• Gone fishing

    Bring the seaside to your lunch table with these zesty seafood dishes, paired with the perfect bottle of white Recipes & Styling: Chiara Turilli Photography: Andreas Eiselen
    Gone fishing

    Pan-fried fish with crispy skin, olive butter and butternut chips

    Serves 6

    Prep time 20 min

    Cook time 40 min

    INGREDIENTS

    For the fish

    600 g cod fillets, skin on

    2 tsp sea-salt flakes

    3 tbsp flour for dusting

    3 tbsp vegetable oil

    For the olive butter sauce

    3 tbsp unsalted butter

    1 garlic clove, crushed cup black olives, pitted and chopped

    Handful parsley, roughly chopped

    For the butternut chips

    2 butternuts, peeled, deseeded and sliced into chips

    5 tbsp olive oil

    Salt

    METHOD

    For the fish

    1.  Let fish reach room temperature, pat dry with a paper towel and season.

    2. Heat oil in a non-stick pan on high, dust fish with flour and fry skin-side-down. Press fish down with spatula for 5 minutes before flipping, to achieve an even crisp.   

    For the olive butter sauce

    1.  Melt butter in pan, remove from heat and add rest of ingredients.

    For the butternut chips

    1.  Preheat the oven to 180°C. Line a baking sheet.

    2. Toss butternut chips in a bowl with olive oil and salt, thoroughly coat.

    3. Arrange in a single layer on baking sheet, and bake for 40 minutes until crispy and tender, turning once while cooking. Remove from the oven and set aside for serving. 

    4. Serve the fish with the butternut chips and olive butter sauce.

    Tip: You can substitute the cod with any white firm-fleshed fish

      

    ​Lemon zest battered calamari with harissa dipping sauce

    Serves 6

    Prep time 40 min

    Cook time 10 min

    INGREDIENTS

    For the calamari

    800 g mixed calamari

    2 cups buttermilk

    Oil for frying

    For the seasoned flour

    2 cups flour

    4 tsp paprika

    2 tsp salt

    1 tsp black pepper

    2 tsp cayenne pepper

    Zest of 2 lemons

    1 tsp red chilli flakes

    For the harissa dipping sauce

    4 tbsp mayonnaise

    4 tsp harissa paste

    1 garlic clove, crushed

    Zest and juice of 1 lemon

    To serve

    Handful fresh parsley

    2 lemons, cut into wedges

    METHOD​

    1.  Soak the calamari in buttermilk for 30 minutes, or overnight if you can.

    2. In a bowl, combine all the ingredients for the seasoned flour.

    3. In a separate bowl, combine all the ingredients for the harissa dipping sauce. Set aside.

    4. In a pan, heat the oil to a medium heat.

    5. Dredge calamari in the seasoned flour, coating evenly. Carefully fry calamari in batches. Cook until golden brown. Remove with a slotted spoon and transfer to a paper-lined baking sheet. Season lightly.

    6. Serve with sauce, parsley and lemon.

    Tip: Soaking the calamari in buttermilk helps soften the meat, creating a less rubbery texture once cooked

    Seadogs with herb mayonnaise

    Makes 6

    Prep time 30 min

    Cook time 15 min

    INGREDIENTS

    For the battered fish

    600 g hake fillets, skin removed

    1 cup flour

    1 cup cornflour

    2 tsp baking powder

    1 tsp paprika

    1/2 tsp onion powder

    1/4 tsp cayenne pepper

    Salt and pepper, to taste

    440 ml beer

    Vegetable oil for deep frying

    For the herb mayonnaise

    1/2 cup mayonnaise

    2 tbsp parsley, chopped

    2 tbsp chives, chopped

    Zest and juice of 1 lemon

    1 chilli, finely chopped

    Salt and pepper, to taste

    To serve

    6 hotdog rolls, sliced in the middle

    6 pickles, sliced into thin strips

    Handful parsley

    METHOD​

    1.  Portion the fish into 6 pieces, lightly season and refrigerate for at least 30 minutes.

    2. Mix all the dry ingredients for the battered fish together. Slowly add beer, and whisk until just combined and smooth. Keep cool.

    3. In a large frying pan, heat the oil on a medium to high heat.

    4. Working in batches, dip the fish portions into the batter. Allow the excess batter to drip off, and lower gently into the oil. Fry until light golden brown, about 4 minutes on each side.

    5. Combine the mayonnaise, herbs, lemon zest, juice, finely chopped chilli and season.

    6. To assemble, dollop and spread some herb mayonnaise inside each roll, add a piece of fish and top with pickles and some parsley.

    Tip: Test the temperature of the oil by dropping a small bit of batter into it. If it rises to the top, the oil is ready

    Prawn Skewers with paprika
    and lime

    Serves 6

    Prep time 40 min

    Cook time 10 min

    INGREDIENTS

    For the prawns

    3 tbsp olive oil

    2 tbsp paprika

    Zest and juice of 2 limes

    18 prawns, deveined and tails intact

    To serve

    2 lime wedges, grilled

    METHOD

    1.  Mix together the olive oil, paprika, and lime zest and juice.

    2. Brush the prawns with the paprika oil and reserve some for cooking. Refrigerate the prawns for 30 minutes.

    3.  Skewer the prawns.

    4. Heat a griddle pan on high. Grill the prawns for 3 minutes on each side, basting with the remaining paprika oil, until cooked through.

    5. Serve with charred lime wedges.

    Tip: Serve prawns on steamed rice or rice noodles for a heartier dish

    Toast a delicious seafood spread with these white-wine pairings

    Affordable

    Ashbourne Sauvignon Blanc/Chardonnay 2017

    This blend combines the freshness of Sauvignon Blanc with unwooded Chardonnay for a perfectly balanced and flexible vino. If you’re looking for something crisp to offset a rich, greasy dish such as battered hake,  this is the ideal pairing.

    R79.99

    Mid-range

    Boschendal Estate Sommelier Selection Chenin Blanc 2015

    South African Chenin Blanc is incredibly versatile, incorporating both fruity and gently acidic flavour notes. It pairs especially well with foods that have a sweet and sour element, such as a soft fresh linefish with a more acidic sauce.

    R123.50

    Splurge

    Astoria Prosecco Doc Italian Sparkling

    Prosecco enhances the subtle flavour of shellfish. A sparkling wine that is too sweet will often end up ruining the flavour of the seafood, so something fresh, effervescent and dry will pair beautifully with this flavour profile.

    R249.99

    Wine prices are ex-cellar door. May vary depending on stockist

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