Fish Flour recipes - All recipes UK

Baked cod with a horseradish crust

Recipe by: Brenda Houghton

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These robustly flavoured fillets are baked on a bed of lemon. Try serving with fresh asparagus.

Baked salmon fishcakes with parsley sauce

Recipe by: Brenda Houghton

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Packed full of flavour, these fishcakes are served with a delicious herb sauce in this tasty and healthy version of an all-time family favourite. Try serving with savoy cabbage, sautéed in stock, or Sweet Roasted Squash with Shallots (on this website).

Crispy fish goujons

Recipe by: Maggie Pannell

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You can use any white fish for these home-made fish fingers coated in a sesame seed crumb, so see what is on offer and buy the best of the day.

Fish Batter with Newcastle Brown Ale™

Recipe by: Rhiannon

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This delicious fish batter made with Newcastle Brown Ale™ is perfect for all kinds of fish!

Fish pie with watercress mash

Recipe by: Maggie Pannell

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A huge dish of piping hot fish pie is the ultimate in comfort food, and this version with its green-flecked watercress mash is no exception.

French fish soup

Recipe by: Maggie Pannell

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Served in true French style, this hearty soup is topped with crisp baguette toasts spread with spicy rouille and a sprinkling of grated Gruyère – perfect for a one-bowl-meal.

Garlic, tomato and anchovy toasts

Recipe by: Brenda Houghton

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Enjoy the wonderful taste of toasted bruschetta topped with a sharp, lemony paste and sweet grilled tomato.

Gran's Focaccia with Tomato and Anchovies

Recipe by: DJK1125

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I finally got to make my gran's focaccia when I found the recipe. It brought back so many fond memories. The dough is topped with tomatoes, thinly sliced onion and anchovies before it is baked. Very Italian and very delicious!

Grilled salmon in ciabatta

Recipe by: Norma MacMillan

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Here fresh salmon fillets are marinated, then lightly grilled and served in warm ciabatta rolls with mixed salad leaves and a basil mayonnaise, to create a very tempting and special lunch dish. Lightening the mayonnaise with yogurt reduces the fat without losing out on any of the creaminess.

Hot and spicy tuna rolls

Recipe by: Norma MacMillan

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Here, the soft interiors of large crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, sweetcorn and red kidney beans, and then warmed in the oven. For a light lunch that is satisfying and well-balanced, serve with a mixed tomato and leaf salad.

Middle Eastern salad

Recipe by: Azmina Govindji

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Based on ‘fattoush’, the colourful, crunchy salad served throughout the Middle East, this version adds tuna fish for extra flavour and protein. Make sure you grill the pitta bread until really crisp to prevent it from going soggy when mixed with the other ingredients, and serve the salad as soon as possible after making.

Mini fish pizzas

Recipe by: Norma MacMillan

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Ciabatta rolls make an instant base for easy home-made pizzas. These are topped with a mixture of seafood – canned tuna, cooked prawns and squid rings – and are given an authentic Italian flavour with red pesto and mozzarella. Serve with a crisp green leaf and vegetable salad for a nutritious fast meal.

Monkfish, prawn and Parma ham brochettes

Recipe by: Maggie Pannell

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Sumptuous seafood on skewers with cheerful yellow pepper, baby tomatoes and cubes of bread makes an attractive meal, great for entertaining. A fresh basil and lime mayonnaise completes the dish. Serve with a mixed green or an asparagus salad.

Mustard fried herring roes on Granary toast

Recipe by: Norma MacMillan

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Soft herring roes, which you may also find described as herring milts, can make a dish that is both nutritious and economical. Here they are combined with fried onions, diced courgette, fresh tomato and grainy mustard, then served on thick slices of Granary bread to make a delicious lunch dish.

Pissaladière

Recipe by: Azmina Govindji

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Pissaladière is a Provençal relative of Italian pizza. The thick bread base, enriched with olive oil, is topped with a flavoursome tomato and onion mixture, then decorated with a lattice of anchovies and black olives. Serve warm or cool, cut in bite-sized squares for canapés, or into 16 larger snack-sized squares.

Provençal pizza

Recipe by: Maggie Pannell

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A wedge of pizza topped with sautéed onions, anchovies and olives is great as a delicious and unusual starter.

Salmon and dill tartlets

Recipe by: Norma MacMillan

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Individual tartlets served with a salad garnish make a very appealing starter. This fish filling is wonderfully light as it's made with a cornflour-thickened sauce, without the addition of fat, and whisked egg whites are folded in for an airy souffle-like texture. Serve straight from the oven to really impress.

Salmon Puffs with Tzatziki

Recipe by: Jan Cutler

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These scrumptious cut-and-fold pastries are irresistible dunked in tzatziki, the Greek-style cucumber and yoghurt dip. Serve with boiled new potatoes and crunchy salad leaves.

Sardine and pepper toasts

Recipe by: Maggie Pannell

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A no-cook recipe is perfect for a light lunch when time is short. Remember to include the sardine bones in the mixture, as they are quite soft and mash easily, adding valuable calcium to the dish. The raw vegetables have maximum food value to keep you going on a busy working day. Follow with some juicy fresh fruit.

Sardine, watercress and carrot open sandwich

Recipe by: Norma MacMillan

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This unusual combination of ingredients makes a colourful sandwich that is packed with interesting textures and good flavours. It only takes a few minutes to make, so is perfect for a quick lunch or a snack at any time.

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