This page is dedicated to cooking your catch and those special cooking secrets to make your fish taste fantastic!

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Thanks to Nick T for the following recipes:

Mediterranean Mackerel
2 Freshly Caught Filleted Mackerel
Sea Salt & Ground Black Pepper to taste
1 Diced Red Onion
4 Chopped Cloves Garlic
Handful of Fresh Chopped Coriander
1 Tin of Peeled Plum Tomatoes
1 Squeezed Lemon
3 Tablespoons of Olive Oil
1.    Heat the olive oil in a wok or large frying pan
2.    Add the onion, garlic and salt and pepper and cook on medium until slightly brown
3.    Add the mackerel fillets and coriander and cook til skin is "seared"
4.    Add the tomatoes and lemon juice cook for 2 mins then add half a cup of water and continue for 5 mins more or so until fish is cooked all the way through.
5.    Season to taste and serve with a plate load of chips...
Mullet In The Bag
1 Freshly Caught Mullet
Sea Salt & Ground Black Pepper
2 Tablespoons of Butter
2 Cloves of Chopped Garlic
Handful of Fresh Chopped Tarragon
1 unwaxed lemon
2 tablespoons of white wine
1 desert spoon of olive oil
1.    Preheat your oven to 200
2.    Gut and clean the mullet (no need to remove the scales)
3.    Finely shave the rind of the lemon with a grater
4.    Mix the butter, garlic, lemon rind, tarragon and salt and pepper together into a "paste"
5.    Stuff the mullet belly cavity with the paste
6.    Put some baking paper over a baking tray, drizzel it with the olive oil and lay the stuffed mullet onto it.
7.    Drizzle the white wine over the fish and parcel it up in the baking paper, leaving 2-3 inches room above the fish.
8.    Put onto the middle shelf of the oven and cook for 15 minutes.
9.    When you unwrap the parcel, the skin and scales should easily peel back and the meat should just slide off onto your fork.  Serve with some nice crusty bread which is great dipped in the juices.

Name: Peter Jackson

Welcome Page:   
Country: UK EAST SUSSEX      Date: 28 Feb 2007 20:52:03 GMT

Comment: Cream Baked FishGood for several smallish fillets.

  1. Fry fillets in light batter.
  2. Allow to cool (can use next day)
  3. Arrange slightly overlapping in shallow baking dish.
  4. Pour over Single or Double cream covering fillets.
  5. Bake @ 200C until cream starts to brown.
  6. Remove, cool slightly and serve.Good with minted new potatoes, veg of choice and/or grilled tomatoes.

Name: Peter Jackson
Welcome Page:   
Country: UK ENGLAND 
Date: 5 Mar 2007 13:03:55 GMT

Comment: Smoked Fish Pâté Part 1Good for Mackerel+other oily fish. Turns bland fish into a treat& excellent for Trout.Equipment:Old large Saucepan+Well fitting LidCake Stand/steel mesh/grid to fit inside saucepan3-4 spacers (old metal egg cups,or anything to support the grid 1/2 way up saucepan.1 heaped Tbsp of UNTREATED fine wood sawdust (tree felling sites) or a bought smoke dust.Salt.Clean fish, split open, no need to fillet,sprinkle salt, allow to infuse ± ½ hour.Part 2 follows..

Name: Peter Jackson
Welcome Page:   
Date: 5 Mar 2007 13:10:43 GMT

Comment: Smoked Fish Pâté Part 2After salt is infused into fish, place spacers in saucepan and pour heaped tbsp of sawdust in centre at bottom of saucepan.Place grid in spacers and put salted fish on grid.Using aluminium foil to seal around the edge, place lid on saucepan.Using any heat sauce-gas ring, electric, wood fire, barbecue coals, camping gas stove, but not smoking coal fire, place saucepan on heat sauce.Part 3 follows...

Name: Peter Jackson
Welcome Page:   
Date: 5 Mar 2007 13:13:44 GMT

Comment: Smoked Fish Pâté Part 3Allow saucepan to heat up, when you see a wisp of smoke or smell smoke, time smoking process and allow to smoke for ±10 to 15 mins.Remove from heat and allow to cool to just warm.Fork flesh from bones then flake smoked flesh finely. Blend in food processor until approaching a smooth paste.Place fish in large bowl and mix in Creamed Horseradish to taste.Part 4 Follows...

Name: Peter Jackson
Welcome Page:   
Date: 5 Mar 2007 13:16:57 GMT

Comment: Smoked Fish Pâté Part 4Add Hellmann’s or other mayonnaise or Salad Cream to taste and follow with your choice of chopped capers, gherkins, or dill if desired and chill for an hour or so.Serving:1. Serve the Pâté on crackers or Melba toast and enjoy, or,2. Spoon into individual pots, small ramekins or bowls, push down firmly and pour over melted butter to seal. Refrigerated the Pâté will last several days, serve well chilled as a first course, with canapés or as a picnic snack. Enjoy!

Sussex Sea Fishing takes no responsibility for the recipes added and the time scales for cooking the fish/meats as these are posted by visitors to the site.

Copyright  © 2006 SussexSeaFishing


Copyright  © 2006 SussexSeaFishing


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