A lot of British people will be enjoying hot cross buns, lamb, chocolate bunnies and Easter eggs this Easter holiday. Good Friday is the 25th March this year and fish consumption will also reach its yearly peak. Normally, 20% of meals bought from outside the home on a Friday will be from a fish and chip shop. This Friday, that figure will rise to between 40 and 50%.
For those looking to avoid the chip shop queues this Friday and cook at home, we’ve racked our brains and scoured the web and ranked our favourite Easter fish recipes.
5. Smoked salmon and cream cheese bagel. Delicious, simple and nutritious. This smoked salmon bagel is a perfect treat for those lucky enough to have a long weekend this Easter and time to have a warm breakfast at a leisurely pace. That said, you can enjoy this recipe from BBC Good Food any time of the day. You can use our traditional sliced smoked salmon or use our award-winning smoked salmon bacon for a simple twist.
4. Grilled fish with new potato & spring onion crush. In at number 4, we have this simple and stylish recipe for fish with crushed new potatoes. Also from the BBC Good Food site, this makes a lovely Easter fish course taking advantage of new potatoes and spring onions, both in season right now in the UK. Use your favourite white fish or try something a bit different from our range.
3. Herb-crusted cod with spicy cauliflower cheese. Cauliflower is also in season this Easter and this fantastic and simple herb-crusted cod dish from Yorkshireman James Martin makes for an interesting twist on cauliflower cheese. (Fresh haddock fillets would work just as well as cod fillets in this recipe).
2. Luxury Smoked-fish Pie. At our number 2 this smoked-fish pie recipe from Delia Smith is an excellent way to feed a lot of people this Easter. It’s also a fantastic way to introduce your friends and family to the traditional British products we offer like smoked kippers and Arbroath smokies.
1. Fish and chips. Could it have been anything else? A great British supper for over 150 years, there are over 10 thousand fish and chip shops in Britain serving just short of 400 million portions of battered fish each year. There is a North/South divide between cod or haddock as the fish of choice. But your favourite white fish will work. Top chefs Heston Blumenthal and Marco Pierre White both recommend turbot. Plaice and lemon sole are also a good choice.