Granny Filly’s Crispy Crumbed Soles

Soles | 30th July 2020 | By

This recipe is a family favourite and one I cannot take credit for! Thanks Granny Filly!

I previously did a crispy crumbed hake recipe which I adapted from this original – it’s an easy, versatile recipe that you can use on most white fish. Enjoy 🙂

Granny Filly's Crumbed Soles
Crispy, golden and delicious - every time!
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Ingredients
  1. Sole Fillets (2-3 per person))
  2. Milk
  3. Cornflake Crumbs (DO NOT SUBSTITUTE)
  4. Salt & Pepper
  5. Shards of butter (Keep butter refrigerated)
Instructions
  1. If you are using frozen sole fillets, you can allow them to defrost in the fridge overnight.
  2. Soak the soles in milk for approximately 2 hours. I use a bread tin for this as I find it to be the perfect size.
  3. Line a baking tray with tin foil and grease with Spray and Cook.
  4. Remove the soles from the milk and allow to drip dry before placing on the baking tray.
  5. Season the fillets with salt and pepper.
  6. Sprinkle the cornflake crumbs generously over the fillets. Use your finger or the back of a spoon to evenly coat.
  7. Slice thin shards of butter and space evenly over the fillets (make sure you are using refrigerated butter in order to cut your shards easily).
  8. Switch the grill on to low and place the tray under the grill for approximately 2 minutes allowing the butter to melt.
  9. Once the butter has melted remove from the oven and add extra shards of butter to any areas that have been missed and that remain dry.
  10. Place the tray back under the grill, this time on a medium heat setting on the second shelf from the top.
  11. Grill for 5-7 minutes and remove from the oven. The crumbs should be a nice golden colour.
  12. Turn the fillets over and repeat the seasoning and crumbing process.
  13. Grill for a further 5-7 minutes.
  14. Remove from the oven and serve immediately with your choice of sides.
  15. I suggest serving with pink sauce - my easy recipe is in the notes below.
Notes
  1. My easy Pink Sauce
  2. 2 Tbsp Mayo
  3. 1 Tbsp Tomato Sauce
  4. 1 Tbsp Sweet Chilli Sauce
  5. 1 Tbsp Chutney
  6. (mix all together)
The Fish Wife https://fishwife.co.za/

Abalone in Panko Crumbs

Abalone | 23rd July 2020 | By

This recipe is crispy, crunchy and absolutely delicious! So easy, so yum.

Abalone in Panko Crumbs
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Ingredients
  1. 6 fresh abalone
  2. 1/2 cup flour
  3. 2 tsp salt
  4. 1 tsp pepper
  5. 1.5 cups panko crumbs
  6. 1 egg
  7. 50g butter
  8. 1 Tbsp olive oil
Instructions
  1. Clean abalone with a vegetable brush thoroughly to remove any black residue.
  2. Pat dry with paper towel.
  3. Slice abalone into thin rounds (I managed to get about 2-3 slices from each abalone).
  4. Using a meat mallet, pound the abalone until tender.
  5. Mix flour, salt and pepper together in a bowl.
  6. Dip abalone slices into the flour mixture, coating evenly and set aside in a separate dish.
  7. Beat the egg in a bowl and set aside.
  8. Pour the panko crumbs into a bowl and set aside.
  9. Dip the flour coated abalone into the egg mixture and then into the panko crumb mixture and place coated pieces into a separate bowl for frying later.
  10. Heat the butter and olive oil in a pan on a high heat and wait until its bubbling.
  11. Fry the panko coated abalone slices in the pan for 2-3 minutes a side until nice and golden.
  12. Remove from the pan and place on paper towel to absorb any excess oil.
  13. Serve with pink seafood sauce (recipe in notes).
My easy Pink Sauce
  1. 2 Tbsp Mayo
  2. 1 Tbsp Tomato Sauce
  3. 1 Tbsp Sweet Chilli Sauce
  4. 1 Tbsp Chutney
  5. (mix all together)
The Fish Wife https://fishwife.co.za/

 

Linguine Clams

Clams | 13th July 2020 | By

This dish made the best Sunday dinner! It was a cold, rainy day and I felt like some comfort food. Quick and easy to throw together, it certainly didn’t disappoint.

