Cod & Potato Chowder


2 tablespoon butter

6 whole scallions (coarsely chopped)

2 whole stalks celery (coarsely chopped)

2 whole garlic cloves (minced)

3 tablespoon all-purpose flour

2 bottle (8 oz each) clam juice

1 1/2 pound scrubbed new potatoes (cut into 1/2-inch pieces)

1/2 whole dried bay leaf

1 pound cod fillet (cut into 2-inch chunks)

1 cup whole milk

1 pinch coarse salt and ground pepper


  1. In a 5-quart saucepan, melt butter over medium-high heat.
  2. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes.
  3. Add flour; stir to coat.
  4. Add clam juice and 2 cups water, whisking until smooth.
  5. Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer.
  6. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.
  7. Add cod; cover, and cook until fish easily flakes, about 8 minutes.
  8. Pour in milk; cook until heated through, 1 to 2 minutes.
  9. Remove and discard bay leaf. Season with salt and pepper.
  10. Serve immediately.



Broiled Honey-Soy Glazed Salmon

Sweet & simple to make!


2 tablespoon honey

2 tablespoon soy sauce

2 teaspoon ginger (finely chopped)

1 whole garlic clove (minced)

1 tablespoon rice or cider vinegar

4 whole salmon fillets (skinless)

1 bunch sesame seeds

1 bunch green onions



  1. In a small bowl combine honey, soy sauce, ginger, garlic and vinegar and whisk together.
  2. Wash the salmon fillets with cold water and pat dry.
  3. Place the fillets in a zip-lock bag or a shallow dish, and pour in the marinade.
  4. Marinate for about 15 minutes.
  5. Turn on the oven to pre-heat the broiler.
  6. Place the salmon on a foil lined cookie sheet and broil 4-6 inches from the heat for about 7-9 minutes depending on the thickness of the fillets.
  7. Salmon is done when opaque and easily flakable with a fork.
  8. Sprinkle with sesame seeds and chopped green onions, if desired, and serve.



Baked Cod Nuggets & Homemade Tartar Sauce


For the Nuggets:

1 pound cod

2 whole eggs

1/2 whole lemon

1/4 cup whole milk

4 tablespoon plain greek yogurt

2 tablespoon Dijon mustard

1 tablespoon Frank’s Red Hot sauce

2 cup Panko Japanese Style Bread Crumbs

1 dash kosher salt and black pepper

For the Tartar Sauce:

1/2 cup mayo

2 1/2 tablespoon sweet pickle relish

1/2 tablespoon Frank’s Red Hot sauce

1 dash kosher salt and black pepper


For the nuggets:

  1. Preheat your oven to 400 degrees F and line a rimmed baking pan with parchment.
  2. In a shallow dish combine the eggs, mustard, hot sauce, milk and Greek yogurt. Whisk until combined and set aside.
  3. Place two cups of Panko in another dish and set aside as well.
  4. Squeeze fresh lemon over the cod and season it with salt and pepper.
  5. Slice the fresh cod lengthwise and then cut into nugget like pieces.
  6. Dunk the cod into the egg mixture and using a fork remove (drain off any excess) and then place in the Panko. Roll and press the breadcrumbs to help them adhere, then place the breaded nuggets onto prepared pan.
  7. Working in batches if needed, bake for 10 minutes.
  8. Turn on broiler, crack the door and watch carefully until golden. Serve with homemade tartar sauce.

For the tartar sauce:

  1. Combine all ingredients, stir and refrigerate until ready to use.


Macadamia Crusted Fish with Herb Salad


2 cups unsalted macadamias

1 garlic clove, chopped

Grated zest and juice of 1 lemon, plus wedges to serve

2 tbsp extra virgin olive oil

1/2 bunch each flat-leaf parsley and chives

4 x 160g skinless fish fillets

50g mixed salad leaves, to serve


Preheat oven to 200C and line a tray with baking paper.

Place macadamias, garlic, zest, half the lemon juice and 1 tablespoon oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season. Finely chop 2 tablespoons each of parsley and chives and stir in.

Place fish on tray and press nut mixture on top. Bake for 15-20 minutes until the crust is golden and the fish is opaque.

Pick remaining parsley and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.


