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Best Fish Recipes

Best Fish Recipes

Top Rated Fish Recipes

Sometimes, old favorites just need a little twist to make them new and interesting again. Such is the case with salsa. It's a versatile topping that makes grilled chicken, fish, and beef something a little special. But sometimes, even the taste-maker needs some livening up. Here, we use watermelon to add some sweetness to the typical sour-spicy flavor profile of pico de gallo.Click here to see 5 Tantalizing Watermelon Recipes for Summer Cookouts.Click here to see more Healthy Summer Dinner Recipes

Chef Kevin Thiele created this delicious recipe that uses a flavor-packed batter that can honestly be eaten alone it's that good. The batter below can also be used on other seafood like shrimp, oysters, calamari, or clams. While he uses local Newport Storm beer, you can substitute a Sam Adams lager if you don't live in the area. — Yasmin FahrClick here to see How to Perfectly Fry Fish.

I'm not one to toot my own horn, but when it comes to making fish tacos, I'm boss. The secret? Using Panko breadcrumbs for the crust. It gives the fish a super crunch — perfect against the creamy avocado spread and tangy pickled onions.Simply put: If you're in need of a celebrate-warm-weather dish, this is it.Click here to see 8 Quick & Easy Taco Recipes.

Marinate your fish before grilling to get the most flavor out of your ingredients.This recipe is courtesy of Tori Avey.

Good fish stock is the first step to delicious soups, stews and chowders. Use fish trimmings or lobster and shrimp shells add lots of flavor to the stock. This recipe comes from Slapfish restaurant in California. Click Here to See More Stock Recipes

Grilling whole fish is a quick and easy way to get crispy skin on the outside and a flaky interior. A locking grill basket is a great way to make sure the fish stays intact and comes out perfect every time.This recipe is courtesy of Home Depot.

What can I say… a British classic, a golden-battered, "Rule, Britannia!"-warbling stalwart that is as iconically British as roast beef, plum pudding, and a surfeit of beer. It has always been on the Fortnum’s menu, and is an eternal best-seller. Here, it’s breadcrumbed, with Japanese panko, rather than battered, which gives a really crisp coating to the fish. Light, too.The chips, fat and proud, should be double-cooked, for a crisp exterior and soft centre. Always make sure you use fresh, clean oil. You can prepare everything in advance up to the last frying.Oh, and the dish is not John Bull British in origin, as you might have believed, rather a happy marriage of Jewish (Ashkenazi immigrants would sell cold fried fish on the streets of London) and French (who invented the chip as we know it). But worry not, flag-wavers… it was the British who put the two together. And the Brits who still worship at its burnished, lightly vinegared feet. — Tom Parker Bowles, author of Fortnum & Mason: The CookbookBe sure to serve your fish and chips with homemade minted peas. For the recipe, click here.

An easy, healthy, and filling recipe that doesn't break the bank — and tastes delicious. When coming up with a recipe that would serve (and satisfy) two people for less than $10, I was a little worried because I wanted to include a protein in the dish without going over budget.After an extensive conversation with my fishmonger, I settled on lemon sole even though I had initially wanted tilapia (they didn't have any that day). While the fish most likely increased the cost a little, I still made the cut. If you're just looking to make this dish for fun (which is always encouraged), then feel free to add some spinach or ribbons of Swiss chard to the dish. But even as is, it's absolutely delicious! (And spending less on dinner makes me feel more justified in splurging on an expensive bottle of wine.)Total cost: $7.31

Mammoth basil leaves grow as large as your hand and are well suited for wrapping fish fillets or other quick-cooking foods for the grill. The leaves impart a delicate flavor to the fish and help keep the flesh moist while cooking. Soak the leaves in cold water to keep the basil from scorching on the grill. Experiment by substituting other scented basil leaves, such as lemon or cinnamon, for variations in flavor.

These tacos, with crispy fried white fish and fresh avocado, are perfect for warm weather. It's the perfect weeknight meal after a busy day at work. Pop open a cerveza, pass around some chips and salsa, and kick back and relax.Check out Everything You Want to Know About Avocados.See all recipes for tilapia.

After trying this gremolata made from toasted almonds, onions, green peppers, and stewed tomatoes, you'll never think of eating a light, white fish another way again.

If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.


12 fantastic fish cake recipes

Try this delicious fish cake recipe for a satisfying and simple midweek meal.

