Fish Recipes

The Perfect Chip (Alan Charlton)
Peel and cut good quality potatoes into 1/2inch square chips.  Boil until knife just penetrates potato.  Drain water off, keeping the lid on shake pan once or twice to break up starch.  Cook in hot oil until brown and crispy.  Place on kitchen roll to remove excess oil.  Serve sprinkled with freshly ground black pepper.

The Perfect Batter (Alan Charlton)
Place self raising flour in a bowl and add cold water until a nice liquid paste is achieved, giving the fish a nice even thin coating. What a lot do not realise is that anything can be added to the batter mix, as the batter is mainly there to hold the fish together while it cooks inside.  My favourite is to add finely chopped mixed herbs plus Cumin, about a teaspoon for four decent sized fish fillets, plus a little dash of Lemon or Lime juice. Alternatively, if you like it spicy try Paprika, Cayenne Pepper or Chilli Powder. Even finely sliced spring onions or other, mixed in give that little extra flavour.

Dry Fluffy Rice (Alan Charlton)
Put a small amount of vegetable oil in a large saucepan. Crush garlic to taste and place in pan and cook slightly.  Add two teaspoonsTurmeric and required amount of rice; stir until all rice coated. Poor plenty of boiling water over rice and allow to simmer for five minutes.  Drain through sieve keeping the liquid.  Poor liquid into saucepan.  Place sieve with rice inside pan and replace lid.  Allow to steam until light and fluffy.

Golden Nugget Rice (Alan Charlton)
1 Make plain batter mix (see above)
2 While cooking fluffy rice (see above)
3 Take fresh cod, coalfish, and haddock fillets (or fish of your choice),cut into pieces aprox 2"x1" and coat in batter and deep fry until golden brown, place on kitchen roll to drain. (Tip, drop a little of batter mix in your cooking oil if it rises straight to the top the oil is hot enough)
4 Crush garlic cloves to taste and place in a wok with a little oil. Place cooked rice in wok, add nuggets of fish and any scranchens (small left over pieces of cooked batter)
5 Add a large handful of bean sprouts sprinkle liberally with lime or lemon juice and mix.
6 Serve on a plate of fresh crispy shredded lettuce and garnish with finely shredded spring onions. Alternatively, miss the lettuce, lime/lemon juice and liberally sprinkle
with Dark Soy Sauce.

Fiery Golden Nugget Rice (Alan Charlton)
Follow steps 1-3 above, adding a bit of cayenne pepper to batter mix.  Then finely shred small red chillies (wash hands straight after) cut up red and green peppers, cook for a few minutes in a wok with a little oil. Add crushed garlic, rice, nuggets of fish and just before serving bean sprouts. Serve on a plate of fresh crispy shredded lettuce sprinkle with dark Soy Sauce and garnish with finely shredded spring onions.

Fish Roll (Alan Charlton)
Ingredients, Savoy cabbage leaves, one leek 1" in dia, a fillett of cod, haddock and coalfish, fillo pastry.

1 Cut fish fillets into 1" strips
2 Cut leek into 1" pieces
3 Pour boiling water over savoy cabbage leaves until soft and cut into 1" strips
4 Cut fillo pastry into 1" strips
5 Place one piece of leek for each roll on a slightly greased sheet of baking foil on a baking tray
6 Wrap around a strip of cod followed by a strip of savoy cabbage
7 Wrap around a strip of haddock followed by a strip of savoy cabbage
8 Wrap around a strip of coalfish followed by a double wrapping of fillo pastry brushed with melted butter
9 Fold foil over to cover fish rolls (stops pastry cooking to quick) Cook in pre heated oven gas mark 5 for 15 mins,Remove foil, put on required topping if required, and cook until pastry crispy.