Linguine Clams
Serves 4
Comfort food with a zesty lemon cream sauce.
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Ingredients
  1. 2kg Clams in Shells
  2. 300g Linguine
  3. 1/4 cup Olive Oil
  4. 1/2 Tbsp Crushed Garlic
  5. 1 cup White Wine
  6. 1 Lemon (juiced)
  7. 1 cup Heavy Cream
  8. 3 Tbsp Chopped Parsley
  9. Salt & Pepper
Instructions
  1. Use a vegetable brush to give the clams a quick scrub under some fresh water, so as to remove any dirt or loose broken shell that could end up in your dish.
  2. Set clams aside for later.
  3. On the stove, cook the linguine in a pot of boiling water for approximately 7 minutes.
  4. While the linguine is cooking, add the olive oil and garlic to a large pan/skillet and on a medium high heat cook for roughly 1-2 minutes.
  5. Add the wine and lemon juice.
  6. Add the clams and allow them to steam in the wine broth for about 5 minutes.
  7. While the clams are steaming the pasta should be done. Remove from the pot and drain.
  8. Once the clams have finished steaming add the linguine and cream.
  9. Add the parsley, salt and pepper.
  10. Combine and allow to cook together for a minute and then remove from the stove and enjoy!
The Fish Wife https://fishwife.co.za/

Pan Fried Abalone

Abalone | 28th May 2020 | By

I was lucky enough to get my hands on some fresh farmed abalone from Greenfish. Farmed sustainably in Hermanus, this awesome source of Omega 3 has a unique flavour. Utterly delicious!

Pan Friend Abalone
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Cook Time
4 min
Cook Time
4 min
Ingredients
  1. 6 fresh abalone
  2. 1/2 cup flour
  3. 2 tsp crushed salt
  4. 1 tsp black pepper
  5. 50g butter
  6. 1 Tbsp olive oil
Instructions
  1. Clean abalone with a vegetable brush thoroughly to remove any black residue.
  2. Pat dry with paper towel.
  3. Slice abalone into thin rounds (I managed to get about 2-3 slices from each abalone).
  4. Using a meat mallet, pound the abalone until tender.
  5. Mix flour, salt and pepper together in a bowl.
  6. Dip abalone slices into the flour mixture, coating evenly and set aside in a separate dish.
  7. Heat the butter and olive oil in a pan on a high heat and wait until it's bubbling.
  8. Fry the coated abalone slices in the pan for 2 minutes a side until nice and golden.
  9. Remove from the pan and place on paper towel to absorb any excess oil.
  10. Serve with lemon mayonnaise (recipe in notes).
My easy Lemon Mayonnaise
  1. 4 Tbsp mayo
  2. 1 lemon, juiced
  3. (mix together)
The Fish Wife https://fishwife.co.za/

Coriander and Lime Chokka

Chokka | 26th May 2020 | By

This marinade will work well with an array of fish and shellfish. Quick and easy to make, which as you know, is my specialty! Enjoy.

Coriander and Lime Chokka
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Ingredients
  1. 250g chokka
  2. 2 Tbsp olive oil
  3. 2 Tbsp coriander (finely chopped)
  4. 2 limes (juiced)
  5. 1 tsp sugar
  6. sushi mayonnaise
Instructions
  1. Cut open the chokka tubes to make fillets.
  2. Remove the membrane from the chokka tubes by scoring them with a fork length ways. Any bit of residue that is retained in the fork can be disposed of.
  3. For the heads, remove the beak and cut the eyes off.
  4. Combine the olive oil, coriander, lime juice and sugar to make your marinade.
  5. Place the scored chokka fillets and your heads in a ziplock bag and pour the marinade into the bag.
  6. Seal and allow to marinade for about 5-10 minutes.
  7. Remove the heads from the marinade and thread onto a kebab stick for easy turning.
  8. Place the chokka fillets on a sealable braai grid which presses closed - this way when the chokka cooks, it will prevent them from curling.
  9. Braai on a medium high heat for 5-7 minutes.
  10. Enjoy with sushi mayonnaise on the side.
Notes
  1. For the heads, I cut the two long tenticles off so that they don't get stuck in the braai grid (however this is only a suggestion).
The Fish Wife https://fishwife.co.za/

 

Braai’d Snoek with Sticky Apricot Jam Chutney

Snoek | 25th May 2020 | By

Nothing says South Africa more than a braai’d snoek with apricot jam. Local really is lekker!