This recipe is full of shortcuts that means you'll have tuna fish cakes in a flash.

Serve these crispy salmon fish cakes as a starter that will be a hit at any dinner party.

A great make-ahead recipe, these crab cakes can be ready to cook when you need them.

The spinach and feta in these fish cakes makes a tasty, flavourful dish.

The delicious salsa adds a tropical twist to these tasty fish cakes.

These authentic fish cakes don't even need breadcrumbs.

A simple dinner that's easy to do, these fish cakes are guaranteed to please.

These bitesize fish cakes are a tasty starter ideal for dinner parties.

A spicy kick makes these quick and easy fish cakes a midweek treat.

Ideal for a dinner party, you can have these ready and waiting before your guests arrive.


Best Fish Recipes

You have found myꂾst fish recipes. Many of the recipes below call for white fish fillets. You may use these baked fish recipes for tilapia, grouper, ocean perch, cod or haddock.  Many more types of fish are suggested below.

I love to fish (just relaxing in the boat is wonderful) and when you bring home a bunch of keepers, there will be no doubt as to what you'll have for dinner. 

Offering fish dinner ideas for blue gill recipes, crappie recipes, walleye recipes, shrimp scampi recipe, awesome fish tacos, cod fish recipe, baked fish recipes and much more below.

homemade onion powder
1/2 tsp homemade garlic powder
1 tsp baking powder
12 ounces cold ale (dark beer gives the batter a darker golden brown color), or a full bodied beer

Whisk the batter ingredients together until smooth. Cover and place in the refrigerator for at least 60 minutes. This will keep for 2 to 3 hours. You want the consistency to be a little thinner than pancake batter. Line a baking sheet with paper towels to drain the fillets on.

1-1/2 lbs white fish fillets
flour to dredge fillets in
hot oil to fry fish in approximately 365-375 degrees

Don't forget:
malt vinegar
lemon wedges
tartar sauce, recipe below

Season the fish fillets with salt and pepper on both sides and then dredge the fillets first in the all purpose flour. Dip into the chilled beer batter and let excess drip back into the bowl.

Carefully lower into the hot oil and hold it for a couple seconds so it doesn't fall and stick to the bottom of the pan. Keep oil temperature around 350 degrees. It usually takes 5 minutes to fry a piece of cod. The fish is done when it is golden brown and easily flakes when touched with a fork.

Drain fillets on prepared baking sheets and serve with malt vinegar, tartar sauce (recipe below) and lemon wedges.

I also have two homemade coleslaw recipes. One is with mayonnaise and one without.

I cannot offer you my best fish recipes without my homemade hush puppy recipe .  They are a must when you are having a fish dinner and you will find the recipe below.

EASY HOMEMADE TARTAR SAUCE

1 cup homemade mayonnaise
1 TBS finely chopped onion
1 TBS sweet or dill relish
1 TBS pickle juice (sweet or dill)**

Mix ingredients together and chill for several hours before serving.

**You may also use fresh lemon juice instead.

1/4 tsp lemon pepper (optional)
1/2 cup milk
1/2 cup water

Mix dry ingredients together, slowly add milk/water and beat until smooth.


Dredge fillets in all purpose flour first and dip fish in the batter allowing excess to drip off. Fry until golden brown. See detailed instructions above.

This batter is also wonderful on onion rings and chicken.

Great on shrimp and vegetables too.

1/2 cup cornstarch
1/2 cup flour
1-1/2 tsp baking powder
3/4 tsp salt
dash white granulated sugar
1/2 cup milk
1/3 cup water

Mix the cornstarch, flour, baking powder, salt and sugar together.  In a separate bowl mix the milk and water together.  Slowly stir the milk mixture in the dry ingredients and mix until smooth. 

Dip the fish into the batter and let the batter drip off and fry until golden brown. 

6 TBS flour
2 TBS cornstarch
1/4 tsp baking powder
1/8 tsp baking soda
1 egg white
1/2 tsp salt
1/4 tsp homemade onion powder
1/4 tsp homemade garlic powder
1/2 cup water
1/2 tsp dried parsley
1/2 tsp paprika

Separate the egg. Beat the egg white until light and frothy (it should NOT hold a peak). Fold in the remaining ingredients and beat just until smooth. The batter is ready.

