Support UK fishing – here are five simple recipes, perfect for the lighter nights!
With restaurants still closed our fishing villages could do with your business – and if you buy fresh direct the whole of your money goes straight to where it will do the most good – local fishing communities.
- BBQ Cod, with a Cumin & Black Pepper Crust by The Cornish Fishmonger, Newquay.
- Herby Roasted Hake by Mourne Fishbox, Kilkeel
- Thai Cod Fishcakes by Fishbox, Muir of Ord.
- Smoked Haddock Risotto by Local Fishmongers.
- Dressed Cromer Crab & New Potato Salad by Cley Smokehouse, Norfolk
You can have the seafood for each recipe delivered fresh directly to your door. The catch from local UK fisheries is portioned, dressed and packed. You can use it immediately and freeze some for later. For example, Hake is a superb cooking fish – a 10 portion pack will provide a fantastic meal for 4 immediately, and with 6 portions for the freezer!
The UK fishing industry has massive potential – and all it takes is for us to eat more locally sourced fish!
Each of these recipes features locally landed fish, with the fish processing often carried out in the harbour itself. UK fishing industry jobs extend far beyond those who are on the fishing boats – from UK ships chandlers at one end to the processing plant and distribution jobs at the other.
If we ate more UK landed fish we could double the number of jobs.
BBQ Cod, with a Cumin & Black Pepper Crust
The Cornish Fishmonger. Newquay, Cornwall.
We love this barbecued cod recipe from the Cornish Fishmonger in Newquay. Perfect for the summer, barbecuing cod provides a lighter, but flavour-packed experience compared with the traditional deep-fried delight. Cod is landed in all ports throughout Cornwall and at ports throughout the UK, although around 90% of the cod we consume is imported.
- 4 x 175g cod fillets, skinned and boned
- 2 tablespoons olive oil
- 210ml (3/4 cup) toasted cumin seeds
- 3 tablespoons of sea salt
- 4 tablespoons freshly cracked black pepper
- 2 lemons, quartered
- Heat a dry frying pan over medium heat and pour in the cumin seeds.
- Move them around in the pan so that they toast evenly. The seeds are ready when they begin to smoke lightly. Remove from the heat.
- Lightly coat the cod with the oil.
- Combine the spice rub ingredients and grind to a rough powder.
- Press about one tablespoon of powder into each side of the fish. It is important to really get in there and press the spices into the flesh so that they form a crust.
- Heat your gas, charcoal or wood-fired grill until hot and then allow it to start cooling down (or pan fry if you do not have a grill). The grill is ready when you can only hold your hand two inches over the grill for about two seconds before it starts to burn.
- Place the cod fillets on the grill and allow to sizzle for about two minutes per side.
- Be careful when turning the fish so that it doesn’t fall apart. Also, do not over-cook the fish or in most certainly will fall apart!
- Serve with lemon wedges and/or a tomato and onion salsa.
Buy Cod fresh from the UK Fishing Industry at The Cornish Fishmonger.
Herby Roasted Hake with Vine Tomatoes & Fennel
Mourne Fishbox. Kilkeel, NI.
This recipe from Mourne Fishbox comes straight from Kilkeel Harbour in Northern Ireland. Kilkeel is the main fishing port on the County Down coast, berthing the largest fishing fleet in Northern Ireland with over 120 trawlers, and supporting hundreds of local jobs within the area. Kilkeel’s fishermen land fresh fish daily including their wonderful hake which you can get delivered directly to your door.
- 1 fennel head
- 1 lemon
- 220 gm baby plum vine tomatoes
- Garlic cloves x2
- 2 tbsp oil
- 2 tsp fennel seeds
- Hake portions x2 (skin removed)
- 300 gm sweet potato
- 4 spring onions
- Large handful flat-leaf parsley
- Medium handful of fresh dill
- Pre-heat oven to 200C
- Finely chop or crush the garlic. Thinly slice the sweet potato (leaving the skin on) and fennel, removing the root end. In a bowl, toss the sweet potato and fennel with the garlic, fennel sees, 1 tbsp oil and a pinch of sea salt and black pepper. Arrange the sweet potato and fennel in a layer at the base of an ovenproof dish (or baking tray if you don’t have one) and place in the oven for 10 mins.
- Meanwhile, trim the root end of the spring onions.
- To make the herby fish topping; finely chop the parsley leaves and dill leaves. In a bowl, mix these with 2 tsp oil and season with sea salt and black pepper. Spread over the hake portions.
- Arrange the spring onions and vine tomatoes over the sweet potato and fennel in the ovenproof dish. Squeeze over half of the juice from the lemon and drizzle over 1 tsp oil. Then place the hake over the top. Place back in the oven for 15 mins or until the hake is cooked through.