Braai'd Snoek with Sticky Apricot Jam Chutney
Sweet, sticky, smokey and delicious!
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 snoek (from your local fish deli)
  2. 85g butter
  3. 2 heaped tsp crushed garlic
  4. 1/2 cup apricot jam
  5. 1/4 cup chutney
  6. 1/2 lemon (squeezed)
Instructions
  1. Get your braai on the go and grease the grid so the snoek skin doesn't stick to it.
  2. Place your flecked snoek on the grid, skin side down.
  3. In a small pot on the stove, heat the butter and garlic and sauté for a minute or two.
  4. Add the jam, chutney and lemon juice and combine with a whisk into a nice sticky chutney jam.
  5. Allow the jam to reduce on a medium heat for about 10 minutes, stirring occasionally with the whisk.
  6. Take the jam off the heat and allow it to cool for 5-10 minutes before basting the fish.
  7. Baste the snoek generously with the jam until evenly coated.
  8. Place the grid over the hot coals, skin side down.
  9. Cook on a medium heat, with the grid at its highest setting for about 15-20 minutes.
  10. Best enjoyed straight off the grid with your fingers!
Notes
  1. Do not add salt to the fish, as a proper flecked snoek would have already been salted in the process. Make sure your local fish deli has prepared your snoek properly by flecking and salting it accordingly.
  2. I used a braai grid with a handle so that I could quickly and easily remove from the braai once done.
  3. Make sure your fish deli supplies you with a good quality fish and not a "pap snoek".
The Fish Wife https://fishwife.co.za/

Whole Baked Black Bream

Black Bream | 16th May 2020 | By

Hottentot or “Hottie” is another name for this super tasty fish. I absolutely love baking a whole fish, especially when it arrives scaled, gutted and completely prepped – thanks Greenfish!

What I love so much about baking a whole fish is how social the meal experience is. In my family everyone grabs a fork and tucks in straight from the pan! This recipe is super flavoursome and to me the best part is the skin which really holds all the flavour, so don’t be tempted to toss it!

Whole Baked Black Bream
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 whole black bream (600 - 900g)
  2. 2 Tbsp chopped parsley
  3. 1 Tbsp chopped chives
  4. 1 Tbsp minced garlic
  5. 1 tsp course salt
  6. 1/2 tsp crushed black pepper
  7. 1 tsp fish spice
  8. 3 Tbsp olive oil
  9. 1/2 a lemon, sliced
Instructions
  1. Combine the parsley, chives, garlic, salt, pepper, fish spice and olive oil to make a marinade.
  2. Dry the fish on both sides and score diagonally, about 1cm deep.
  3. Rub the marinade on both sides of the fish, working into the scored areas.
  4. Rub some of the remaining marinade on the inside of the fish and stuff the cavity with lemon slices.
  5. Place in a greased baking pan and cook at 220 degrees Celsius for 20 minutes.
  6. Remove and enjoy hot from the pan!
Notes
  1. You can substitute the fish spice for chicken spice, which is equally as delicious!
The Fish Wife https://fishwife.co.za/

The Best Tuna Melt

Tuna | 2nd May 2020 | By

The Best Tuna Melt
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Ingredients
  1. 250g cooked tuna
  2. 1/2 celery stick (chopped)
  3. 1 Tbsp parsley (chopped)
  4. 1 tsp minced garlic
  5. 5 Tbsp mayonnaise
  6. 3/4 cup mozarella (grated)
  7. 3 Tbsp olive oil (retain 1 Tbsp for cooking)
  8. Salt and pepper
  9. Bread
  10. Softened butter
Instructions
  1. Shred the tuna.
  2. Add the celery, parsley, garlic, mayonnaise, mozzarella, olive oil (2Tbsp), salt and pepper.
  3. Butter the bread with softened butter.
  4. Heat a pan on a medium high heat.
  5. Add the remaining 1 Tbsp of olive oil.
  6. When the pan is hot, add one of the bread slices, and brown buttered side down.
  7. When the bread is starting to brown, scoop a few tablespoons of the tuna mixture onto the bread and cook a bit longer.
  8. Add the other piece of bread and flip the sandwich over, browning the other side.
  9. Remove from the pan when the bread is a lovely golden colour and the tuna melt is starting to ooze out the sides.
  10. Repeat this step to make more sandwiches.
Notes
  1. This recipe makes about 3-4 sandwiches depending on the size of your bread slices and how generous you are with your filling.
The Fish Wife https://fishwife.co.za/

