Easy cheap fish recipes
If you’re thinking about eating seafood (yep, I said, thinking about, but even non-Christians sometimes go meat-free on Good Friday. Ok, vegetarians will have to leave out the fish…), you can knock up a mornay dish or creamy pasta with just a few everyday ingredients.
Or if you’re really skint, zoom down to the servo & grab a can of tuna or salmon, bit of cheese &/or or tub of cream if you can be bothered (yep, they’re usually open, & last minute slackers can get a few bits & pieces from most).
Half an hour or so & voila! Fish on the table.
Easy. Cheap. Simple.
- 1 cup rice or pasta (like penne, spirals or bows)
- 2 tbsn butter
- 2 tblsp plain flour
- 2 cups milk
- drained can of tuna (largish, about 400g)
- 1 cup grated cheese
- salt & pepper
- 1 cup mixed frozen vegetables
- small tin of creamed corn
- bit of mustard
- Preheat oven to moderate (180C/ 350F)
- Put the rice or pasta on to boil.
- Melt butter in a pan, then take off heat & stir in flour. Put back on heat, stirring for 2 mins (don’t burn it).
- Take off heat & add milk gradually, stirring constantly until a bit thicker. Add cheese. Add tuna. If using, add the creamed corn.
- Season. If using, add frozen veggies to almost cooked rice or pasta.
- Cook a few more minutes until rice or pasta & veggies are cooked, then rinse them & put into an oven dish.
- Spread the tuna mix over the top. Sprinkle with grated cheese & bread crumbs if using and bake a half hour or so until browned.
- 2 cups pasta
- 1 1⁄2 cups cream
- 1 (largish) can salmon, preferably red & skinless/boneless
- 1⁄4 cup grated or flaked parmesan or tasty cheese
- salt and pepper
- chopped spring onions or chives if you have them
- Cook pasta then drain well.
- Bring cream to the boil in a big pot until thickened a bit (about 3 mins).
- Stir in drained can of salmon , cheese and pasta.
- Season and toss.
- Sprinkle with chives or spring onions and serve with extra cheese.
Fish cakes or burgers
- 2 medium-large potatoes, peeled and halved
- about 450g or so chopped fresh fish fillets, or canned fish, or leftover cooked fish
- Tbspn butter
- Tblspn grated onion
- 1 egg
- oil for frying
- chopped fresh herbs if you have them
- Boil potatoes in a pot of water until almost cooked.
- If using fresh fish, add the fish and cook until they are both soft, then drain. If using cooked or canned fish, add it after the potatoes are cooked.
- Add butter, onion, egg & herbs if using & mash it all together.
- Shape the mixture into patties.
- Heat oil in a frypan over medium heat then fry the patties on both sides until golden brown.
- Serve with sweet chilli or lemon juice or whatevs, or in bread or buns, with salad and mayo. Yummo.
- If you have them, you could add a little fish sauce (tspn or so), red curry paste (2-3 Tbspns), lime juice (Tbspn or so), bit of garlic or fresh chopped coriander to spice things up.
- Stir together some peanut butter, coconut milk or cream, soy sauce, lime juice & sweet, hot or chopped fresh chilli over a medium heat until blended for a tasty sauce.
- Fish fillets (no skin)
- lemon juice if you have it
- salt & pepper
- plain flour
- eggs (beaten)
- breadcrumbs (cut & crumble up some leftover bread finely)
- oil for frying
- Squeeze lemon juice over fish if using
- Put flour in a shallow bowl, put the beaten eggs in another one, and the breadcrumbs (seasoned with salt & pepper) in another.
- Dunk both sides of the fish in flour, then egg, then breadcrumbs.
- Heat the olive oil in a frying pan over a medium heat and shallow fry the fish for about 2 minutes each side until cooked through (check the fish flakes away from your knife).
- If you’re cooking a fair bit, keep the fish warm in a low oven while you cook the rest.