
For the Fish Cakes
  1. Put all of the fish cake ingredients into your food processor and chop them to a paste
  2. Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
  3. Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
  4. Remove the fishcakes from the heat and keep warm
For the Sauce
  1. Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
  2. Stir until everything is well combined and the sauce comes to the boil
  3. Remove from the heat
To finish
  1. Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve

 

March 15, 2014 Fish Recipes, Main Courses, Seafood

Macadamia Nut Crusted Fish

How to Make Macadamia Nut Crusted Fish


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Macadamia Nut Crusted Fish
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Macadamia nut crusted fish is absolutely delicious, and easier to make than the name implies. This simple step-by-step video demonstration will ensure your success.
Ingredients
  • 2 x 250g White fish fillets
  • 80g Macadamia nuts
  • ½ Tbs All-purpose flour
  • ¼ Tsp Salt
  • ⅛ Cup Chopped parsely
  • 2 Egg whites
  • 50g Butter
  • Lemon wedges to garnish
  • Extra parsley for garnishing.
Instructions
  1. Place the nuts, flour salt and parsley in your food processor and chop until the mix resembles coarse bread crumbs. Transfer the nut mix to a flat platter.
  2. Separate the egg whites from the yolks, and whisk the egg white until slightly frothy. Transfer the egg whites to another flat platter.
  3. Drench the fish fillets in the egg whites making sure they are properly coated with egg white.
  4. Drench the fish fillets in the nut mixture, pressing them into the mixture to ensure a proper coating.
  5. Heat your pan medium-hot, add the butter and fry the fish for 3 minutes per side.
  6. Remove the fish from the heat.
  7. Serve the fish on heated platters garnished with lemon wedges and fresh parsley.

 

 

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