We have put together a few “tongue in cheek” recipes for some of the fish we know and love. Of course we don’t suggest you start keeping the fish you catch, see our catch & release policy, but if you can find responsibly sourced or farmed examples of these fish and are interested in trying them out, we’d love to here how you get on. Drop us a line with your stories and we may just feature them on our site.
canadain peanut butter cookie recipe
Ingredients: Make 40 cookies
- 2/3 cup peanut butter
- 1/2 cup margarine
- 1/2 cup granulated sugar
- 1/2 cup lightly packed golden brown sugar
- 1 egg
- 1 tsp vanilla
- 1.5 cups of plain flour
- 1 tsp baking soda
- 1/4 tsp salt
1. In a bowl, cream together peanut butter, margarine, both sugars, egg and vanilla until light and fluffy.
2. Combine flour, baking soda and salt; stir into the peanut butter mixture.
3. Shape into 1 inch balls and place on ungreased baking sheet. Flatten with fork.
4.Bake at 350f (180 C) for 10 minutes until lightly browned, then cool on a rack.
Baked Catfish Spiked with Garlic and Fresh Tomato Sauce
- 1½ – 2 lb (750 g – 1 kg) thick catfish fillets or tail piece
- 2 fat cloves garlic, cut into fine slithers
- olive oil
- 1 pinch of salt
- freshly ground black pepper
- 1 bay leaf
- 2 tablespoons parsley, chopped
- 1 lemon
- 1 quantity fresh tomato sauce, to serve
1. Pre heat the oven to gas mark 6, 400°F (200°C).
2. Wash the fillets or tail piece of catfish and pat dry with kitchen paper.
3. Make several slits in the fish and poke in the garlic slivers.
4. Lay the fish on a lightly oiled shallow baking tray, season with a pinch of salt, freshly ground black pepper, crumbled bay leaf and 1 tablespoon of the chopped parsley. Sprinkle with the juice of half the lemon and a little olive oil.
5. Bake in the oven, uncovered, for 15 to 20 minutes, or until just cooked.
6. Transfer the cooked fish to a warmed serving plate, adding any cooking juices to the Fresh Tomato Sauce.
7. Pour the sauce over and around the fish and garnish with the remaining half of lemon, thinly sliced, and the remaining tablespoon of chopped parsley. Serve immediately.
roasted carp with peppers and pancetta
- 6 large sweet red peppers, long variety
- 2 tbsp olive oil
- 2 red onions, peeled and sliced
- 4 large fillets of carp, skinned
- 120g pancetta, thinly sliced
- 30 large basil leaves
- 5 tbsp butter
- ¼ tsp paprika
- 4 tbsp sour cream, (optional)
1. Preheat oven to 200°C/ gas mark 6.
2. Wash and arrange the long red peppers in a roasting tray and roast in the oven for 25 minutes. Cool and remove skins and seeds. Slice in thin strips.
3. Heat the olive oil in a large pan and sauté the onions for 5-7 minutes until just transparent. Remove the pan from the heat, add the peppers and keep warm.
4. Have 4 large fillets of carp prepared and make incisions in the flesh, about 4-5 in each fillet. Push in the pancetta strips together with the basil.
5. Melt the butter and stir in the paprika. Use to brush each stuffed carp fillet. Arrange on a baking sheet and put in hot oven to cook for 20-30 minutes.
6. Serve the carp accompanied by the peppers and red onions. Spoon over some sour cream if desired.