With the availability and price of fish being unpredictable recently, it has been challenging to have a consistent offering on menus. This month, Paul Dickson explores the benefits of using frozen fish and looks beyond the usual cod or haddock and chips.
I’ll start this article by saying that I will always advocate including a fish special on menus, using what is fresh, sustainable and in season locally. However, in recent times, it has been more challenging to include a reasonably priced standard fish dish, particularly with the price of cod and haddock fluctuating so wildly, making even the classic fish and chips a real challenge to offer perceived value for money. This is where a good quality frozen product can play a vital role in your menu planning. Think beyond the obvious choices and include a couple of other options that give you a fish-based option without the uncertainty of cost and availability issues. Here are some simple ideas.
Katsu Pollock
We’re seeing white fish such as pollock and coley appearing more in supermarkets, so diners are becoming more used to seeing them on menus too. Don’t shy away from these and protein-rich white fish, particularly in times when cod and haddock supplies are unpredictable. Country Range have launched some pollock options in breaded and battered coatings which are great value and quality. Here I’ve used the Breaded Pollock in a katsu curry as it’s robust enough to take on some strong flavours.
Fish Finger Tacos
Perfect for adding something fresh and vibrant to your street food, food-to-go and small plates menus, tacos are so versatile and a great way to add flavour and texture is the crunch of a fish finger or goujon. Think of it as a Mexican version of a fish finger butty!
Salt & Pepper Scampi
Ever since the days of being served in a basket, scampi has remained a staple dish on menus and a favourite with children and adults alike. Scampi is also a great cost-effective option meaning diners feel like they’re getting great value for money and you’re not burning into your margin just to provide a decent portion. The bite-sized pieces lend themselves perfectly to street food and sharing platters – I love spicing them up with a tasty salt and pepper seasoning with fresh chillies, onions, garlic and peppers.
Recipe Inspiration
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