Try our delicious seafood recipes

Light and Crispy Beer Batter

Serves/Makes: 2-3

• 300ml Beer (preferably ale or bitter)
• 220g self-raising flour
• 2 teaspoons malt vinegar

1. Mix the ingredients together in a large bowl with a whisk (Do not whisk as this will get the gluten working in the flour and make it heavy, just use the whisk to ensure the ingredients are mixed together)
2. Coat the fish and fry at 180C for 6-9 minutes depending on the size and thickness of your fish

Recipe provided by Chris Sharpe from Your Chef www.yourchef.uk.com

Smoked Salmon and Prawn Linguine

Serves/Makes: 2

• 180g linguine or spaghetti (preferably fresh/homemade)
• medium onion, finely diced
• 1 teaspoons olive oil
• teaspoon garlic puree or fresh garlic clove, crushed
• 100ml white wine
• 150ml double cream
• 2 tablespoons fresh parmesan, grated
• 50g smoked salmon, cut into strips
• 100g defrosted (cooked and peeled) prawns
• Black pepper
• Extra virgin olive oil
• A few chopped fresh herbs & salad to garnish

1. Heat the olive oil in a medium pan and cook the diced onion and garlic until softened, but not browned
2. Add the white wine and simmer until it has reduced by half
3. Add the cream and parmesan and lower the heat to the lowest setting while you cook the pasta separately (follow guidelines given on the packet, cooking times vary according to the type of pasta used)
4. Drain cooked pasta into a colander and drizzle a small amount of extra virgin olive oil on top, then sprinkle with black pepper
5. Check the sauce and if it has thickened too much add more cream/wine, if it is too runny continue to simmer until it has thickened
6. Add the smoked salmon and prawns to the sauce and heat through, adding salt and pepper to taste
7. Place pasta in serving dishes, remove sauce from heat and stir through the pasta
8. Finally garnish the dish with fresh herbs and salad

Recipe provided by Chris Sharpe from Your Chef www.yourchef.uk.com

Prawn Curry

Serves/Makes: 2-4

• 1 medium onion, finely diced/sliced
• 1 red pepper, thinly sliced
• teaspoon garlic puree or fresh garlic clove, crushed
• 1 teaspoon plain flour
• 1-2 teaspoons Balti curry paste
• 1 can coconut milk
• 1 x 50g sachet creamed coconut
• 400g defrosted (cooked and peeled) prawns
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon olive oil
• A few chopped fresh herbs & salad to garnish

1. Heat the olive oil in a large pan and cook the diced onion until softened, but not browned
2. Add the pepper, garlic and curry paste and cook on a medium heat for 1-2 minutes
3. Add the flour and stir in the coconut milk and coconut cream until the sauce starts to simmer
4. Allow the sauce to simmer for 5-15 minutes until it reaches the desired consistency then add the prawns and simmer for a further 4-6 minutes (take care not to boil as the prawns will turn chewy, just heat through)
5. Serve with rice

Recipe provided by Chris Sharpe from Your Chef www.yourchef.uk.com

Prawn and Smoked Salmon Fishcakes

Serves/Makes: 8

For the Fishcake itself;
• 500g mashed potato
• 1 teaspoon chopped fresh or dried parsley
• teaspoon fish sauce (optional)
• 120g defrosted cold water prawns
• 120g smoked/cooked salmon (can substitute cod as an alternative)
• 2 teaspoons spring onion or finely chopped onion
• 1 grated lemon zest
• Sea salt and black pepper to taste

For the Coating;
• 1 egg
• 100ml milk
• 80g of fresh brown breadcrumbs
• 50g plain flour

1. Mix the fishcake ingredients together in a large bowl with a wooden spoon and then mould into 8 fishcake shapes (If you have time refrigerate for a couple of hours so they're firmer to handle).
2. Using three bowls, separate the flour into the first one, mix the egg and milk together into the second and put the breadcrumbs in the third. Roll the fishcakes in the flour, making sure they're well covered. Dip the floured fishcakes into the egg and milk mixture and then finally roll them around in the breadcrumbs bowl. Once the fishcakes have been completely coated they're ready to be cooked.
3. Shallow fry the fishcakes in olive oil for 3 minutes on each side then cook in the oven at 180C for 10 minutes to finish off (alternatively deep fry for 7-9 minutes depending on the thickness of the fishcakes). Make sure the fishcakes are piping hot right through to the middle before serving.

Recipe provided by Chris Sharpe from Your Chef www.yourchef.uk.com