September 2012 - Costa Calida Chronicle

In association with Costa Cálida International Radio and www.angloINFO.com
In September, we celebrate the anniversary
of the introduction of fi sh fi ngers to the UK;
well we do in our house! Cod fi sh fi ngers
were fi rst produced in Great Yarmouth,
and introduced in Britain on 26 September
1955. The name ‘fi sh fi ngers’ was chosen
by the factory workers. To celebrate, I have
included a recipe to make fi sh fi ngers along
with a fi sh cake recipe. Fish is a very good
source of protein and also contain healthy
fats, so reducing your cholesterol which
helps to keep your heart healthy. Fish also
contains Omega 3 which apparently helps
to improve your mood and stop ageing!
Buen Apetito
Homemade Fish fi ngers
3 tbsp plain fl our
1 large free-range egg, beaten
50g/1¾oz golden breadcrumbs
500g/1lb2oz thick skinless fi sh fi llets
(salmon, cod, haddock or other white fi sh),
cut into 4 or 8 thick pieces
3 tbsp sunfl ower oil
Salt and freshly ground black pepper
Put the fl our into a strong freezer bag and
season with salt and black pepper. Pour
the beaten egg into a shallow dish. Put the
breadcrumbs (or breadcrumb and polenta
mixture) into a separate shallow dish.
Gently toss each fi sh piece in the seasoned
fl our bag until evenly coated, then dip into
the beaten egg and then the breadcrumbs
until evenly coated. Put the prepared fi sh
pieces on a plate.
Heat the oil in a deep heavy-based
frying pan until a breadcrumb sizzles
and turns brown when dropped into it.
Alternatively, use an electric deep-fat fryer
heated to 180C/350F. Add the fi sh fi ngers
carefully and fry for 5–6 minutes, turning
occasionally until golden brown and crisp
on all sides. (You may need to do this in
batches.)
Page 52
Remove the fi sh with a spatula and drain
on kitchen paper.
Serve the fi sh fi ngers with slices of freshly
buttered bread and pots of ketchup on the
side.
Smoked Haddock Fish Cakes with
Mustard Mayo
For the Fish Cakes:
350g mashed potatoes
175g cooked white fi sh
175g cooked smoked haddock
4 spring onions, chopped
1 tbsp chopped parsley
1 tbsp plain fl our, seasoned with pepper
1 tbsp oil
For the Mustard Mayo:
1 tsp wholegrain mustard
3 tsp mayonnaise
Mix together the potatoes, fi sh, spring
onions, and parsley. Shape mixture into
balls and fl atten, dust in seasoned fl our and
fry in oil for 5 minutes (turning halfway).
Mix wholegrain mustard and mayonnaise
together, serve with fi shcakes. Serve with
granary bread and a side salad.
Fish Gratin
575g white fi sh
3 tbsp lemon juice
Salt and pepper
Bechamel sauce
1 onion
2 sticks of celery
25g butter
25g fl our
150ml milk
150ml fi sh stock
125ml double cream
Dash Worcestershire sauce
Salt and pepper
125g Gouda cheese
Wash fi sh and pat it dry with kitchen towel.
Cut fi sh into small chunks and remove any
bones. Sprinkle with lemon juice, cover
with cling fi lm and chill in fridge.
Make the sauce by chopping onion and
celery fi nely. Melt butter and fry onions
until golden brown. Sprinkle with fl our
and cook for 1 minute stirring constantly.
Gradually add milk and fi sh stock stirring
until the sauce is smooth. Add the celery
and simmer for 5 minutes. Stir in the fi sh
pieces and cream then season and add the
Worcester sauce mixing well. Spoon the
mixture into an oven proof dish, sprinkling
the cheese on top and bake for 30 minutes
or until golden 200º/ Gas 6.
Tuna Risotto
300g plain rice
1 onion
2 tins of tuna
2 garlic cloves
Black pepper and salt
1 tin sweetcorn
1 tsp mayonnaise
Mix the mayonnaise with the drained tuna.
Boil the rice and mix in the drained tin of
sweetcorn. Peel and chop the onion and
garlic and add to the rice. Season with salt
and pepper. Mix both mixtures together
and serve.
Catalonian Monkfi sh Ragout
275g tomatoes
2 garlic cloves
1 large red pepper
2 large onions
6 tbsp olive oil
400g potatoes
425ml fi sh stock
500g monkfi sh (available all year but best
from October to January)
1-2 tbsp fl our
Salt and pepper
Dash of Tabasco sauce
1-2 tbsp lemon juice
Freshly chopped parsley
Put tomatoes in a bowl and cover with
boiling water. Leave for 1 minute then drain
and peel. Cut in half, de-seed and dice.
Peel and chop garlic. Halve the pepper. Deseed
and chop. Peel and chop onions. Heat
half the oil in a large pan and fry onions,
garlic and peppers for 3 minutes. Add
tomatoes and cook for 10 minutes. Wash
potatoes and dice. Add to the sauce, pour
in stock and simmer for 15 minutes or until
potatoes soften. Cut fi sh where necessary
and put fl our on a plate and season. Coat
fi sh with fl our and heat remaining oil and
fry the fi llets for 4 minutes each side or
until fi sh is cooked. Stir parsley, lemon
juice, salt and pepper and Tabasco into the
sauce. Cook for 1-2 minutes then add the
monkfi sh to warm through but not to cook.
Serve immediately.
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