Fish is a popular choice for Good Friday, and luckily, there is not only a huge range of different types of fish but myriad ways in which to cook them. We round up the best fish recipes to give you plenty of ideas for what to plate up this Good Friday.
Throw together some fish, seafood and potatoes with stock, cream and milk in a pan on your cooktop, leave to simmer away on the gas and you’ve got a deliciously filling and super-simple fish and seafood chowder. Try using a pack of fish pie mix for ease and a selection of seafood including clams, mussels, scallops and prawns. Ready in under half an hour and full of flavour, what more could you ask for?
If you like your food with more of a kick, try using fish in a curry. The possibilities are endless. Keralan curries are smooth and creamy, using plenty of coconut milk, Goa is famous for its prawn and fish curries, packed full of fragrant spices, tomatoes and spinach, or try a Thai fish curry with red, green or yellow curry paste. Use a wok or a wide frying pan, turn your gas cooktop onto a medium heat and allow all the ingredients to simmer together but not for long - the fish itself only needs a few minutes, as when it starts to flake it’s done.
Hearty, creamy and delicious, fish pie is the ultimate comfort food and a family favourite that is super-simple to make. The simplest way to prepare it is to boil up some potatoes on the cooktop to mash before making a quick sauce by gently heating butter, flour and spring onions in another pan on the cooktop and then gradually whisking in milk and stirring until thickened. Add an assortment of whatever fish you fancy, along with snipped chives and peas, spoon it all into a big ovenproof dish, top with the mash and bake in a preheated oven (gas mark 6) for 20-25 minutes.
Sometimes the simpler a recipe the better, especially if you’ve got hold of some beautiful fish. Preheat your oven to gas mark 6 and then you could simply season with salt and pepper and a squeeze of lemon juice, perhaps adding a scattering of chopped herbs. Olives also work well, as does a fine coating of pesto. Making foil parcels ensures the fish stays moist and succulent - try topping a fillet with sliced garlic, ginger and chilli, drizzling with soy sauce and finally wrapping it in foil. Fifteen minutes in the oven is all it takes.
Fish and chips
Who doesn’t love a plate of steaming fish and chips? Whether you serve up the real deal, deep fried in oil, or opt for the healthier but no less delicious method of oven baking them, fish and chips are always a treat. The trick is to parboil the chipped potatoes before baking and coating the fish in flour to help make the batter stick to them more easily.