Today, I’m sharing delicious recipes with butter and fish that complement each other perfectly. For best results, I like to use a good quality local butter (see tip).
First, my pan-fried mackerel recipe with delicious seasonal oily fish. Once the butter foams, continue pouring it over the fillets. This is a great way to cook any fish in the pan, as it will enhance both the color and the crispiness.
Then my Crispy Fishcakes are perfect for school dinners or to use up leftover mash. I use crabmeat because I like the flavor, but you can use just about any fish you have. You can also add cooked vegetables or cheese to fluff up the fish cakes.
I try not to break up the cooked fish too much to help give it a bit more bite with the crispy breadcrumb coating. After coloring the fishcakes in the pan with a little butter, you can always finish them in the oven if you prefer. Serve with salad leaves or a poached egg for the perfect lunch or dinner.
Ingredients (for 4-6 people): ■ 500 g rooster potatoes, peeled ■ 200 g fish (cod, hake or other), cooked ■ 100 g crab meat, cooked ■ 4 tbsp canned sweet corn ■ 2 tbsp chopped herbs ■ 1 lemon, zest and wedges for serving ■ 2 tbsp flour
■ beaten eggs ■ 150 g breadcrumbs ■ 75 g butter ■ 2 tablespoons olive oil ■ Salad leaves, to serve ■ 200 g cherry tomatoes, to serve ■ Salt and pepper
Method: 1. Plunge the potatoes into a large pot of salted water, bring to a boil and cook for 20 minutes until tender. Drain and mash, then let cool. 2. Meanwhile, break the cooked fish into large flakes, discarding the skin and bones. Check for bones in the crab meat by pressing gently between your fingers a little at a time. 3. Once the mash is cool enough, add it to the fish and crabmeat. Then add the sweetcorn, herbs and lemon zest. Season and mix thoroughly, trying not to crumble the fish too much. 4. Shape the mixture into 4 to 8 fishcakes. Place on a baking sheet lined with baking paper. Cover with cling film and leave to rest for 10 to 15 minutes in the refrigerator. 5. Next, prepare three large bowls. Put the flour in the first bowl with a little seasoning, the egg in the second and the breadcrumbs in the third. 6. Dip cooled fishcakes in flour and tap off excess. Then dip in the egg. Then dip in breadcrumbs to create a crispy coating when cooked. Refrigerate until needed. 7. Melt the butter in a large non-stick skillet over medium/high heat and drizzle with oil. 8. When the butter begins to foam, add the fish cakes and reduce the heat. Fry for 3-5 minutes on each side until golden brown, gently flipping once or twice. 9. Serve the crispy fishcakes warm or at room temperature with lettuce leaves, a few cherry tomatoes and a lemon wedge.
Ingredients for 4 persons) : ■ 700 g Maris Piper potatoes, peeled ■ 8 mackerel fillets ■ 2 spring onions, minced ■ 1 shallot, sliced ■ 200 g cherry tomatoes, halved ■ 4 tbsp flat-leaf parsley ■ 2 tbsp fresh cream ■ 2 tablespoons olive oil ■ 50 g butter ■ 1 lemon, juice ■ Salt and pepper
Method: 1. Immerse the potatoes in a large pot of salted water, bring to a boil and cook for 20-25 minutes. 2. Once cooled, cut the potatoes into bite-sized pieces and place them in a bowl. 3. Add the shallot, spring onion, cherry tomatoes and half the parsley. Add the fresh cream, season and mix well. 4. Preheat a frying pan over medium/high heat and drizzle with oil. 5. Place the seasoned fillets on the griddle and sear for 2 minutes. Flip the fish and sear for another minute. 6. Add the butter and allow to foam and brown slightly before using a spoon to baste the fish with the foam. 7. Turn off the heat and continue to baste the fish for 30 seconds. Drizzle with lemon juice and remaining parsley and serve hot with potato salad.
TOP COUNCIL:BUTTER BE SAFE THAN SORRY WITH THIS TASTY IRISH PRODUCT
Irish Gourmet Butter is my new go-to at home. Many counties in Ireland produce their own local butter and I love discovering new variations whenever I travel around the country. However, I didn’t have to look too far for this brand, founded by Billy and Mary Sharpe of Dunhill in County Waterford in 2017. Boasting a selection of tasty flavours, the Lightly Salted Original Butter is the winner for me. See irishgourmetbutter.ie for resellers