WINTER FISH RECEPIES MMMMMMMMMMM.................

right lads im a bit of a cooking feind, i just love cooking .......jus throwing out this topic out there.........
its mainly cod recepies im after, be it baking, frying, grilling or whatever, its no secret how u cook ur fish or is it?????

Not necessarily a winter cod recipe but my fave has to a Goan fish curry, failing that you can't go wrong with a good ol' fish supper......

Hi could some one tell me the best recipe for fish/ pollack/ coalie batter, I keep getting it wrong and it don't look or taste good. Good idea with this post lug worm , I wish I could be of more help.

Hi could some one tell me the best recipe for fish/ pollack/ coalie batter, I keep getting it wrong and it don't look or taste good. Good idea with this post lug worm , I wish I could be of more help.

i dont have a deep fryer in my gaf, but what i normally do if im pan frying a cod is skin it first thing anyway, and flour it on both sides generously, then into a piping hot pan, sizzle one side sizzle other side and turn the heat down and cook through.......then season with what ever you want (i like black papper or cajun spice mix........) fry until you get a nice golden crispy coating from the flour......nice equivelant to batter

Cod baked, a layer of pesto and then some breadcrumbs, squeeze of lemon to serve. Not my favourite, but my wife loves it

its mainly cod recepies im after,

thats just showing off danny!! :lol

i dont eat a lot of it but the odd time i do i like it breaded.
did the fish into seasoned flour, then into bowl with beaten egg, then into breadcrumbs and pop in the oven till just starting to go golden.
you can mix whatever you like into the breadcrumbs for extra flavour, a pinch of chili is nice.

We got a good few cod up to 9lb just yards off the local cliffs this year and this what Herself did with the biggest one:

Gutted and cleaned it but left it whole, head tail an all. In the cavity she put a couple of lemon slices, a couple of onion slices, and some fresh dill herb (from Tesco). She then put the fish on a roasting tray, got a big pack of cheap cooking salt and covered the cod with a good layer of it. It then went into a hot oven to be roasted for about half an hour or so (it was a big fish). When it came out, the salt had caked dry onto the skin so that the whole lot could be peeled off the flesh. The result was the tastiest cod I ever ate.

I was never gone on the taste of very fresh pollock until a chef told me another salt trick: after filleting, pour sea salt over the skin side for up to an hour, then wash it off, dredge in cream flour, and shallow fry in hot rapeseed oil. Apparently there's some urea or something in the skin slime and the salt sucks it all out. Freezing for a few days has the same effect.

your favorite bear batter i use Bulmers cider makes a nice tasty batter

this is a nice way of doing cod,pollock, and bass first fillet and debone the fish then skin it then flour well on both sides heat a pan with a small bit of oil untill piping hot add the fish and cook on the first side until golden brown then add a good nob of butter and a good helping of chilly and garlic flake then turn the the fish over and cook the other side untill golden brown all the while keeping basting the top layer with the melted butter chilly and garlic when cook serve with thick cut chips and pour the last of the melted butter chilly and garlic over the top and enjoy also works well with most white fish

U tease so that must mean you have caught a few Al..... talk soon mate

FISH CAKES




Ingredients

Equal quantities of fish and potatoes - I use cod or ling, smoked mackeral or salmon or any smoked fish for extra je nais quo

Fresh parsley (simple herb to grow, I’ve a parsley tree in the back garden!)

Chopped Onion

Fresh breadcrumbs

Few eggs

Flour

Butter, salt and pepper (for the spuds)

Method


Boil the spuds and mash up with butter, salt and pepper

Bake the fish slow and low for 25 minutes (feel free to add some butter/bay leaves)

Flake the cooked fish and mix well with the mashed potatoes

Add finely chopped parsley and onion

…..Now for the fun (and messy) bit….



Get three bowls. Put flour in the first, beaten egg in the second and bread crumbs in the third

Mould the fish mix into patties

Dip in each of the three bowls

Set on a tray and place in the fridge to harden up

After that, pan fry or wrap in tin foil and freeze for future quick meals.

not dats what im talkin bout........