Coley

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

Ingredients

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

 

Method

• 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

Ingredients

• 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

Ingredients

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

 

Method

• 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

Ingredients

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

 

Method

• 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

Ingredients

• 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

 

Method

• 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