First dredge the fish fillets in all purpose flour and then dip in batter. Fry until golden brown. See beer batter recipe for detailed instructions.

My next best fish recipe is a healthy meal and a staple at our house. You can use your favorite white fish fillets for this recipe.  I really love grilled fish and you may change this to a grilled fish recipe

crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below

In a skillet over medium-high heat, heat the canola oil and butter for frying.

Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.

Heat the taco shells in a pan until it bubbles flip and repeat.

homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped

Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.  If you want this sweet, just mix sugar into the yogurt mixture.  I have more than just a recipe for fish tacos - check out the links below.


20 Kid-Friendly Fish and Shellfish Recipes to Add to Your Dinner Rotation

Let's face it: Getting kids to try a new food (with the exception of a new flavor of ice cream!) isn't always easy. And seafood may be one of the hardest things to convince children to taste, which is why we're sharing fish and shellfish recipes that were designed with little ones in mind. The following dishes, such as the Summer Smoked-Salmon Chowder pictured here, are guaranteed to be entirely kid-friendly and&mdashas a bonus for busy parents&mdasheasy to prepare.

One of the best ways to introduce something new is by building off a dish that they already love. Kids devour macaroni and cheese, so elevate their palate by cooking fettuccine alfredo&mdashit's a creamy comfort food that they're sure to enjoy. Then, mix in some shrimp and peas and they'll dig right in.

We also know that kids love anything that resembles chicken tenders, so why not give them a healthier option that introduces them to fish, such as salmon and sole? We have two recipes that your little ones will love&mdashPanko-Breaded Fish Sticks and Crunchy Panko Salmon. Both require just a few ingredients and neither needs a deep fryer to achieve the crispy exterior! The salmon is breaded and baked in the oven, and the fish sticks are breaded and pan-fried in a skillet. Serve each with a healthy side of vegetables or salad for a dish that's just as nutritious as it is delicious.

If you want to introduce your kids to a totally new type of cuisine, such as sushi, take it step-by-step. Bake salmon and roll it up with cucumbers, carrots, and avocado rather than serving them raw fish. Plus, the kids can help assemble the sushi, which engages the whole family with meal prep.

Your little ones will have no trouble finishing dinner (and getting to dessert!) with these delicious kid-friendly fish and shellfish recipes.


Shrimp Scampi Pizza

When you love a pizza crust and pizza topping, this pizza allows you the best world of pizza and seafood as it combines shrimp with the cheese. This pizza adds some cornmeal to the bottom to add another interesting layer of texture.

Also, the fact of the shrimp being cooked along with a bit of lemon juice and lemon zest adds a nice balance of freshness to the pizza. Moreover, once the pizza comes out of the oven, it is topped with some Italian parsley, which adds to the amazing flavor indeed.


14 fish recipes for babies

We've rounded up 14 fantastic fish recipes for babies, ranging from first purees through to tasty homemade fish cakes – the perfect finger food for older babies and toddlers.

This competition is now closed

Published: April 25, 2019 at 5:06 pm

When you’re ready to move your baby on from simple fruit and veg purees or finger food, fish is a great new food staple to introduce. Easy to cook, mild in flavour and less chewy than meat, it combines well with a whole host of other ingredients, including vegetables, pasta and fruit, to form the basis of tasty, easy-to-eat baby meals.

Fish is a brilliant source of growth-boosting protein and is also rich in vitamins and minerals. Oily fish is a particular ‘superfood’, with high levels of the omega-3 fatty acids that are linked with brain development. Try to include 1 or 2 portions of oily fish (salmon, sardines, mackerel, pilchards, fresh tuna) into your baby’s diet every week.

Here are our favourite 15 fish recipes for babies, aged 7 months +

1. Cheesy cod with sweet potato A comforting fish-pie-a-like puree that only takes 35 mins to make. Suitable from 6 months. 2. Simple salmon pasta

Salmon, leeks, broccoli and baby pasta. with a sprinkle of Parmesan cheese and a dash of creme fraiche. Yum! Suitable from 6 months.

3. Cod with butternut squash and cheese sauce

A yummy, cheesy first fish puree. Suitable from 6 months.

4. Cod, sweet potato and sweetcorn chowder

A thick and tasty chowder that makes a delicious meal for the whole family. You can use white potatoes instead of sweet ones. Suitable for babies from 7 months.