SUGGESTED TOPPINGS
Cover with finely chopped onions and grated cheese
OR freshly made breadcrumbs mixed with black pepper
OR Blend together a mixture of red chillies, tomatoes, peppers, garlic and a touch of  Soya Sauce (dark) bring to boil and pour over before serving

Prawn Surprise (Alan Charlton)
1 Cook large baking potatoes one per person in microwave oven
2 Remove and slice in half down length
3 Scoop out potato making sure not to break skin
4 Mash in a separate bowl adding mixed herbs and a large knob of butter
5 Remove shells from large prawns, slice down the back and remove black line if present
6 Slice up an ordinary onion
7 Gently stir fry onion and prawns in a little sesame oil for about a minute
8 Add sweetcorn to mixture and mix together.
9 Fill empty potato skins with mixture
10 Put mashed potato into a piping tool and pipe a layer of potato over prawn mixture
11 Place on baking try and place in oven gas mark 5 until skins and potato nicely browned
Alternatively  cover potato with a cheese and onion topping and then cook. Or After serving pour over spicy tomato sauce

Spicy Prawn Pepper Pots With Rice (Alan Charlton)
For Four: For the sauce. In a blender or simply pour into a pan, put two tins of crushed tomatoes with two red chillies, two garlic cloves, and a tablespoon of dark Soy Sauce. Roughly dice one large red onion and blanch in a pan with a little sesame oil, add other ingredients and heat over a low gas.

1 Take four large peppers of any colour, cut the top off and keep, scoop out the inside and cut three equally spaced notches in each rim.
2 Remove shell, slice along back removing black line of 20 large prawns , leaving tail section on.
3 Place three prawns in each pepper with tails over rim in notches.
4 Fill peppers with spicy sauce mix and replace tops. Keep extra sauce for later.
5 Place on baking try and put in oven gas mark 5 until peppers quite black on the outside (this will peel off very easilly)
6 While cooking peppers, deep fry remaining prawns in thick batter (flour & water with paprika added)
Serve with spicy rice.
7 Put a small amount of vegetable oil in a large saucepan. Crush  two garlic cloves and place in pan and cook slightly. Add two teaspoons
Turmeric and 1 cup of Basmanti rice per person, stir until all rice coated. Pour plenty of boiling water over rice and allow to simmer for five
minutes. Drain through sieve keeping the liquid. Poor liquid into saucepan.   Place sieve with rice inside pan and replace lid. Allow to
steam until light and fluffy.
8 Put 2 ozs of fish per person in a pan and boil
9 Finely dice one red chilli and a small white onion
10 In a wok gently stir fry chillies and onions in a little sesame oil for two minutes on a low gas (do not burn the chillies) add boiled fish stir
frying for two minutes
11 When rice ready add to the wok turn up the heat and cook for a further two minutes stirring all the time.

TO SERVE
Place a small amount of rice on plate, pur pepper on rice, surround pepper with rice, place two of the deep fried prawns on, and add extra spicy sauce as required.

Fish Sandwich With Parsnip Chips
1 Take one small stotty, large bun to those foreigners outside the northeast
2 Lightly toast outside cut in half, cover inside with garlic/herb butter mix and taost till golden brown
3 Take 4ozs fillet of cod and bash with tenderiser until roughly bun shaped
4 Deep fry in batter (flour/water with Paprika added)
5 Place on one slice of garlic bread
6 Cover with slice of chese squares
7 Cover with four slices of tomato
8 Cover with slices of raw onions
9 Cover with a layer of shredded lettuce
10 Cover with layer of bamboo shoots
11 Take 4oz fillet of haddock and cover in freshly made breadcrumbs
12 Fry until golden brown in a griddle pan and place on top
13 Pour over some of my favourite spicy sauce or keep as a dip
14 Head and tail parsnips
15 Cut into strips and deep fry in hot oil until golden brown
All Ingredients are optional either add or take out what you do not like

Sea Food and Vegetable Casserole (Alan Charlton)
Ingredients, Butternut squash, mango, peas, sweet corn, prawns, fish (whatever you like) onion, cumin, ginger, smokey bacon, red kidney beans or butter beans, vegetable stock.