Smoked haddock, spinach and potato cakes with mustard mayonnaise

A great recipe for Easter Saturday lunch – smoked haddock fish cakes served with mustard mayonnaise. These are gorgeous, creamy, light, little fishcakes. Their lack of stodginess makes them rather difficult to handle, but persevere. The important points are to keep the fish in nice big flakes and to chill the cakes before cooking them. They’re also delicious served with hollandaise or parsley sauce instead of the mustard mayo. Offer some baby gem, pea & radish salad on the side.


For the fish cakes
500g (1lb 2oz) potatoes, unpeeled
275g (9¾oz) smoked haddock fillet
150ml (5fl oz) milk
35g (1¼oz) butter
1 onion, finely chopped
150g (5½oz) spinach, washed
seasoned flour for dusting
1 egg, beaten
breadcrumbs from 2 slices white bread (crusts removed)
4 tbsp sunflower or groundnut oil, for frying

For the mayonnaise 
175g (6oz) good-quality mayonnaise
1 tbsp grain mustard
3 tbsp double cream or crème fraîche


Put the potatoes on to boil, then place the haddock in a separate pan with the milk. Bring the milk up to the boil, then immediately turn down the heat very low. Cover and poach for five minutes. Remove the skin from the fish and fork the flesh into large flakes. Keep the poaching liquor. Once the potatoes are tender, drain and remove the skins. Mash the flesh with two thirds of the butter and 2 tbsp of the poaching milk. Season and leave to cool.

Sauté the onion in the rest of the butter till soft but not coloured. Put the spinach into a separate pan with 1 tbsp water, cover and cook for 1½ minutes on a very low heat. Squeeze all the water out of the cooked spinach and chop roughly.

Mix the potato with the onion and spinach then carefully incorporate the fish. Be careful to keep the flakes large and not to overwork the mixture. Flour your hands and form the mixture into 16 little cakes about 8cm (3in) across. Dust each one in seasoned flour and chill for 30 minutes.

To make the mustard mayonnaise just stir all the ingredients together.

Dip each cake in beaten egg and then in breadcrumbs and fry in hot oil for a couple of minutes each side. Serve with the mustard mayonnaise and some baby gem, pea & radish salad.



Fish Soup

There is nothing more health-giving and tantalising than lightly poached fish. Because the fish fillets are sliced into thin pieces, the cooking time is minimal. In Chinese cooking, fish is always ‘barely’ cooked so as to retain the ‘essence’ of the fish – its succulence, sweetness and delicacy. The addition of bean sprouts, coriander and mushrooms creates a texture-filled eating experience. Fish that work well in this soup include bar cod, blue eye, flathead, snapper, perch, bream, ling, cod, turbot, halibut and sea bass.



  • 1 bunch Bok choy
  • 6 cups Chinese fish stock
  • 1 tablespoon Ginger julienne
  • 1 tablespoon light soy sauce
  • 1 teaspoon white sugar
  • 400 g firm white-fleshed Fish Fillets cut on the diagonal into 1cm slices
  • 75 g fresh oyster mushrooms stems discarded and caps halved
  • 1 teaspoon Sesame Oil
  • 1½ cups fresh bean sprouts
  • ¼ cup coriander sprig
  • 2 tablespoons finley sliced spring onions scallions


  1. Remove core from bok choy, cut crossways into 4, then wash thoroughly and drain.
  2. Bring stock to the boil in a large heavy-based pot.
  3.  Add ginger, soy sauce and sugar and stir to combine.
  4. Reduce heat, add fish and simmer gently for 1 minute.
  5.  Add mushrooms and simmer for 30 seconds.
  6. Toss in bok choy and simmer for a further minute or until fish is just cooked through.
  7. Stir in sesame oil and remove pot from stove.
  8. Serve in bowls garnished with bean sprouts, coriander and spring onions.



