News + Recipes — stovetop RSS

Beer batter is one of those things that feels festive and a little indulgent – the batter puffs up, the fish inside steams perfectly, and the result is a golden, crunchy shell encasing beautifully cooked fish. Paired with crispy potato cakes, this is our version of fish and chips made at home. It's a bit of a project, but completely worth it. The key to a good beer batter is using very cold beer and not over-mixing. A few lumps are fine – actually desirable. The batter should be used immediately. Beer Battered Fish & Potato Cakes Serves 4 You'll need 600 g firm white fish fillets (flathead, ling, snapper), cut into large pieces vegetable oil, for deep-frying salt flakes...

Once you nail an easy fish curry like this, it becomes a rewarding and hearty staple in your weeknight rotation. We are often time-poor, so we always keep a good-quality curry base and a can of coconut milk in the pantry to whip this up on a whim. It's the kind of dish that feels like you've put in much more effort than you actually have. In our store, the most popular fish we sell for this dish is rock ling — it holds its shape beautifully and stays pillowy soft in the curry sauce. Barramundi, swordfish, blue-eye or even prawns all work a treat too. Thai-style Fish Curry Serves 4 You'll need 2 tbsp vegetable oil 100g good-quality red...

A good crumbed fish is one of life's great pleasures — and at the shop, we've had years of practice getting it just right. The key is our method: a light flour-and-water batter as the base layer, then a generous coat of breadcrumbs pressed on with your fingers. It gives you that thick, crunchy crust that holds together beautifully in the pan. This is our master crumbing recipe — use it on any fish fillet you love. Once you've got this down, the Fish Cotoletti and Crumbed Sardines in the book will feel like second nature. Master Recipe for Crumbed Fish Serves 4 You'll need 400g fish fillets of your choice Salt flakes and freshly ground black pepper 150g plain...