Healthy Fish and Chips Recipe

Who doesn’t love fish and chips? It’s an absolute classic and a popular takeaway choice! While it’s not the healthier option for eating out, it doesn’t mean you cannot enjoy this tasty treat once in a while! This healthier recipe is a lighter version of a traditional fish and chips, perfect for a tasty treat without the guilt!

This recipe is perfect with cod but can easily be replaced with haddock, hakehalibut or pretty much any firm white fish that you like. Let us know if you try it, we’d love to see your creations!

Healthy Fish and Chips Recipe
 
Source:
Serves: 2
Ingredients
  • 400g potatoes, peeled and cut into chips
  • 1 tsp vegetable oil
  • 1 large egg, separated
  • ½ lemon, zest only
  • handful fresh lemon thyme
  • 2 x 150g skinless, boneless cod loin fillets
  • 150g peas, fresh or frozen, to serve
  • 1 lemon, cut into wedges, to serve
  • salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.

  2. Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes.

  3. Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white.

  4. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned.

  5. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges.

 

Get free haddock with your order

Another bank holiday weekend is fast approaching, the perfect opportunity to fire up the BBQ (weather permitting – fingers crossed!) and enjoy some tasty grilled fish.

Here are a few ideas of fish & seafood that taste amazing when cooked on BBQs:

Salmon
Mackerel
Prawns
Haddock
Tuna
Squid
Seabass

And with all orders over £60, we’re chucking in an extra 2 Haddock fillets for FREE! Why not try this grilled haddock sandwich recipe?

Fill your fridge and freezer with delicious fish and seafood to be ready for the long weekend! Offer is valid for the month of May only, don’t get caught up!

Irish Seafood Recipes for St Patrick’s Day

Guinness-Battered Fish & Chips

Cooking with Guinness might seem like a strange thing to you, but it has actually been part of Irish cooking for a while. The deep flavours of Guinness complement well hearty dishes such as fish & chips or fish pies.

Guinness Battered Fish & Chips
 
Ingredients
  • 2 cups Guinness beer
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 egg
  • All purpose flour
  • 680g of Cod or Haddock, boneless, sliced into big chunks
Instructions
  1. In large mixing bowl, add beer, baking soda, salt, pepper, and egg.

  2. With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.

  3. Heat oil in a deep fryer or in a deep-sided pan to 175 degrees celsius.

  4. Cover fish in flour, shaking off excess and dip in batter, covering all sides of fish.

  5. Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.

  6. Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of fillets. The fish should be all one colour all the way through.

  7. Serve with tartar sauce and chips.

Mussels in Irish Cider

Mussels can have a reputation for being difficult to cook, but it couldn’t be further from the truth! For this recipe, you can use thick-cut bacon instead of pancetta. Choose a cider that’s dry and not too sweet.

Mussels in Irish Cider
 
Source:
Ingredients
  • 700g fresh mussels mussels
  • 1 medium onion, finely chopped
  • 3 cloves garlic, peeled and crushed
  • 225g pancetta, cut into small dice
  • 2 tablespoons butter
  • 1¾ cup good hard cider, preferably Irish
  • ¼ cup heavy cream
  • A good handful of freshly chopped parsley
  • Salt and freshly ground black pepper
Instructions
  1. Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in a knob of butter, allow it to melt, and then add the onion and garlic. Cook gently for 3 minutes until the onion is soft.

  2. Add in the cider and allow to bubble away for a few minutes so all the flavours mingle in together. Tumble in the mussels, cover with a lid, and allow them to steam for about 4 minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.

  3. Remove from the heat, stir in the cream and parsley, and season with sea salt and ground black pepper.

  4. Serve with some crusty bread to mop up the liquid!

Poached Salmon with Irish Butter Sauce

The salmon in cooked gently is salt water, making it very soft and flaky. It’s a great meal if you want to keep it simple without compromising on taste!

Poached Salmon with an Irish Butter Sauce
 
Source:
Serves: 8
Ingredients
  • 1kg fresh salmon
  • Water
  • Salt
  • For the Irish butter sauce:
  • 2 egg yolks
  • 1 teaspoon cold water
  • 110g butter, diced
  • 1 teaspoon approx. lemon juice
  • To garnish:
  • Sprigs of flat parsley or watercress
Instructions
  1. Use one rounded tablespoon of salt to every 1.2 litres of water. Although the fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast-iron saucepan is usually perfect.

  2. Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15–20 minutes.