Garlic Butter Prawns

Prawns | 30th April 2020 | By

Simple flavours of garlic and butter. There’s nothing fancy here and that’s what I love about it!

Garlic Butter Prawns
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Ingredients
  1. 2kg Prawns
  2. 1 Tbsp Crushed Sea Salt
  3. 1 Tbsp Paprika
  4. 200g Butter
  5. 1 Tbsp Olive Oil
  6. 1 Tbsp Garlic (minced)
  7. Lemon wedges
Instructions
  1. If the prawns are frozen, allow to defrost.
  2. Butterfly the prawns. To butterfly, I use a pair or small sharp scissors to cut the prawn along the spine from the base of the head until the top of the tail. Leave the tail and head on.
  3. De-vein the prawns. To de-vein the prawns, run your fingers along the butterflied spine and pull out the visible dark vein and discard.
  4. Once you have butterflied and de-veined, run the prawns under cold water to clean properly.
  5. Allow excess water to drain off the prawns and place on a tray.
  6. Combine the paprika and salt. Sprinkle this spice mix on the exposed meat of the prawns where you have butterflied them. (You can sprinkle any excess spice mix over the tray of prawns when done).
  7. In a large skillet on medium heat, melt the butter and olive oil.
  8. When bubbling add the garlic and cook for a minute.
  9. You will need to work in batches as all the prawns will not fit in the skillet at once.
  10. Place the prawns in the bubbling mixture on their backs and allow to cook for 4 minutes. Remove from the pan and set aside in the tray.
  11. Repeat with remaining prawns until all the prawns have been cooked.
  12. Once you have completed this step with all the prawns, place back in the skillet, this time on their sides and cook for a further 3 minutes, tossing them over half way.
  13. Repeat until all the prawns have been cooked.
  14. Enjoy with a squeeze of lemon and some lemon mayonnaise. (Lemon Mayonnaise: 4 Tbsp of mayonnaise and the juice of 1 lemon).
Notes
  1. I worked in the sink to defrost, butterfly and de-vein the prawns. It makes it easy to clean up the mess, rinsing while you go.
  2. I found the easiest tool to work with the prawns in the skillet was a pair of tongs.
The Fish Wife https://fishwife.co.za/

Red Coconut Curry Mussels

Mussels | 29th April 2020 | By

This gorgeous Autumn coloured dish is perfect for the cooler weather days which are creeping up on us! Enjoy these Thai coconut curry flavours in a big bowl over some rice. Yum!

Red Coconut Curry Mussels
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Ingredients
  1. 1.5 - 2kg black mussels
  2. 1 Tbsp olive oil
  3. 1 large onion (finely diced)
  4. 4 garlic cloves (minced)
  5. 2 Tbsp fresh ginger (grated)
  6. 1 Tin coconut milk
  7. 1 Tin coconut cream
  8. 100g red curry paste
  9. Coriander to garnish
Instructions
  1. De-beard the mussels
  2. In a large skillet pan with a lid, heat the olive oil on medium high.
  3. When the olive oil is hot, add the onion and sauté for about 8 minutes.
  4. Add the garlic and ginger and sauté for 1 minute, being careful not to burn.
  5. Using a whisk to gently stir, add the red curry paste, coconut milk and coconut cream and bring to a gentle boil.
  6. Add the mussels to the curry sauce.
  7. Place the lid on the skillet and allow the curry to gently boil and the mussels to steam for 10 minutes until done.
Notes
  1. Enjoy your saucy red coconut curry in a bowl with rice.
The Fish Wife https://fishwife.co.za/