1 Finely dice onion and fry in pan until brown
2 Add cumin and ginger to onion and cook for a few minutes
3 Put mixture in baking tray
4 Cut and peel butter nut, dice and cook in frying pan until browning
5 Put peas, sweet corn, peeled and diced mango, red kidney beans or butter beans into dish
6 Add about half pint of stock
7 Place in oven until almost cooked
8 Add peeled prawns, diced fish mixing together, place in oven until cooked
9 While doing this cut smokey bacon rashers into quite big pieces and fry until crispy
10 Serve and sprinkle bacon over top

Spicy Salmon Chunks (Alan Charlton)
1 Make marinade, by mixing yoghurt, cumin and ginger in a bowl. Mixture should be quite thick to prevent running.
2 Spoon over salmon chunks and leave in fridge for a few hours
3 Place on baking tray and cook gas mark 5 until marinade browns This is delicious served with the above vegetables.

Garlic an Herb Bread (Alan Charlton)
For the garlic butter, place required amount of butter/margarine in a pan and melt very slowly.  Add well-crushed garlic to taste and a good amount of mixed herbs, mix well when melted, poor into a bowl, leave in fridge, and allow to harden.  Take one large Stotty.  For those outside the North East (a large flat loaf about 10" in diameter) Cut in half, length ways removing top.  Cut into segments about six per piece. Place segments under grill brown side up and toast slightly. Remove cover white side with garlic/herb butter, return to grill and toast until golden brown.  Much better than that soggy stuff you make in a roll in the oven.

Dry Fluffy Rice (Alan Charlton)
Put a small amount of vegetable oil in a large saucepan. Crush garlic to taste and place in pan and cook slightly.  Add two teaspoonsTurmeric and required amount of rice; stir until all rice coated. Poor plenty of boiling water over rice and allow to simmer for five minutes.  Drain through sieve keeping the liquid.  Poor liquid into saucepan.  Place sieve with rice inside pan and replace lid.  Allow to steam until light and fluffy.

Fish Starter (Alan Charlton)
Take any small fish landed at North Shields Quay, sprat, whitebait, pilchard, sild, etc dehead and gut.  Finely coat in flour or batter mix and shallow fry until golden brown.  Place on a slice of Herb/Garlic bread and top with a few chilled freshly cooked shrimps.

Garlic Cod with Sliced Tomatoes. (Alan Charlton)
1 Put a tablespoon of vegetable oil in a baking tray.
2 Crush two garlic cloves (or to taste) and spread in dish.
3 Place large fresh boned and skinned cod steaks (or fish of your choice) in dish.
4 Cover liberally with freshly made white breadcrumbs.
5 Slice tomatoes and spread over fish.
6 Cook for twenty minutes at gas mark 5.

Spicy Cod (Alan Charlton)
follow steps 1, 2, and 3 above.
4 Put two tins crushed tomatoes in a bowl
5 Grind three dried red chillies (or to taste) in a pestel & mortar and add.
6 Poor mixture over cod and sprinkle with Paprika.  Cook as above.  For our American readers a few drops of Dave’s Insanity Sauce work well.

Mackerel in Oatmeal. (Alan Charlton)
For those who do not like mackerel try this.
Take freshly caught boned mackerel fillets.  Cover in oatmeal (porridge oats will do) shallow fry until golden brown.  The Oatmeal soaks up all the oils and goes crispy leaving the meat tender and dry.  Goes well with fresh baked bread.

Winter Fish Salad (Jaybee)
Sick of fish’n’chips – give this a try for something different.
1 Bake a nice piece of cod and allow to go cold.
2 When the cod is cold flake it into a bowl and sprinkle with lemon juice.
3 Add a small finely chopped onion, 2 tablespoons of garden peas and 1 medium grated carrot
4 Add salt and pepper and Worcestershire sauce to taste plus a teaspoon of sugar.
5 Mix thoroughly and serve on a bed of shredded lettuce.

