The Humble Coley, Fish of the Week Oct 8th-13th


Coley, is a great alternative fish to the traditional Cod, not only does it taste and look almost exactly like Cod when it has been cooked it is also a cheaper option giving you more fish for the pound in your pocket. When fresh the flesh is slightly darker than that of a Cod, and it also has  grey coloured skin, which over the past few years has given it a little bit of an image problem.  But now with Cod stocks beginning to run a little lower, Coley is making a comeback.  So we at Fish Burwell LTD have decided to put together some recipes for you to try with your Coley.

Coley Goan Fish Fry


  • 400g Coley
  • 1 Curry Tree Fish Fry Spice Mix
  • 2 tbsp Vinegar
  • 2 tbsp Water
  • 2 tsp Oil



  • Whisk the Spice Mix with the Vinegar and Water to form a smooth mixture
  • In a bowl mix the Coley with the spice mix and leave to marinate for 10-20 minutes
  • Heat oil in a wok, and stir fry for 3-4 minutes until cooked


Piri Piri Coley


  • 4x Coley Steaks (150-200g each)
  • 8 small red chillies
  • Half sweet red pepper
  • 2-3 cloves garlic (peeled)
  • 2 tablespoonfuls of oregano
  • Half a cup of vegetable or olive oil
  • Half a lemon
  • 70 ml of white wine vinegar
  • 2 tea spoons of salt


For the Marinade

  • Chop garlic, sweet red pepper and chillies into small pieces (discard stems, but keep the seeds from chillies and sweet pepper)
  • Heat vegetable oil or olive oil in a large sauce pan on a low to medium heat, when oil is hot, add the chopped garlic and sweet red pepper, the juice of half a lemon, the white wine vinegar and simmer gently for 10 minutes
  • Remove pan from heat, add the chillies, oregano, salt and stir thoroughly
  • When sauce has cooled, blend it into a fine puree.
  • Store in an airtight bottle or container and consume within 1 month.
  • (natural preservatives of garlic, chillies, salt and vinegar aid in the long life of this sauce

For the Coley

  • Once the fish has marinated in the Piri Piri sauce for around 20mins to an hour remove from the marinade and fry the fish off for 3-4 minutes on either side of the fish.
  • Once cooked serve with either chips or Cous Cous and enjoy.


Cream Cheese and Jalapeno Crusted Coley


  • 4 Coley Fillets (200 – 250g each)
  • Cream Cheese
  • Jalapenos
  • Breadcrumbs
  • Salt and Pepper



  • Season the coley fillets with the salt and pepper, pre- heat oven to a medium heat (180 / Gas 5)
  • Spread a good layer of cream cheese on top of each fillet
  • Place a few Jalapenos on the cream cheese
  • Cover with the breadcrumbs
  • On the coley is prepared grease a baking sheet with a little oil, Season the baking sheet and put the fillets onto the sheet and bake in the oven for around 10-15 minutes.
  • Once cooked the flesh of the coley should be opaque
  • Serve and enjoy!



Fish Pie


  • 200g Coley
  • 200g Salmon
  • 100g Naturally Smoked Haddock
  • Potatoes
  • Potts Sauce for Fish Pie



  • Peel and Boil the Potatoes, Add the Butter and Cream and mash until smooth.
  • In a deep oven proof dish, place the Fish Pie Mix and the Potts’ Sauce for Fish Pie and cook in a medium oven (180 degrees / Gas Mark 5) for 15 – 20 minutes.
  • Once the fish is just cooked, top the mixture with the mash, sprinkle with cheese and return to the oven until the top is crispy and golden.


Fish & Chips


  • Fresh Cod Fillets
  • Potatoes
  • 1 Cup Flour + Flour for Dusting
  • 1 ½ Teaspoons Baking Powder
  • 1 – 1 ½ Cups Water (or good Beer)
  • Pinch of Salt
  • Oil for Frying



  • For the Batter
    • Mix Flour, Baking Powder and Salt
    • Add water and mix
    • Batter should be thick enough to cover the Cod
    • For the Fish
      • Heat Oil in pan
      • Dust Cod in Flour, Dip into batter
      • Fry Off fish until Batter is golden brown
      • For the Chips
        • Peel and Cut Potatoes into Chips
        • Heat Oil in a separate pan
        • Deep Fry Chips until Golden in colour

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