  3. Meanwhile, make the Irish butter sauce. Put the egg yolks into a heavy-bottomed saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or "scrambling" slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally, add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.

  4. To serve, lift the cooked salmon carefully from the poaching liquid. Garnish with sprigs of parsley or watercress. Serve with the Irish butter sauce.

 

 

Classic British Fish Recipes

When it comes to cooking fish, the possibilities are endless. We love experimenting with new flavours and finding original recipes we have never seen before! But there are times when only the classics will do. Whether you are trying to warm up on a chilly day or just fancy something simple, here are some recipes inspired by some of the greatest classic British classic dishes.

Fish Fingers Recipe

Fish Fingers

Making your own fish fingers are a great way to involve kids in cooking or get them to eat more fish. It’s well worth making your own as well! In this recipes, the fish fingers are served with a delicious homemade peat & mint mayonnaise. Choose your favourite bread to transform this recipe into a fish finger sandwich!

Fish Fingers Recipe
 
Serves: 4
Ingredients
  • For the fish fingers:
  • 600g of haddock fillet, cut into fingers (try it with cod, halibut or even salmon!)
  • 100g of plain flour, for coating
  • 2 medium free-range eggs, beaten
  • 100g of breadcrumbs
  • sunflower oil, for deep-frying
  • sea salt
  • black pepper
  • For the pea and mint mayonnaise:
  • 2 egg yolks
  • 100g of peas, fresh or frozen
  • 1 tsp English mustard
  • 5 tsp malt vinegar
  • 2 tbsp of fresh mint, chopped
  • 300g of sunflower oil
  • sea salt
  • black pepper
Instructions
  1. Begin by making the mayonnaise. Place the egg yolks, peas, mustard, vinegar and half of the mint into a blender and blitz for 30 seconds. Leaving the motor running, add the oil in a slow, steady stream through the funnel until the mixture is fully emulsified.

  2. Stop the machine and add the remaining mint and some salt and pepper, then blend for a further 30 seconds. Transfer the mayonnaise to a tub, check the seasoning and refrigerate until needed.

  3. Set up three bowls: one with the flour, one with beaten eggs and one with breadcrumbs. Pass the fish, one piece at a time, though the flour and pat off any excess, then through the egg, and finally through the breadcrumbs. Place the breaded fish on a plate.

  4. Preheat a deep-fryer or large recipient to 180°C. Fry the fish fingers for 4 minutes until golden and crisp, turning as necessary to colour evenly. When the fish is ready, drain on a plate lined with kitchen paper and season well with salt and pepper.

  5. Serve with any of your favourite vegetables with the mayonnaise on the side.

 

Healthier Fish & Chips Recipe

Fish & Chips Tartare Sauce

It’s very hard not to love fish & chips. A great classic that many of us enjoy on a regular basis. This recipe suggests a healthier version by using a light batter, cutting down on calories and fat but certainly not taste! Why not treat your family to this fantastic dish?

Healthier Fish & Chips Recipe
 
Serves: 4
Ingredients
  • For the chips:
  • 800g Maris piper potatoes, scrubbed and chopped into 1½–2cm chips
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • For the fish:
  • 1 medium free-range egg
  • 250ml ice-cold water
  • 70g plain flour
  • ½ tsp baking powder
  • Finely grated zest of 1 lemon, plus wedges to serve
  • Sunflower oil for frying
  • 4 x 150g white fish fillets, such as haddock, cod or even lemon sole
Instructions
  1. Preheat the oven to 220°C/fan200°C/gas 7. Cook the chips in a pan of boiling water for 7-10 minutes until just tender, then drain and pat dry with kitchen paper. Put the chips in a roasting tin, then toss with the salt and olive oil. Roast the chips for 15 minutes, turn, then cook for another 20-25 minutes until golden.

  2. Meanwhile, make the fish batter. Whisk the egg in a medium bowl with the water until frothy. Sift the flour and baking powder into another mixing bowl, then gradually whisk in the egg mixture. Stir through the lemon zest and season well.

  3. Pour the sunflower oil into a wide, deep pan until half full, then heat to 180-200°C (a piece of bread dropped into the oil will turn golden in 30-40 seconds). Dip the fish fillets into the batter to coat, then use a slotted spoon to lower them into the hot oil (you may need to do this in batches). Fry for 5 minutes, keeping the oil at 180-200°C, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips and lemon wedges for squeezing.

