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Saganaki is a Greek cooking method that refers to dishes cooked in a small frying pan – most commonly you see it with cheese, but prawns saganaki is equally iconic and, we would argue, even more delicious. Plump prawns, a rich tomato and ouzo sauce, finished with feta – it's bold and warming and deeply satisfying. Serve it straight from the pan with plenty of crusty bread to mop up the sauce. This is a dish that tastes like the Greek islands and takes less than 20 minutes to make. We love it. Prawn Saganaki Serves 4 You'll need 600 g raw king prawns, peeled and deveined 3 tablespoons extra-virgin olive oil 1 onion, finely diced 3 garlic cloves, finely...

This is one of those combinations that sounds unexpected but makes complete sense once you taste it. The richness and butteriness of ripe avocado is a perfect foil for fresh, clean tuna tartare – they work together in the same way tuna and avocado do in a sushi roll. We love serving this as a starter or as part of a bigger spread, piled high on a crispy corn chip or with crackers. As with all raw fish preparations, the quality of the tuna is everything. Use the freshest sashimi-grade tuna you can find, and this dish will sing. Tuna Tartare Guacamole Serves 4–6 as a starter You'll need 300 g sashimi-grade tuna, finely diced 1 tablespoon soy sauce 1...

Every great fish and chip shop has a master recipe, and this is ours. The technique of coating seafood in seasoned flour and frying it in hot oil is one of the oldest and most satisfying in the world. Done well, it produces a thin, crispy crust that shatters when you bite into it, revealing perfectly cooked seafood inside. The key variables are the temperature of the oil and not overcrowding the pan. This technique works with fish fillets, calamari rings, prawns, scallops – essentially any seafood. Master it and you have a skill for life. Master Recipe for Floured Fried Seafood Serves 4 You'll need 600–800 g seafood of your choice (fish fillets, calamari rings, prawns, scallops) 1 cup...

Carpaccio is an Italian classic – thinly sliced raw protein dressed beautifully and simply. At The Fishmonger's Son, kingfish is one of our favourite fish to eat raw because it has this incredible richness and silkiness that lends itself perfectly to being dressed with nothing more than good olive oil, lemon, and a scattering of something a little salty and sharp. It's a dish that speaks for itself. The key here is sourcing the freshest, sashimi-grade kingfish you can find – come and see us in store and we'll sort you out. The thinner you can slice it, the more elegant the result. Kingfish Carpaccio Serves 4 as a starter You'll need 400 g sashimi-grade kingfish fillet, skin off 3...

This is one of those combinations that sounds simple but tastes incredibly luxurious. The creamy egg and mayo base is the perfect vehicle for the little burst of caviar on top – it's salty, rich and just a bit special. We love serving this when people come over, because it looks beautiful and people always want to know what it is. You don't need to use the most expensive caviar for this – a good lumpfish roe or salmon roe works beautifully. The effect is the same: impressive, delicious and surprisingly easy to pull together. Egg & Mayo Dip with Black Caviar Serves 6–8 as a starter You'll need 6 hard-boiled eggs, peeled 3 tablespoons good-quality mayonnaise 1 teaspoon Dijon...