A burger made with fish makes a change from a standard meat-based burger, and you also get to enjoy some variety. We are using haddock in this recipe because it is more economical than cod or salmon, yet tastes really nice. Homemade burgers with tasty toppings are sure to provide the whole family with a treat at dinnertime.
We are coating the haddock in a seasoned batter. You can either use light beer (or regular beer for a richer color and flavor) to make the batter, or if you do not want to use beer you can use club soda instead. We also like to add paprika for color and flavor. The fish is fried in your choice of oil, then allowed to drain on paper towels while you prepare the toppings. Lettuce, tomato and onion slices all work, along with tartar sauce, mayo or ketchup.
You can serve some lemon wedges with the fish so people can squeeze lemon juice over it, and consider serving this dish with some homemade coleslaw or potato salad on the side. Although we chose to use haddock because it is tasty and economical, this is a recipe which would work with any kind of boneless, skinless fish filets, so if you want to use salmon, cod, hake, roughy, or another type of sturdy (not too delicate) fish, go ahead, because the burgers will be just as tasty. You can use thawed fish as long as you dry it very well on paper towels before starting with the recipe. Continue reading
This is an excellent recipe for fish and chips, and we are using haddock, a favorite in England, to make the dish. Ensure you are starting off with good quality haddock. Smaller filets work particularly well for fish and chips because you will have more texture with the batter. Ensure the fish has no scales when you buy it.
We are flavoring our flour-based batter with lager beer, ale, and a pinch of curry powder. This might sound strange if you usually use a simpler batter recipe, but it offers the right balance of crunch and a typical English fish batter flavor. If you cannot find lager beer or ale, you can use any kind of beer. Leave out the curry powder if you really do not like it, but add a little pinch and you will be surprised how good it makes the batter taste.
As for the chips, we recommend Idaho russet potatoes because they offer a great texture. Try to cut them into even-sized batons. We are twice-frying them, once in medium-hot oil and then again in hot oil. The reason for this is it makes the chips extra-crunchy. Have the oven on a low heat, so you can keep the chips warm while you cook the fish and then you can fry the fish one or two at a time, or even more depending on the size of your fryer. You will be able to see when the fish is cooked because the batter will be golden brown and crispy. Serve the finished dish with lemon wedges and consider tartar sauce, mayonnaise and/or ketchup on the side too. Continue reading
This is a very flavorful baked haddock recipe. The fish is seasoned simply with salt and pepper but a creamy mixture is spread over it before baking. This mixture is made with feta cheese, yogurt, scallions and dill weed, as well as a little garlic. The result is that the sauce soaks into the fish, giving it plenty of mouthwatering flavor whilst keeping it moist and juicy. If you want to make this baked fish recipe with a different kind of fish, that is fine. Choose something mild-flavored so it does not clash with the creamy cheese topping. Hake, tilapia, or cod would be ideal, or use basa fish for a budget alternative.
This easy recipe can be made even simpler by swapping the cooking spray-coated baking dish for an aluminum foil-covered baking sheet. When the fish is ready you can simply throw the aluminum foil away and the tray should be clean. The sauce sticks to the fish and is quite thick anyway so do not worry about it dripping off the tray because it will not. It will stay sticky and perhaps crust along the outside, developing a different flavor and texture.
So what do you fancy serving with this tasty baked fish recipe? Boiled, mashed, or roast potatoes are good, although you might need a second oven for the roast potatoes, since they require a much higher temperature than the fish and a longer cooking time. Try microwaving big potatoes instead until they are fluffy and soft all the way through, then cut them open, and add butter or sour cream. Green beans, peas, or broccoli would also be good alongside this delicious baked haddock. Continue reading
This delicious dish combines juicy baked haddock with plump shrimp and a nice tomato sauce. You can use orange roughy instead of haddock if you want, or any other white fish. Frozen fish is fine to use but you need to make sure it is well thawed, rinsed, and patted dry with paper towels before using it, else it might have a mushy texture after cooking.
The fish is cooked in a mixture of dry white wine, butter and lemon juice to give it lots of flavor and the sauce is made with tomatoes, spices, lemon juice, garlic, and green onions. You can make the sauce ahead and keep it refrigerated for up to five days. This does not change its flavor but, if you want to save time when making this recipe, you can do that.
Serve this baked haddock recipe with boiled rice or potatoes on the side, or even with French fries. Alternatively some crusty French bread would be good for soaking up the delicious tomato sauce and juices. This recipe is tasty enough for a deliciously different family supper and it would also be good to serve at a dinner party because it looks impressive and tastes beautiful. Continue reading
This exciting baked fish recipe features haddock and lobster. The haddock filets are flavored with parmesan cheese, breadcrumbs, paprika, and they bake until they are juicy and delicious.
The lobster risotto contains paprika, to echo the flavor in the fish coating, as well as garlic, shallots, green beans and, of course, lobster. You will need a pair of large lobster tails for this recipe. Simply cut the lobster meat into bite-size pieces and add it to the risotto sauce. When the lobster meat is opaque, it is done. Cooked in this way, lobster only takes a couple of minutes.
This simple recipe is made in two parts. The fish is prepared and baked in the oven and the risotto is prepared on the stove. The risotto sauce is made separately so you will need to keep an eye on the risotto rice while you make the sauce; do not let it dry out. You are supposed to stir risotto continually as it cooks but you can let it cook for a few minutes without stirring (while you are busy with the sauce) without making much of a difference to the outcome. Continue reading
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