 

 

 

Smoked Haddock Chowder Recipe

Smoked Haddock Chowder

There’s nothing like a warm bowl of haddock chowder to warm you up on a cold day. It’s great comfort food and is easy to make! If you are using frozen ingredients, you can follow the recipe but make sure that you cook everything long enough so that all ingredients are cooked through.

Smoked Haddock Chowder Recipe
 
Serves: 4
Ingredients
  • 25g butter
  • 1 tbsp sunflower oil
  • 1 medium onion, chopped
  • 20g plain flour
  • 400ml semi-skimmed milk
  • 400ml just-boiled water
  • 2 medium potatoes (approximately 200g each), peeled, cut into roughly 2cm cubes
  • ¼ tsp salt
  • freshly ground black pepper
  • 100g sweetcorn kernels
  • 125g sliced leeks
  • 4 x 90g smoked haddock fillets
  • 4 large free-range eggs (optional)
  • handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional)
Instructions
  1. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.

  2. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.

  3. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.

  4. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.

  5. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. Stir the remaining milk and water into the pan and return to a simmer, stirring.

  6. If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon

  7. To serve, spoon the chowder into warm bowls, seasoning with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg (if using). Garnish with parsley, if using. Serve with slices of crusty bread.

 

Fish Pie Recipe

Fish Pie

Fish pie might just be the ultimate comfort food (or are we slightly biased?). Combining creamy mashed potatoes and delicious fish, it’s easy to make and any leftovers can easily be frozen to eat later. This recipe uses salmon, smoked haddock and cod. To make your life easier we have a fish pie mix available!

Fish Pie Recipe
 
Source:
Serves: 8
Ingredients
  • 1.5 kg floury potatoes
  • 4 large free-range eggs (optional)
  • 50 g unsalted butter
  • 50 g plain flour
  • 2 fresh bay leaves
  • 350 ml quality fish stock
  • 350 ml semi-skimmed milk, plus an extra splash
  • 50 g Cheddar cheese
  • ½ a lemon
  • 1 heaped teaspoon English mustard
  • a few sprigs of fresh flat-leaf parsley (optional)
  • 300 g skinless, boneless white fish, such as haddock, cod or sole
  • 200 g skinless boneless salmon
  • 200 g skinless, boneless undyed smoked haddock
  • 200 g baby spinach
  • extra virgin olive oil
  • 1 whole nutmeg, for grating
Instructions
  1. Preheat the oven to 200ºC/400ºF/gas 6.

  2. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).

  3. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.

  4. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.

  5. Get yourself a 25cm x 30cm baking dish. Slice the fish fillets into 2.5cm chunks and spread them evenly over the base of the dish.

  6. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.

  7. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.

  8. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.

 

3 Ways to Cook White Fish

White fish is a lean source of protein and should be part of the recommended two portions of fish per week. The options to cook white fish are endless and you can choose any of your favourite fish such as haddock, cod, monkfish, halibutseabass, sea bream or lemon sole!

Here we have selected three methods of cooking: baked, pan-fried and poached. All these recipes are easy to make and are perfect for weeknight dinners when you want something simple but still flavourful.

Roasted White Fish with Bacon, Asparagus & Lemon Mayonnaise


Roasted White Fish
 
The strong flavours of the bacon are well balanced with the delicate flavours of white fish. This dish can be ready in 30 minutes and is very easy to make! You can choose the type of fish and bacon you prefer, so don't hesitate to try different combinations.
Source:
Serves: 4
Ingredients
  • 4 x 150 g white fish fillets, such as cod, haddock, halibut or monkfish
  • 2 sprigs of fresh rosemary, leaves picked and very finely chopped
  • 2 lemons, zest and juice of
  • freshly ground black pepper
  • 12 rashers thinly sliced, smoked streaky bacon or pancetta
  • olive oil
  • 4 tablespoons mayonnaise
  • 2 large bunches of asparagus, trimmed
Instructions
  1. Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest and pepper. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 3 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.

  2. Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.

  3. While the fish is cooking, you can make your simple lemon mayonnaise. Do this by mixing quality mayonnaise with the juice of half a lemon and pepper. You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.

  4. The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.

Pan-Fried White Fish


Pan-Fried White Fish
 
Pan-fried fish is probably the quickest way to cook fish! For this method, make sure you don't overcook your fish and serve with rice, potatoes or any vegetables to make a healthy and tasty dinner ready in no time!
Serves: 4
Ingredients
  • 4 white fish fillet, like cod, halibut, monkfish or haddock
  • 1 cup whole wheat or any flour
  • sprinkle or two sea salt and freshly ground pepper
  • 1 tbsp paprika
  • 1 tbsp any dried herb or spice
  • 1 zest and juice of a lemon
  • large splash vegetable oil
  • 2 tablespoons Butter
Instructions
  1. Preheat your largest, heaviest pan or skillet over medium-high heat. A heavier pan will distribute the heat more evenly than a thin one.

