Tag Archives: fish

Spanish Cod Fritters

Yields 2 dozen


10 oz. salt cod, skinned, boned and chopped
1 white onion, peeled and finely chopped
1 medium potato, diced (Yukon Gold)
1 bay leaf
2 cloves garlic, minced
2 large eggs
1 cup milk
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, chopped
2 tablespoons olive oil
salt and pepper, to taste
vegetable oil


Place the cod under cold, running water to remove surface salt. Soak cod, covered, in a large bowl of cold water for 24 hours, changing water every 8 hours.

Drain fish and transfer to a medium saucepan. Add the chopped onion and bay leaf and cover with 2-3 inches of water.

Bring mixture to a boil, then let simmer over medium-low heat for 10-12 minutes, or until fish is flaky.

Use a slotted spoon to remove cod to a plate and set aside. Leave onion and bay leaf in the water.

Bring water back up to a boil and add diced potato. Cook until fork tender, about 10 minutes, then drain water and discard bay leaf.

Combine potato, onion, cod and 2 tablespoons olive oil in a large bowl and mash them all together until you form a thick paste.

Add in parsley and minced garlic, season with salt and pepper and mix well.

In a separate saucepan (or after rinsing out the one you were using) over medium heat, bring milk up to a low boil and slowly stir in flour. It will be lumpy– continue stirring.

Once smooth, remove from heat (still stirring so mixture cools), and beat in eggs, one at a time until completely incorporated.

Stir in cod and potato mixture and mix well.

In a large, heavy-bottomed pot or Dutch oven over medium-high heat, bring 2-3 inches of frying oil up to 350 F.

Use 2 spoons to shape your fritters, then gently lower them into the hot oil. Cook for 2-3 minutes, or until golden brown and cooked through, flipping fritters over so they cook evenly.

Continue with remaining fritters, then remove with a slotted spoon and set aside on a paper bag (or paper towel-lined plate) to drain.

Serve immediately.

Salmon Patties

Servings 13 to 14 patties


1 lb fresh salmon filet*
Olive oil
Garlic salt I used Lawry’s Brand, to taste
Black pepper to taste
1 medium yellow onion 1 cup, finely diced
1/2 red bell pepper seeded and diced
3 Tbsp unsalted butter divided
1 cup Panko bread crumbs
2 large eggs lightly beaten
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
1/4 cup parsley finely minced


Preheat Oven to 425F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.

Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.

In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2″ wide by 1/3 to 1/2″ thick patties.**

In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Recipe Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.

**Cook’s Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

Lemon Butter Sauce for Fish

Servings: 2


Lemon Butter Sauce:

4 tbsp unsalted butter , cut into pieces
1 tbsp fresh lemon juice
Salt and finely ground pepper

Crispy Pan Fried Fish:

2 x thin white fish fillets (4-5oz each), skinless boneless (I used Bream, Note 1)
Salt and pepper
2 tbsp white flour
2 tbsp oil (I use canola)


Lemon wedges
Finely chopped parsley, optional


Lemon Butter Sauce (see video):

Place the butter in a light coloured saucepan or small skillet over medium heat.

Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty – about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)

Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.

Set aside – it will stay pourable for 20 – 30 minutes. See Note 3 for storing.

Crispy Pan Fried Fish:

Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.

Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).

Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

Recipe Notes

1. I like using this sauce for thin fillets because I find you get the best sauce to flesh coverage, and also because thin fillets tend to mean less fish (the sea bream in the photos are only around 4 oz each) so you’re not having to pour over loads of Sauce (it is quite rich). I also love how the edges of thin fish fillets go nice and crispy.

Having said that though, this sauce is suitable for almost any white fish fillet, but I’d avoid rich, oily fish like salmon and mackerel.

Frozen Fish is also fine – thaw thoroughly and pat very well with paper towels to remove excess water.

2. Browning Butter: At first, it will spit a bit (water in butter cooking out), then it will bubble, then it will foam. Little brown bits will start appearing on the base of the pan – then you will smell the nuttiness. Smell is the most important sign – when it smells amazing, take it right off.

3. Storing Brown Butter: You’ll only need around 1 tbsp of Sauce per serving – it’s very rich – but this recipe makes slightly more because it’s hard to make a smaller quantity. Use leftovers to jazz up vegetables, mashed potato, or even spread on toast. Refrigerate and use within 1 week, or freeze. To use as Sauce, microwave in 10 second increments.

4. General Note: If you’re an experienced cook, you can try your hand at making the sauce in the pan after cooking the fish. First wipe it clean (yes you lose pan flavour, but it’s nice to have a “clean” looking sauce), lower heat then make the sauce once the pan has cooled. I personally find it easier to make the Sauce first in a smaller pan – easier to control colour change. Also I like using my black non stick pan for the fish and you can’t see the colour of the butter in dark coloured pans.

Sesame Crusted Salmon

Just roll the salmon in sesame seeds, drizzle with oil and bake. You’ll be amazed how well the sesame adheres to the salmon and love how crispy this Sesame Salmon comes out.
Servings: 4


4 x 5-7 oz skinless boneless salmon or trout fillets (Note 1)
Salt and pepper
1/2 cup white sesame seeds
4 tsp vegetable or canola oil (or other neutral oil, not olive oil)
Sliced shallots / scallions, optional garnish

Soba and greens:

8 oz dried soba noodles (Note 2)
2 bunches baby buk choi, or other greens of choice (Note 3)

Asian Dressing:

1 1/2 tbsp soy sauce, light or ordinary (Note 4)
2 1/2 tbsp vegetable or canola oil (or other neutral oil, not olive)
3 tbsp rice vinegar (Note 2)
1 tbsp Mirin (Note 2)
2 tsp sugar (any, I use white)
2 tsp fresh ginger, minced
1 clove garlic, minced


Take salmon out of fridge 20 minutes before cooking.

Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8″ from the broiler heat source at the top of the oven.

Sprinkle both sides of the salmon with salt and pepper.

Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.

Drizzle top with oil.

Bake for 10 minutes. Flick to broiler on high – broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won’t be as golden). (Note 5)

Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

Soba and greens:

Bring a large pot of water to the boil.

Cook soba per packet directions. Add greens for the last 1 minute of cooking.

Drain then divide between bowls.


Place ingredients in jar and shake. Set aside for 5 minutes.

Recipe Notes

1. SALMON: If salmon is very wet (eg in vacuum pack or defrosted), pat off excess water but do not dry thoroughly.

I am pretty sure this will work with other types of fish but I must confess I haven’t tried. Love to know if you do!

2. Soba noodles, rice vinegar and mirin are sold in the Asian section of supermarkets here in Australia, but they’re cheaper at Asian stores! Mirin is a sweet Japanese cooking rice wine. If you can’t drink alcohol, leave this out and substitute with 2 – 3 tbsp of cider vinegar. You may need to add more sugar.

3. Feel free to use any greens of choice here. Use as much as you want to serve.

4. Dark or sweet soy sauce is not suitable for this dressing.

5. Cooking salmon fillets this way will yield just cooked, very juicy salmon. It keeps cooking while resting. If you are unsure, just take a peek by prying the thick part open slightly to check if it is cooked to your taste. Overcooked salmon is very dry, especially when not marinated like this recipe.

Mediterranean Tuna Antipasto Salad

Serves 4


1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons of finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon of Himalayan pink salt
8 cups mixed salad greens


Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.

Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and pink salt in a large bowl.

Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

Long John Silver’s Fish Batter

Servings 4-6


3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water


Sift dry ingredients.

Add water and mix well.

Use to coat fish or chicken filets.

Cover the fish completely.

Deep fry until a nice golden brown.

Old Fashioned Salmon Patties


6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying


In a bowl, combine the salmon, onion, salt and pepper.

Stir in the egg, buttermilk, cornmeal and flour. Combine well.

Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat.

Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad.

Fry, in batches, about a minute per side or until golden brown.

Drain on a paper sack or paper towel lined plate. Makes 10 patties.

White Bean Tuna Salad

Serves 4


3 (6 oz.) cans oil-packed tuna
2 (15 oz.) cans white beans (cannellini, navy, kidney), drained
2 tomatoes, sliced into wedges
1 cucumber, quartered and diced
1 medium red onion, finely diced
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper, to taste
Grated Parmesan cheese, garnish
Extra-virgin olive oil


Drain tuna into a small bowl, reserving oil and placing tuna in a separate, large bowl. Set oil aside.

Use a fork to break tuna up into smaller pieces.

Add beans to the tuna and toss together. Then add tomato wedges, diced cucumber and red onion. Mix well and season with salt and pepper.

Pour red wine vinegar into the bowl with the tuna oil. Use a fork or whisk to stir them together and add salt and pepper.

If you don’t have enough dressing or would like to have more, drizzle in extra-virgin olive oil while whisking continuously.

Pour dressing over salad and toss to coat.

Taste and adjust seasoning, if necessary, then add Parmesan as garnish.

Serve immediately or chill in the refrigerator.

Balsamic-Glazed Salmon

(makes 6 servings)


1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
Salt and pepper
3 tablespoons honey
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon brown sugar
1 1/2 teaspoons sesame seeds


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.

Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.

Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.

Serve with rice, veggies, or another side.

Grilled Tuna Steaks

(makes 4 servings)


1 tablespoon olive oil
2 teaspoons lime juice
1 jalapeno pepper seeded, de-veined, and minced
3 cloves garlic, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
2 tuna steaks (about 8oz each) 3/4″ thick


Whisk together olive oil, lime juice, jalapeno pepper, garlic, cayenne pepper, salt, and pepper in a gallon zipper-lock bag. Add the tuna steaks, then seal and refrigerate until the fish has marinated fully (at least 1 and up to 24 hours).

Preheat an outdoor grill for high heat, and lightly oil the grill grate.

Remove the tuna from the bag. Grill over direct heat until well seared and grill marks appear (about 1 1/2 minutes). Flip the steaks over and grill on the second side until the fish is cooked to about medium (opaque throughout, but translucent at the very center when checked with the point of a searing knife) or about another 1 to 1 1/2 minutes longer. Serve immediately