5. Cod Kedgeree

Rice, egg, cod and parsley, with just a touch of curry powder. Suitable from 7 months.

6. Plaice and sweet potato mash

A great twist on fish-and-mash, featuring Parmesan cheese and cherry tomatoes. Suitable from 7 months.

7. Salmon, tomato and pepper couscous

Super-simple to make: just bake the salmon in the oven and then flake/mash into the couscous-and-veg mix. Suitable from 7 months.

8. Homemade haddock fish fingers

Chunks of haddock in a lovely, lemony-herby crumb. A good family recipe (it makes 4 portions). Suitable from 8 months.

9. Cod with leek and cheese sauce Cod, cooked in milk, with leeks, cheese and a touch of thyme. Works well with other white fish, too. Suitable from 8 months. 10. Mini fish pies with cheesy potato topping

Delicious individual pies, made with cod and broccoli in a cheesy sauce, with potato and swede mash on top. Makes 6 so you can batch-freeze – or eat some yourself. Suitable from 9 months.

11. Salmon Fishcakes with Steamed Broccoli

Salmon, potato, parsley, broccoli – all served up as the ultimate finger-friendly food. Suitable from 9 months.

12. Sweet pea and salmon supper

Quick bake-and-flake salmon dish with cheese and peas. Suitable from 10 months.

13. Salmon and red pepper bake

A 20-minute bake that’s milk, egg and gluten-free. Suitable from 10 months.

14. Cod Creole

A slightly spicy cod-tomato-and-garlic dish that goes will with rice, couscous or baked potatoes. Suitable from 11 months.


Nathan Outlaw's red gurnard with mushrooms, garlic, parsley and oven-dried tomatoes

Nathan Outlaw's red gurnard with mushrooms, garlic, parsley and oven-dried tomatoes. Photograph: Jean Cazals for Observer Food Monthly

Gurnard can handle big bold flavours. It has a fairly subtle taste, greatly enhanced by ingredients that marry well. The combination of pickled mushrooms, parsley and garlic works with the sweet, slightly acidic semi-dried tomatoes to bring out the best in the gurnard.

Serves 4
gurnard 4, about 600g each, scaled, gutted, filleted and pin-boned
red onion 1, peeled and chopped
garlic 4 cloves, peeled and chopped
red wine vinegar 100ml
caster sugar 50g
red wine 100ml
unsalted butter 150g
thyme 1 sprig
olive oil 50ml
Japanese cultivated mushrooms, such as shiitake, shimeji or oyster 400g
shallot 1, peeled and chopped
light rapeseed oil for cooking
oven dried tomatoes 1 quantity (see below)
flat-leaf parsley 2 tsp, chopped
Cornish sea salt and freshly ground black pepper

To serve
watercress 1 bunch, washed and trimmed
red or white wine shallots 2 tsp (see below)

For the oven-dried tomatoes
ripe plum tomatoes 8
garlic 2 cloves, peeled and sliced
thyme 2 sprigs, picked and chopped
olive oil 100ml
Cornish sea salt and freshly ground black pepper
caster sugar to taste

Heat your oven to 110C/gas mark ¼. Bring a large pan of salted water to a simmer on a medium heat. Immerse the tomatoes in the water for 20 seconds and then remove with a slotted spoon and plunge straight into a bowl of iced water to cool quickly. Take out the tomatoes and peel away the skins.

Cut the tomatoes lengthways into quarters. Using a small knife, cut out the core and seeds and lay the tomatoes cut side up on a foil-lined tray. Sprinkle over the garlic, thyme and olive oil, then season with salt, pepper and sugar. Place in the oven for 1 hour, then turn the tomatoes over and cook for a further 45 minutes.

For the red wine shallots
large banana shallots 4, peeled
red wine 150ml

red wine vinegar 75ml
caster sugar 75g
Cornish sea salt

Slice the shallots into fine rings and put into a clean container. Put the wine, wine vinegar and sugar into a saucepan and bring to a simmer over a medium heat. Add a pinch of salt. Pour the hot pickling liquor over the shallots, make sure they are submerged and leave to cool. Seal and leave for at least 12 hours before using. Stored in a sterilised jar in the fridge, these pickled shallots will keep for 3 months.

For the white wine shallots
Finely chop the shallots, rather than slice into rings. Proceed as above, using white instead of red wine and wine vinegar.