  2. Whisk together the flour, salt and pepper, paprika, herb and lemon zest.

  3. Pour the seasoned flour into a shallow dish large enough to hold 1 or 2 fish fillets. Depending on the size of the fillets, and your guests’ inclination to share, cut the fish into individual portions or leave whole.

  4. Dredge fillet pieces in the seasoned flour until they are evenly coated. Rest on a pan or plate but don’t stack them on top of one another.

  5. Pour a large splash of vegetable oil into the pan, enough to cover the pan’s bottom in a thin film. Add the butter to the centre of the oil. The oil will protect the delicate butter from burning, and the butter will add flavour. When the butter begins to brown and sizzle, swirl it around the pan and quickly add the fish fillets. Turn up the heat, adjusting it as needed to keep the pan sizzling hot.

  6. Cook the fish in batches so they will all brown evenly. Cook the first side of the fillets for a few minutes until they’re golden brown and beautiful. Carefully flip them and continue with the other side. You may find it useful to add a bit more butter after you flip the fish over.

  7. Continue until the fish cooks through. Add the lemon juice and swirl the pan. It will sizzle and form a quick sauce with the butter and coat each fillet. Serve immediately.

Simple Poached Fish

Poached White Fish

Simple Poached Fish
 
This is a template that you can adapt to your own tastes. Choose your favourite white fish, the poaching liquid and the vegetables you want to serve with it! A great meal for busy weeknights.
Serves: 2
Ingredients
  • 500g cod or other white fish (haddock, halibut, etc)
  • 1-2 fresh tomatoes, sliced
  • About 2 cups of liquid, for poaching (milk, coconut milk, stock etc)
  • 1 ½ – 2 tablespoons of unsalted butter
  • 1 tablespoon of fresh chives or parsley, chopped
  • Lemon
  • Salt and freshly ground pepper
Instructions
  1. Place the filets in the pan. Add liquid almost to cover the filets, and then top them with tomato slices. (If you prefer, you can remove the skin and seeds but that's up to you).

  2. Bring the liquid to a low boil, cover, turn down the heat and simmer for 3-6 minutes (depending on the thickness of the filets) until the fish flakes when tested with a fork.

  3. While the fish is cooking, melt the butter in the saucepan or ramekin. Then add up to a tablespoon of lemon juice and salt and pepper to taste. Set aside.

  4. When the fish is done, gently lift the filets out of the liquid with a spatula. Top with a bit of the butter and lemon juice mixture and the chopped parsley or chives.

  5. Serve with rice, potatoes or your favourite green vegetables.

Want to get fishmonger-fresh fish to try these recipes? We have a great range of white fish available in our shop. Simply fill your basket and we’ll deliver to your door!

 

 

Easy fish dips recipes – Part 1

fish dip recipeDips can be enjoyed all year round. Whether you’re having a little get-together or you want something quick to make, there is always a good reason to make fish dips! You can serve them with pretty much anything you want: crackers, toasted bread or brioche, bagels…

This week we’re kicking off this two-part series with recipes using smoked haddock, smoked salmon and fresh crab!

Smoked haddock dip
 
The original recipes used smoked bluefin. Smoked haddock is a lot easier to find and the dip tastes just as good!
Ingredients
  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • ½ medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • ¼ cup minced chives
  • ½ pound skinless, boneless smoked haddock, flaked
  • Toasts or crackers, for serving
Instructions
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives.

  2. Fold the smoked haddock into the cream cheese mixture.

  3. Sprinkle the remaining chives on top and serve with toasts.

Baked crab dip
 
A dip served hot with a crust of panko on the top. It is as quick to disappear as it is to bake! For a truly indulgent dip, add some lobster meat!
Source:
Ingredients
  • 6 oz/170 g fresh crabmeat, well drained
  • ½ cup/75 g diced red pepper
  • ½ cup/25 g finely chopped fresh flat-leaf parsley
  • 3 tbsp snipped fresh chives
  • ½ cup/120 ml reduced-fat mayonnaise
  • 4 oz/115 g whipped cream cheese
  • 1½ tbsp fresh lemon juice
  • ½ tsp hot sauce, such as Tabasco
  • ¼ cup/20 g panko (Japanese bread crumbs)
  • ½ tsp grated lemon zest
Instructions
  1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-quart shallow baking dish. In a small bowl, combine the panko and lemon zest.

