Category: Seafood

Seafood recipes

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.


Print
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.


Print
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


Print
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


Print
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


Print
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.

 

 

March 7, 2014 French Recipes, Main Courses, Seafood, Uncategorized

Sole Meunière

Learn how to make sole meuniere


Print
Sole Meunière
Author: 
Recipe type: Seafood
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sole meuniere is a classic French seafood dish. Learn to cook sole meuniere with this step-by-step video demonstration.
Ingredients
  • 4 Baby soles, or 2 medium soles
  • All-purpose flour for dusting
  • 200ml Clarified butter
  • 2 Tbs Fresh lemon juice
  • 4 Tbs Roughly chopped parsley
  • Season to taste
Instructions
  1. Pat the soles dry with kitchen towel
  2. Drench the soles in the flour to get a very light coating
  3. Chop the parsley roughly
  4. Squeeze the lemon juice and add it to the parsley
  5. Heat half of the butter in a pan over medium-high heat and add the soles to the pan
  6. Fry the soles for 4 minutes per side, then transfer them to a heat-proof platter
  7. Drizzle the lemon parsley mix over the soles
  8. Add the remain butter to the butter in the pan and heat over medium-high heat until it starts to smoke and turns golden
  9. Remove the pan from the heat and carefully pour the butter over the sole
  10. Beware that the hot butter will react quite violently when it comes into contact with the lemon juice and parsely - stand back when you do this
  11. Serve immediately

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: