OVER the past few articles I have gone on about getting on down to your local fishmonger and buying the freshest fish for your table.
Due to popular demand and feedback from all my loyal followers, this week I am going lift the lid on a few fish mongers in London and where to buy the best and tastiest fish.
When I am looking for a new supplier or a local store to stock my fridge, I will usually do a bit of research into what makes the shop work or flop.
Buying fresh fish, meat, or fruit and veg can be like going on a first date, you never know what you are going to get and you don’t know whether or not it will it satisfy your every expectation…
I like to look at the store for cleanliness, well stocked shelves plus the presentation of certificates and whether they support local growers and industries. But most of all, I look for staff that are willing to develop a relationship and spend time answering any questions we may have. It can be a real treat dropping into your local shop and saying a hello and having a chat.
Searching for the right fish is even harder as the coastline is a few miles from London so I always buy sustainable English line caught fish because I know it hasn’t travelled more kilometers than an Aussie backpacker this summer.
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Here is a quick list of my five favourite fishmongers in London.
And here is a quick and tasty fish cake recipe that always goes down a treat when the mates are around. Enjoy and happy cooking!
Chris’s fab fish cakes
What you need:
1 small onion finely chopped
500g fish fillets, skinned salmon or cod
350ml white wine or fish stock
500g mashed spuds
Flat leaf parsley, tarragon or dill or a mix chopped to make 1-2 tbsp
Cup of flour for dusting
1 egg, beaten
Fresh or dried breadcrumb , to coat
Oil for frying
What to do:
Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over.
Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through.
Remove and cool, then strain out the onion (keep the wine or stock if you are making a sauce) and mix the onion into the mashed potato with the herbs.
Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important to chill or they will come apart in the pan).
Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.
Enjoy with some spiced Aioli and fresh lemon juice!