  2. Position a rack in the upper third of the oven and preheat the oven to 425 degrees Fahrenheit. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

Smoked salmon dip
 
When it comes to fish dips, salmon has to be somewhere on the list. This super creamy dip uses smoked salmon for a maximum of flavour.
Ingredients
  • ⅔ cup crème fraîche
  • ⅔ cup plain Greek-style yogurt
  • 4 teaspoons Prepared Horseradish, or store-bought (white)
  • 1 pound thinly sliced smoked salmon
  • 2 tablespoons thinly sliced chives plus more
  • Kosher salt and freshly ground black pepper
  • 1 lemon
  • Pumpernickel toasts, flatbread crisps, or bagel chips
Instructions
  1. Whisk first 3 ingredients in a small bowl until well blended.

  2. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-sized pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper.

    Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2-inch long pieces of fresh chives. Serve with pumpernickel toasts.

 

Give 2016 a healthy start with FREE fish this week!

We know Christmas and New Year’s Eve are times for big meals with family and friends. It’s only natural that in January, you want to be healthier and eat lighter meals! And why shouldn’t you? After all, fish & seafood are good for your health and you’re not compromising on taste!

So to help you kick start a healthier diet, we are giving away free fish this week! Receive 2 free haddock fillets when you spend over £50 in our online shop. You have until Wednesday 20th, 7 pm to enjoy this offer.

SHOP NOW

Free haddock fillets – Early Christmas treat from us!

This week we are offering 2 free haddock fillets with all orders over £40! Why only £40 you ask? Well, until Christmas our free delivery is valid for all orders over £40!

Haddock-Offer-Blog

Free delivery and free fish has never been easier!

You have until Wednesday 16th, 12pm to enjoy this offer, so be sure to head over our shop soon!

UPDATE: We’re extending this offer until Monday 21st, 10am, which is our deadline for orders before Christmas.

Why not fill your basket of fish & seafood for your Christmas dinner at the same time? It’s always a good idea to order early to avoid disappointment!

Make sure to place your Christmas order before the 21st December 10am as the last day for deliveries will be the 22nd.

Speedy weeknight supper

Smoked haddock & chive hash
 
A delicious supper made in no time with only 5 ingredients!
Serves: 2
Ingredients
  • Around 12 new potatoes (adapt to your hunger)
  • 200g smoked haddock fillet
  • 1 large onion
  • Small bunch of chives
  • 2 eggs
  • A knob of butter and slug of oil
Instructions
  1. Preheat the oven to 180 C / gas mark 4.

  2. Sprinkle the haddock with salt, pepper and a little oil and wrap in foil to create a sealed parcel. Bake for 15 minutes, until opaque and just cooked through.

  3. While the haddock is cooking, cover the new potatoes with cold water in a small saucepan, add a little salt and bring to the boil. Simmer for 10-12 minutes until just cooked. Drain and plunge into cold water to stop them cooking.

  4. Peel and finely slice the onion and heat a large, heavy-based frying pan over a moderate heat. Add the butter and oil and when sizzling, tip in the onions. Cook until just beginning to colour, stirring every so often.

  5. Chop the potatoes into small pieces, roughly eighths, and add to the hot pan with the onions. Turn the heat up a little and cook until the potatoes and onions take on quite a lot of colour and are golden and crispy at the edges.

  6. Break the haddock up into large flakes with your fingers, discarding any skin or bones, and add to the pan along with the finely chopped chives. Reduce the heat, stir well and season with pepper.
  7. Push some of the mixture to the sides of the pan to make two little wells in which to fry the eggs. Crack an egg into each and cook over the heat until set. Serve immediately.

 

Get 2 Free Peat Smoked Haddock Fillets

This week we are giving away 2 Peat Smoked Haddock Fillets for free when you place an order over £40. And until Christmas all order over £40 are eligible for free delivery! The perfect opportunity to start stocking up on fresh fish & seafood.

peat-smoked-haddock-13-pHow?

Simply place an order of over £40 with us and we’ll add the Haddock to your order. Simple! This offer will end on Thursday 3rd December, 12pm. And remember that all orders over £40 are eligible for FREE DELIVERY.

If you’re wondering what you could do with these fillets, here is a lovely recipe for a Smoked Haddock Risotto you could try!

Visit our shop to enjoy this fantastic offer.