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Cod & Prawn Burgers

With a herb mayonnaise


For the burgers:

  • 500g skinless cod fillet
  • 100g raw prawns
  • 2 garlic cloves, crushed
  • 2 tbsp capers, chopped
  • 1 tsp dill chopped
  • 1 tsp english mustard

For garnish:

  • 4 burger buns
  • 1 little gem lettuce
  • 1 large tomato, sliced
  • 1 red onion thinly sliced

For the herb mayonnaise:

  • 2 tbsp flat leaf parsley, chopped
  • 1 tbsp tarragon, chopped
  • 1 large egg yolk
  • 2 tsp white wine vinegar
  • 1 tsp wholegrain mustard
  • 150 ml rapeseed oil


Season the cod and prawns and place in a litle cold water, drain well and finely chop.  In a bowl, mix together the cod and prawns, garlic, capers, dill and english mustard.  Put the mixture into a food processor and blend until combined.  Form the mix into four large burgers, cover with cling film and leave to rest in the fridge for an hour.  Heat a small amount of oil in a large frying pan over a medium heat.  Remove the burgers from the fridge and gently fry them in a pan for four to six minutes until they are cooked through.  Turn the burger a few times while cooking.  For the herb mayonnaise mix the tarragon, parsley and egg yolks in a bowl.  Add the white wine vinegar and mustard and mix.  While whisking, slowly pour in the oil and mix until the mayonnaise thickens and emulsifies.  Toast the burger buns and layer lettuce,tomato and onion with some of the mayonnaise.  Add the burgers and serve with salad or chips.

Corsican Fish Omelette 

Corsican Fish Omelette  Serves 4
455g (1 lb) haddock fillets
1 15ml spoon (1 tbsp) olive oil
1 small onion, chopped
1 small turnip or swede, peeled and grated
1 15ml spoon (1 tbsp) Worcestershire sauce
salt and freshly milled black pepper
2 eggs, lightly beaten
1 15ml spoon (1 tbsp) parsley, chopped
Poach the fish portions in a little water for 2 minutes, cut into large cubes and set aside.
Heat the oil in a large non-stick pan. Cook the onions and turnip for 2-3 minutes. Add the fish.
Beat the Worcestershire sauce and seasoning into the egg mixture. Pour into the pan.
Cook over a low heat for 5-7 minutes, without stirring, but tilting the pan occasionally to ensure all the egg is cooked.
When the base is golden remove from the heat.
Garnish with parsley and serve with a crisp salad and French bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 206 Kilocalories; 26g Protein; 11g Fat; 2g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry

Fish in Beer Batter

Fish in Beer Batter Serves 4
4 170g (6oz) haddock fillets, defrosted
oil for deep frying
seasoned flour
Beer Batter:
115g (4oz) plain flour
pinch of salt
2 15ml spoon (2 tbsp) oil
150ml (5fl oz) light beer
1 large egg white
Preheat the oil to 180°C/350°F
Prepare batter: sieve flour and salt into a bowl, make a well in the centre, pour in oil and beer, and carefully mix into the flour.
Whisk the egg white until stiff and fold into the batter.
Coat the fish in seasoned flour and dip into the batter; drain and lower into the hot oil.
Fry until the batter is crisp and golden.
Remove from the oil and drain on absorbent paper.
45g Protein; 7g Fat; 23g Carbohydrate; 1g Fibre

Recipe kindly donated by The Seafish Industry

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