Fish Curry


  • ¾ cup Olive Oil
  • 1 large Onion sliced
  • 1 tablespoon finely chopped Ginger
  • 2 Cloves fresh Garlic thinly sliced
  • 2 teaspoons sea salt
  • 1½ teaspoons garam masala
  • 2 teaspoons Paprika
  • 1½ teaspoons Turmeric Powder
  • ½ cup chicken stock or water
  • 400 g cod skinned and cut into 4cm cubes
  • ¾ cup Plain Yoghurt
  • 20 ml Lime juice


  1. Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 – 15
  2. minutes, stirring occasionally, or until onion is soft and starting to caramelize.
  3. Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
  4. Add stock or water and simmer for 5-10 minutes.
  5. Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
  6. Add yoghurt and lime juice, remove from heat and stir gently.



Fish & Chips with Homemade Tartar Sauce


  • 2 pieces white fish per person
  • Flour
  • Pepper and salt

Tartar Sauce:

  • 2 shallots finely chopped
  • 4 gherkins- finely chopped
  • 1 tablespoon of capers- roughly chopped
  • Small bunch of tarragon- chopped
  • Small bunch of chives- chopped
  • Small bunch of parsley- chopped
  • 1 hard boiled egg- grated
  • 1 lemon
  • Rock salt
  • Homemade mayonnaise

Homemade Mayonnaise:

  • Two egg yolks
  • Mustard
  • 300-400ml vegetable oil
  • Extra virgin olive oil
  • Lemon juice

Beer Batter:

  • 250g strong lour
  • 200g rice flour
  • 50g corn flour
  • 20g salt
  • 20 fresh yeast
  • 20g sugar
  • 625ml beer


Homemade Mayonnaise:

  1. Firstly to make the make the mayonnaise.
  2. Put the two egg yolks and mustard into a bowl and whisk together, gently pour in the vegetable oil whisking continually.
  3. The idea is to slowly pour the oil, while whisking continually. The mixture will emulsify, thicken and be yellow in colour.
  4. Taste to check seasoning, adjust to flavour
  5. Finish by whisking a little extra virgin olive oil and lemon juice into the mixture.
  6. Check seasoning and adjust, it may need a little more salt or some lemon juice.

Tartar Sauce:

  1. In a large bowl mix all the ingredients together, squeeze some lemon into the bowl and mix.
  2. Check seasoning and adjust if necessary.

Beer Batter:

  1. Mix all the ingredients whisk in the beer.
  2. Leave in a warm place for 1 hour.
  3. The batter is now ready to use.

Deep Fried Fish:

  1. Heat some oil in a deep fat fryer, take out the basket.
  2. Dust the fish in seasoned flour.
  3. Put the fish in to the beer batter and make sure that all the fish is covered in batter.
  4. Gently lay the fish into the heated oil one or two pieces at a time. Allow to cook for 5-6 minutes until golden.
  5. Remove with a tongs and drain on kitchen paper.
  6. Serve with chips and homemade tartar sauce.



Good Friday Fish Recipes

Traditionally, meat is not allowed to be consumed on Good Friday, so we’ve put together some recipe ideas to help you out this Easter.

Try some of Fish Seafood Deli’s seafood classics including Fish & Chips, Fish Curry, Fish Soup, Fish Nuggets, Fish Chowder & Fish Cakes – to name but a few!

Simple Cheesy Grilled Fish for St Patrick’s Day!

This has to be one of the easiest and tastiest fish dishes in the world – perfect for children and adults alike this Patrick’s Day!


  • 4 x 150g fillets of fish – hake, haddock, pollock or whiting, skinned and boned
  • 2 ripe tomatoes
  • 100g cheddar cheese
  • 4 spring onions, trimmed and finely chopped
  • 4 tablesp. mayonnaise
  • Sunflower oil, for greasing
  • Knob of butter
  • Salt and freshly-ground black pepper


Cut the tomatoes in half and remove the seeds, then finely dice the flesh and place in a bowl.  Finely dice the cheese and add to the bowl with the spring onions, then just bind with the mayonnaise.  Season to taste.

Preheat the grill to high.  Arrange the fish on a lightly oiled, sturdy baking sheet and season lightly, then grill for 4-6 minutes until almost tender.  The timing will depend on the thickness of the fillet.  To check that it is cooked, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily.

Quickly spread the mayonnaise mixture on top and flash under the grill for another 2 minutes or until the cheese is bubbling and golden.

Serving Suggestions

Arrange on warmed plates and serve immediately with a mixture of buttered green beans and peas and steamed potatoes.