Oven Steamed Bass (Alan Charlton)
Take one freshly caught bass of about 2lb. Gut, fill cavity with rough sea salt and leave in fridge overnight (this helps to clean the fish). Before cooking scrape, wash out well.  The squeamish may want to remove the head. Take a large square of cooking foil and place over baking dish. Place a tablespoon spoon of vegetable oil in the middle.  Crush garlic cloves to taste; add a teaspoon of marjarom and oregano (or herbs of your choice) plus lemon or limejuice.  Slice flanks of bass and rub fish in mixture. Place bass on foil.  Fold the foil over, seal edges together to form a very loose fitting bag.  Place in a pre-heated oven on gas mark 5 for 20 minutes.

Golden Nugget Rice (Alan Charlton)
1 Make plain batter mix (see above)
2 While cooking fluffy rice (see above)
3 Take fresh cod, coalfish, and haddock fillets (or fish of your choice),cut into pieces aprox 2"x1" and coat in batter and deep fry until golden brown, place on kitchen roll to drain. (Tip, drop a little of batter mix in your cooking oil if it rises straight to the top the oil is hot enough)
4 Crush garlic cloves to taste and place in a wok with a little oil. Place cooked rice in wok, add nuggets of fish and any scranchens (small left over pieces of cooked batter)
5 Add a large handful of bean sprouts sprinkle liberally with lime or lemon juice and mix.
6 Serve on a plate of fresh crispy shredded lettuce and garnish with finely shredded spring onions. Alternatively, miss the lettuce, lime/lemon juice and liberally sprinkle
with Dark Soy Sauce.

Fiery Golden Nugget Rice (Alan Charlton)
Follow steps 1-3 above, adding a bit of cayenne pepper to batter mix.  Then finely shred small red chillies (wash hands straight after) cut up red and green peppers, cook for a few minutes in a wok with a little oil. Add crushed garlic, rice, nuggets of fish and just before serving bean sprouts. Serve on a plate of fresh crispy shredded lettuce sprinkle with dark Soy Sauce and garnish with finely shredded spring onions.

Thai Baked Fish (Becky Charlton)
Marinade: Sunflower Oil, Soy Sauce, Thai 7 spice mix.
1 Score the fish, liberally coat with marinade and rub in well.
2 Sprinkle with dried mixed herbs and finely chopped green chillies.
3 Place in baking tray and leave for at least two hours for maximum flavour.
4 Bake in oven gas mark 6 for 20mins.
Serve on a bed of  rice, with a side serving of crispy shredded lettuce, chopped cucumber and grated carrot. Plus a serving of garlic bread.

Thai Spicy Fish Cakes (Alan Charlton)
1 Boil good quality potatoes until soft, drain and then with the lid on shake pan a few times and then mash.
2 Boil freshly caught cod in boiling water for five minutes. Drain and leave in pan with lid on until needed.
3 Make batter mix (as above) add Thai spice mix to taste and leave until needed.
4 Finely chop fresh red chillies and lightly cook in a pan along with some crushed garlic.
5 Finely slice the white of spring onions.
6 Mix equals quantities of cod and mashed potatoes. Add in chillies, Garlic and
spring onions and mix well.
7 Make nice firm cakes by pressing ingredients into a small cake or pie tin. Give batter mix a quick stir before dipping cakes in. Then deep-fry until golden brown. For a different coating
Coat fish cakes in beaten egg and cover with freshly made breadcrumbs mixed with
Thai Spice Mix and cook in a griddle pan.

Spicy Filo Fish Pasties
(These are very filling)
Serve with a small mixed fresh salad of, shredded iceberg lettuce thinly sliced spring onions, water chestnuts and bamboo shoots
1 Gently stir fry; Crushed Carlic, finely chopped red chillis (to suit), chopped peppers,( red, green. and  yellow,) chopped red onion,  red cabbage, peas and sweetcorn in a small amount of sesame oil. Sprinkle with mild chilli powder,  cayanne pepper  and black pepper
2 Stir in chunks of freshly caught cod (or fish of your choice) and gently turn in the pan for a few minutes.
3 Take two or three layers of filo pastry, cut into six inch circlres.
4  Spoon mixture onto pastry
5 Fold edges of pastry over and seal by folding over each other
6 Put a few small slits in pastry to allow steam to escape
7 Cook for about 20 minutes gas mark 5.
Alternatively leave out the chillis, chilli powder and Cayanne pepper for a less spicy dish. (boring)

