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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...

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...

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...