Fishy Business

 Posted by on February 19, 2010  Add comments
Feb 192010

A trip to the food market at the Crescent Shopping Centre ( on Wednesdays) inspired me to rustle up a less than traditional Ash Wednesday fishy feast. I’m not religiously orientated enough to choose to eat only fish today but when I saw the selection on offer this morning, monkfish, halibut, hake, cod, gurnard and some of the fabbest looking spider-crab claws I was hooked (sorry!)

I’d started cooking before I really decided what I was making. The claws were flung into a pot of boiling water with a halved lemon and cooked for 15 minutes. They don’t need much dressing up to be taken out.

I got some hake too, three big fillets, and sliced these into chunks. I made a batter with some self raising flour, water and seasoned it with salt and pepper. Just whisk in enough water until the consistency is like pouring cream.

Heat some cooking oil in a pot or wok and when it’s hot enough, dip the fish pieces in the batter to coat lightly. Drop them into the oil carefully, they will only take a few minutes to cook, turn them if you need to.

Stir fry some veggies with ginger and soy sauce, I had some rice steaming while all this was cooking.

Serve up the fish goujons, tempura, or whatever you want to call them with soy sauce or any dipping sauce, or just a squeeze of lemon. I love Nature’s Bounty Chilli and Garlic Sauce, you can get this at the same market.

To serve the crab claws, you’ll need a tea towel and a heavy knife, or cleaver. Cover the claws with the towel and wallop them with the blunt side of the knife till they crack. You can then pull them apart to yank out the sweet, juicy meat.


Val’s Kitchen

  8 Responses to “Fishy Business”

Comments (8)

    Mouth watering. No really, mouth is watering!
    Will try that market next Wed. Ta.


    Beautiful fish available in Seabreeze on the corner of Upper William St. and Upper Gerald Griffin St. I got beautiful gurnard, hake and plaice. i’m not connected with the shop in any way, but they’re locals who deserve support.


    val~ exquisite meal, photos and presentation~ thank you. i am shopping for self rising flour!!! your receipes look easy and delicious!!! crab here on west coast of u.s., easiest to shell with regular pliers~ just crack (gently) at the middle of joint then bend that section of shell in half. it will crack a bit, or totally crack~ depending on season it was caught. then get finger to tear it a bit more, and just pull out. this way meat isn’t pulverized and comes out in solid piece.


    @No.8 have seen Seabreeze but am a die-hard Rene Cusacks customer so I cannae go there, though it’s really near my house…..
    @ Jane stone if you can’t get self-raising flour use some baking powder in the flour and make a really light batter by using sparkling water, or go nuts and use beer, even better but does have the beery taste
    I’ve just eaten a filthy looking but tastiest ever soft-boiled egg from a friends hens. Such a deep orange yolk and a real flavour. Can you keep chickens on a roof?
    Now I’m off to the Milk market for more foodie treats


    wow, that looks FANTASTIC! i had to find out what name hake goes by here in the states – whitefish! thanks for the tip re the batter. xoxo


    val~ one more thing i needed to ask you: with your hake~ do you take the skin off, before cutting into chunks? reason i hardly ever buy fish is that the skin part is so hard to remove, when fish is raw~ and
    after it cooks with skin attached, it seems to taste too strong. thank you and also for your last answer regarding making self rising flour! is it a flat roof or a slanted roof you are thinking of, for raising chickens?


    @jane stone I don’t take the skin off, too much fuss. If the fish is really fresh it won’t taste strong and Hake has a very thin skin too. I have a flat roof space I could fire a few chooks on to, would it work?


    you bet it would work, val! you’d just have to transport stuff up for them to eat, and make certain they had enough space to walk a bit, plus a little nesting place. i say: give it a try!!! roof eggs benedict… too much!
    you’d have to make certain roof didn’t get too hot in summertime, so tar wouldn’t hurt their feet, and eggs wouldn’t be “hard cooked” in the nest…tell us if you do it, ok?

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