Fancy a proper fish supper but not sure how to cook it? You're not alone. British waters are teeming with delicious fish, but many home cooks feel a bit nervous about getting it right.
Top chefs across the UK have shared their favourite methods for cooking different types of fish, ensuring you'll nail it every time - whether you're after a posh dinner or a simple midweek meal.
1. Beer-Battered Cod
The crown jewel of British fish and chips relies on proper batter technique. London's chippy legends recommend a simple mixture of flour, cornflour and cold beer (preferably a light ale).
The secret? Keep everything chilled and don't overwork the batter. A quick dunk in 180°C oil creates that iconic crisp exterior while keeping the flaky white flesh moist.
2. Crispy-Skinned Salmon
Nothing beats the satisfying crackle of perfectly pan-seared salmon skin. Britain's top seafood chefs swear by starting with a cold, dry fillet in a screaming hot pan, skin-side down.
Press gently with a fish slice for 30 seconds to prevent curling, then leave it be for 4-5 minutes until the skin crisps beautifully. Flip briefly to finish.
3. Seared Tuna Steaks
Flash-cooking is the secret weapon for this meaty fish. Michelin-starred British chef Tom Kerridge suggests a blistering hot cast-iron pan and just 30 seconds per side for perfect rare tuna.
The result? A paper-thin seared crust with a gloriously pink middle. A quick marinade in soy, ginger and lime beforehand adds brilliant depth without masking the fish's natural richness.
4. Smoked Haddock Kedgeree
This Anglo-Indian breakfast classic showcases haddock's affinity for gentle poaching. The traditional method involves simmering the fish in milk with bay leaves until it flakes effortlessly.
Yorkshire chef James Martin recommends undercooking slightly as it continues firming up when folded through spiced rice. The smoky fish pairs brilliantly with soft-boiled eggs and fresh herbs for a proper weekend brunch.
5. Whole Roasted Sea Bass
Mediterranean simplicity works wonders with this delicate fish. Cornwall's seafood maestros recommend stuffing the cavity with lemon slices, thyme sprigs and fennel fronds.
Score the skin, drizzle with olive oil, and roast at 200°C for 20-25 minutes. The skin crisps beautifully while the sweet flesh stays moist. A proper showstopper for your Sunday lunch table.
6. Pan-Fried Trout With Almonds
River trout from the chalk streams of Hampshire deserves special treatment. Celebrity chef Rick Stein's foolproof method starts with seasoned flour and a knob of butter in a hot pan.
Cook skin-side down for 3 minutes, flip once, then finish with toasted flaked almonds and a squeeze of lemon. The nutty butter complements the delicate flesh brilliantly. Pure British countryside on a plate.
7. Poached Halibut
The gentle giant of white fish shines with minimal faffing about. Edinburgh's seafood restaurants champion court-bouillon poaching – a fancy term for simmering in seasoned stock.
The low temperature preserves halibut's prized firm texture while infusing subtle flavour. A five-minute bath in barely simmering liquid is all it takes. Serve with a light herb sauce to let the fish's natural sweetness take center stage.
8. Grilled Mackerel Fillets
This oily fish practically begs for flame-grilling. Seaside chefs along Britain's coast insist on cooking mackerel within hours of catching for the freshest flavour.
A screaming hot grill creates gorgeous char marks while rendering some of the rich oils. The robust flesh stands up brilliantly to punchy flavours – try rubbing with harissa paste before grilling. Ready in under 5 minutes!
9. Barbecued Swordfish
Thick, meaty swordfish steaks are the beefsteaks of the sea. London grill masters recommend marinating briefly in olive oil, garlic and herbs before hitting a smoking hot barbecue.
Unlike delicate fish, swordfish benefits from direct high heat, developing gorgeous caramelisation in about 4 minutes per side. The firm texture holds up brilliantly, making it perfect for summer garden parties. Don't overcook – it should remain juicy!
10. Tinned Sardines On Toast
Sometimes the simplest approach yields the tastiest results. British food writer Nigel Slater champions quality tinned sardines gently warmed through and served on sourdough toast.
Choose sardines in olive oil, warm briefly in a pan with lemon zest and chilli flakes, then pile onto toast rubbed with garlic. A proper British storecupboard supper that's ready in minutes but packed with omega-3s. Brilliant with a cuppa!