- Spoon the herby hake and vegetables onto two warm plates. Drizzle with the remaining lemon juice.
Buy Hake fresh from the UK Fishing Industry at Mourne Fishbox.
Thai Cod Fishcakes
Fishbox. Peterhead, Scotland.
Us Brits are used to having our cod battered and fried with a pile of thick-cut chips but this cracking recipe from Peterhead’s Fishbox shows off fresh cod’s fantastic meaty flavour by adding some Thai spices. Peterhead is the UK’s leading seafood port landing over 100,000 tonnes of fish and other seafood every year.
- 12 oz cod (or pollock!)
- 2 oz green beans, finely sliced
- 1 egg
- 2 tbsp red curry paste
- 1½ tbsp cornflour
- 1½ tbsp fish sauce
- 1 tbsp chopped coriander
- 1 tsp sugar
- 3 lime leaves, shredded
- vegetable oil for frying
- 1 cucumber
- 4 shallots
- 4 tbsp rice vinegar
- 2 oz sugar
- 1 tbsp root ginger
- 4 tbsp water
- ½ tin coconut milk
- About half as much water as coconut milk
- ½ lb jasmine rice
- 1 tbsp sugar
- Wash the rice then put it in a saucepan with the coconut milk, water and sugar. Bring to the boil then cover and simmer on a very low heat for 15-20 minutes.
- Boil the water, vinegar and sugar till the sugar dissolves. Set aside to cool, then pour over the finely chopped cucumber, shallots and ginger.
- Cut the fish into chunks. Steam about a third of it till almost cooked. Put the rest in a blender with the egg and curry paste and blend till smooth. Flake in the rest of the fish, stir in the fish sauce, sugar, cornflour, green beans, coriander and lime leaves. Mix and shape into 10-12 cakes. Heat the oil and deep fry the cakes in batches for about 4 minutes.
Buy Cod fresh from the UK Fishing Industry at Fishbox.
Smoked Haddock Risotto
Local Fishmongers, Fish is the Dish.
Smoked haddock is a much-loved and traditional dish for many around the UK. Grimsby and Arbroath are famous for their smoked haddock delicacies with both having received protected geographical status. Both of these are must try’s for UK fish lovers but smoked haddock can often be found at your local fishmonger too.
- 300g smoked haddock
- 1 tbsp olive oil
- 350g risotto rice
- 1 garlic clove, crushed
- 1 onion, finely chopped
- 100ml white wine
- 1.2ltr hot reduced-salt vegetable stock
- Juice of 1 lemon
- ½ tsp butter
- 2 spring onions, sliced
- 100g bag fresh spinach
- Snipped fresh chives, to garnish
- Heat the oil in a large pan. Add the onion and garlic, and fry gently for 5 minutes until it’s softened.
- Stir in the rice and mix until it’s all coated in the oil and onion.
- Pour in the wine and let it bubble until it’s almost disappeared.
- Pour in a ladleful of hot stock. Give it a good stir, then leave it to gently cook until all the stock is absorbed.
- Continue adding the stock this way, stirring well and allowing the stock to be absorbed after each addition before adding more, until the rice is tender.
- Pre-heat the grill to high. Place the smoked haddock fillets on a foil-lined baking tray. Season with pepper, a little of the lemon juice and dot over the butter. Place the tray under the grill and cook for 2-3 minutes, until the fish is cooked and opaque. Once cooked, flake the fish into large chunks.
- To finish the risotto, add in the spring onions and spinach. Cook until the spinach has wilted slightly.
- Spoon the risotto into serving bowls and top with the pieces of flaked smoked haddock.
- Finish with a good squeeze of lemon juice and serve garnished with chives and a grind of black pepper.
Buy Haddock fresh from the UK Fishing Industry at your Local Fishmongers.
Dressed Comer Crab & New Potato Salad
Cley Smokehouse. Cromer, Norfolk
It’s been argued that Cromer crabs are the sweetest type of crab you can get in the UK. Found on the East Anglian coast, these Cromer crabs are caught locally on the chalk reef just offshore using sustainable traditional fishing methods. Cromer crabs are typically smaller than other crabs found in the UK but have a high proportion of white meat that is sweet and tender, which is often attributed to the chalky Cromer shoals and nutrient-rich waters in the region.
- 4 x Individual Dressed Crab
- New Potatoes
- 4 tablespoons of chopped fresh chives
- 2 lemons, quartered to serve
- Salad ingredients of your choice
This is a nice simple recipe. Boil the potatoes to your liking. The crab comes dressed and ready to eat. Chop the chives over your potatoes and serve with some fresh salad of your choice.
Buy Crab fresh from the UK Fishing Industry at Cley Smokehouse.
Read more about Supporting UK Fisheries in our previous article ‘A Fresh Look at Fish‘