Put the red onion, a quarter of the garlic, half of the red wine vinegar, the sugar and red wine into a small saucepan. Bring to the boil over a medium heat and let bubble until the liquor is well reduced and syrupy, then remove from the heat and let cool. Meanwhile, put the butter into another pan with another quarter of the garlic and the thyme. Melt over a medium heat and simmer until the butter starts to bubble and turn a light brown colour. Remove from the heat and allow to cool and settle.

To cook the mushrooms, heat a large non-stick frying pan. When hot, add the olive oil followed by the mushrooms. Cook for 2 minutes, stirring all the time. Tip in the shallot and half the remaining chopped garlic and cook for a further minute. Add the rest of the red wine vinegar, stirring to deglaze the pan, and season with salt and pepper to taste. Remove the mushrooms to a tray and set aside.

To cook the fish, heat a non-stick frying pan over a medium heat. When hot, add a little oil and place the fillets in the pan, skin side down. Cook for 3 minutes until the skin starts to crisp up, then flip the fish over and cook for a further 1 minute. Take off the heat, but keep the fish in the pan to finish off the cooking.

In a medium pan, add 4 tbsp of the red wine reduction to the brown butter, followed by the mushrooms, remaining garlic, oven-dried tomatoes and chopped parsley. Warm through gently over a low heat and taste for seasoning, adding salt and pepper as needed.

Divide the watercress between 4 plates and scatter over the pickled shallot. Arrange the fish fillets on top and spoon on the mushrooms, tomatoes and dressing. Serve at once.
From Nathan Outlaw's British Seafood (Quadrille, RRP £25)
Buy it from the Guardian Bookshop here


Tips

  • Before cooking, make sure your filet is completely dry—inside and out— since excess moisture lowers the temperature of the oil and causes the oil to become more agitated, which leads to burnt fish and a messy splattered kitchen (I know from experience).
  • Always heat the oil first to heating instructions
  • Don't crowd the fish in the pan
  • Putting a lot of food into the oil all at once can lower the temperature drastically and allow the oil to seep into the food, resulting in greasy and heavy food.
  • Frying in small batches produces much better results.
  • A good rule of thumb is to not use more than half of the surface area of the hot oil.
  • Place fish on paper towels to drain the oil after cooking


My emergency Easy Fish Recipe: how to make it

Once you see how I make this, you’ll understand why it’s my Emergency Fish recipe!!

Parmesan Crumb – Shove a couple of garlic cloves through a garlic crusher, mix with store bought grated parmesan (the sandy type), breadcrumbs, salt, pepper and swish of oil. Parsley is totally optional here!

Mustard “glue” – Spread mustard on the fish, just like buttering toast! The mustard is our glue for the crumb (avoid messy dredging in egg) as well as adding some flavour

Press fish into crumb mixture

Marvel at how it sticks on perfectly!

Lay into PREHEATED skillet and pop under broiler/grill OR bake it- preheating the skillet cooks the fish on the underside while the heat elements cook it from the top and makes the crumb beautifully golden

5 minutes later, marvel (again!) at how beautifully golden the crumb is and how perfectly the fish is cooked!


Air-Fryer Fish Recipes That'll Have You Reaching for Seconds

The trendy appliance isn&rsquot just for French fries and onion rings. The next time you&rsquore in the mood for seafood, try these air-fryer fish recipes, including air-fryer salmon, a lightened up twist on air-fryer fish and chips, and even air-fryer popcorn shrimp.

These air-fryer fish recipes are reel delicious. And because the popular appliance is essentially a pint-sized convection oven, each of these air-fryer salmon, scallop, shrimp recipes, and more cook way quicker than you might guess. No fresh fish? No problem frozen fish in the air fryer works well too. Try these with whatever similar style of fish you have stocked in your freezer. While we prefer making our breading or batter from scratch, you can crisp up frozen fish in the air fryer even if you purchased it already pre-breaded, heat-and-eat style. Simply preheat your air fryer to 360ଏ to 400ଏ (see what the manual for your specific appliance says), then spray the basket with nonstick spray, add the frozen fish, and close the air fryer to begin cooking. Air-fry for about 10 minutes (or until fully cooked), flipping halfway. 

If you have the time and ingredients to DIY, try these fast and filling air-fryer fish recipes.


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