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
- DO NOT ADD THE CHILLIES TO THE PAN AT THIS STAGE YET
- Remove pan from heat, add the chillies, oregano, salt and stir thoroughly
- ALLOW TO COOL
- 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
- Source: http://bit.ly/Q7OOMD
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
- 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!
- 200g Coley
- 200g Salmon
- 100g Naturally Smoked Haddock
- 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
- 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