Sweetcorn and Garlic Stuffed Fish Fillet (Alan Charlton)
1 Take large fillets of skinned and boned fresh cod/haddock (or fish of your choice)
2 Remove tail end unless nice and thick
3 Slice lengthways along edge almost all the way through to the other edge
4 Place large green Savoy cabbage leaves (hard stalk removed) in a pan and poor boiling water over and leave for a few minutes to
soften.  Remove, dry thoroughly, then spread on a sheet of baking foil.
5 Place fish fillet onto cabbage leave
6 Open fillet and fill with sweetcorn and onion.
7 Place slices of pre prepared garlic/herb butter over filling
8 Fold other side of fillet over and wrap around cabbage leaves
9 Fold over foil tightly to keep fillet edges sealed
10 Place on baking tray and cook in oven gas mark 5 for 30 minutes.
11 Remove from foil and serve with boiled potatoes.
Personal preference; Believe it or not mint sauce goes very well with this dish

Spicy Stuffed Cod (Alan Charlton)
Filling: For three fillets enough to feed six Finely chop red chillies (I use two) roughly chop one red and one green pepper, one medium sized onion. Crush two garlic gloves and place ingredients in a bowl. Add 2/3 tables spoons mashed tomatoes (tinned, with added spices do very well) sprinkle with black pepper and mix together.

1 Take large fillets of skinned and boned fresh cod (or fish of your choice)
2 Remove tail end unless nice and thick
3 Slice lengthways along edge almost all the way through to the other edge
4 Open fillet and spoon in filling, closing fillet when done
5 Place fillets in fridge for four hours (the longer the better) to let fish soak up the juices.
6 Lay out sheet of filo pastry and brush with melted butter/margarine
7 Place stuffed fish fillet onto pastry and fold over giving no more than two layers
8 Place fillets in baking dish and cover whole dish with baking foil (this is to stop pastry cooking before fish is cooked)
9 Place in a pre heated oven gas mark 5 for 20 minutes
10 Remove foil covering from dish and place back in oven gas mark 7 until pastry brown and crispy

Cheese and Onion Haddock (Alan Charlton)
1 Skin and bone fresh haddock fillets for number of persons dining
2 Add a little sesame oil to bottom of baking dish with crushed garlic
3 Place fillets in baking dish so that the bottom is completely covered
4 Generously cover fish with sliced onion
5 Grate enough cheese of your choice to give fish a good covering
6 Liberally sprinkle Cumin powder over grated cheese
7 Cook in preheated over gas mark 5 until cheese melted and starting to brown

Sea Food and Vegetable Casserole (Alan Charlton)
Ingredients, Butternut squash, mango, peas, sweet corn, prawns, fish (whatever you like) onion, cumin, ginger, smokey bacon, red kidney beans or butter beans, vegetable stock
1 Finely dice onion and fry in pan until brown
2 Add cumin and ginger to onion and cook for a few minutes
3 Put mixture in baking tray
4 Cut and peel butter nut, dice and cook in frying pan until browning
5 Put peas, sweet corn, peeled and diced mango, red kidney beans or butter beans into dish
6 Add about half pint of stock
7 Place in oven until almost cooked
8 Add peeled prawns, diced fish mixing together, place in oven until cooked
9 While doing this cut smokey bacon rashers into quite big pieces and fry until crispy
10 Serve and sprinkle bacon over top

Spicy Salmon Chunks (Alan Charlton)
1 Make marinade, by mixing yoghurt, cumin and ginger in a bowl. Mixture should be quite thick to prevent running.
2 Spoon over salmon chunks and leave in fridge for a few hours
3 Place on baking tray and cook gas mark 5 until marinade browns This is delicious served with the above vegetables.

 
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