2 fillets Coral trout (or your favourite fish to crumb)
1 cup plain flour
1 egg
100ml milk
1 cup bread crumbs
1 Lemon zested
25g butter
25g flour
250ml fish or chicken stock
1/2 teaspoon smoked paprika
Juice of 1 lemon
2 tomatoes
4 cherry tomatoes
1 golden shallot
1 teaspoon capers


Veloute sauce
1. Melt butter in pot, add flour stir until mixture is well blended
2. Gradually stir in stock and lemon juice
3. Cook over medium heat, stirring constantly until sauce begins to thicken
4. Finish by adding paprika and seasoning. Keep warm
1. Cut each fish fillet into three even pieces
2. In separate bowls have flour, egg and milk, crumbs mixed with parsley and lemon zest
3 .Dust fillets with flour ensuring to remove any excess
4. Dip in egg mix, then into crumbs gently patting to get crumbs to stick
5. Cook in a deep fryer at 180%C for roughly 3-4 minutes
6. Fish should be floating and a nice golden colour
7. Cut tomatoes into slices and fan on plates
8. Slice golden shallot into rings and arrange over tomatoes then scatter with caper
9. Season with a little cracked pepper
10. Serve fish on top of salad, drizzle with white sauce and garnish with sprigs of dill



fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!