Fantastic fish made easy.
Cook fish with complete confidence, from buying and preparing to seasoning and cooking.
Cooking fish takes many people outside of their culinary comfort zone, but there’s no need to be intimidated. Delicious fish dishes can be the most simple and quick to cook, full of light, fresh flavours. You’ll wonder why you don’t cook it every night.
Fresh is Best
Fishmongers and counters are the best places to buy fresh fish. Your local fishmonger will be able to help you select line caught and sustainable options. Don’t shop for a certain type of fish, choose what’s fresh on the day.
Look for the telltale signs of freshness. Fresh fish will feel firm to the touch, if buying whole fish the eyes must be clear and bright and the gills should be a bright reddish pink colour.
A Little Help Preparing
Most fishmongers will prepare fillets and whole fish for you free of charge.
Perfect Pan Frying
With beautifully crisp skin and a juicy fleshy inside, pan fried fish is a thing of beauty. For perfectly crisp skin, pat fillets dry with paper towel before frying. Use a pan that can withstand a high heat and get it smoking hot before adding the fish, skin side down.
Let the fish cook. Don’t be tempted to move the fish before it’s ready to turn, it will naturally release from the pan when is it.
Fish continues to cook after being removed from the heat so it’s best to remove just before it’s cooked – allow it to rest and it will be beautifully tender.
Simple Seasoning
Fish doesn’t need a long-winded cooking process. For delicate white fish season with cracked black pepper. Cook with a knob of butter and lemon juice, these two ingredients will give you a restaurant worthy lemon butter sauce with wonderfully light and fresh flavours.
Meatier fish like tuna and monkfish can take big flavours. Try our tikka roasted monkfish recipe here.
Top Tools for Cooking Fish at Home
With a steel induction base and cast aluminium body that heats to high temperatures quickly and evenly, this Cast Aluminium Frying Pan is perfect for pan frying fish. With a 25 year guarantee for years of great home cooking.
Make clean cuts with a santoku knife. The air pockets produced by the hollows in this multi-purpose knife prevent fish from sticking to the blade. Our Self-Sharpening Edgekeeper Santoku Knife comes with a sheath that sharpens the blade each time it is removed ready for use.
Use a Pepper Mill with an easy-grind non-rust ceramic mechanism to infuse flavour.
Transfer fish to and from the pan with an ergonomically designed Soft-Grip Slotted Turner for a comfortable hold.
For lemon juice without the seeds use a No-Mess Lemon Squeezer.
