The Best Of Fish Dishes…

Fish is such a versatile ingredient. They are considered healthier protein choice when it comes to lighter eating or diet dinner.  The other thing you must remember, that is there are plenty of different types of fish, all over the world. And it basically depends, where are you, where do you live, and what is in season now. Nevertheless, with the fast globalization, in most places you can buy fresh fish, all year round, no matter of country of origin.

So, the last think, left to make is to find the recipe, or dish idea you want to try, or already love. So, let us gather all the ingredients, and let us get cooking!

Fish and chips, UK

Comfort food at its best. Widely loved national dish, which the origins of this dish go back to the 17th century.  Freshly fried, hot, white fish fillet and large, hand sliced and fried potatoes. The customers can choose which type of fish they want, Cod, haddock, and flounder are the most common types of fish, with cod being ordered mostly. The fillets get dipped in a batter (eggs, milk, and flour), and are then fried in oil, lard, or beef drippings along with the potatoes. Served hot with few side dishes and sides, such as salt, vinegar, mushy peas, curry sauce, ketchup, brown sauce, and a cup of sweet, milky tea.

Bacalhau à Gomes de Sá, Portugal

Traditionally made for Christmas Eve dinner.  Bacalhau à Gomes de Sá is a celebratory dish made with salt cod, potatoes, and onions. All the ingredients are layered in a pan, topped with sliced hard-boiled egg, and baked. Before serving the dish is drizzled with olive oil then garnished with sliced olives and chopped parsley and chopped garlic.

Bolinho de bacalhau, Portugal

 

Well-known as bolinhos de bacalhau (northern Portugal) and pastis de bacalhau (central and southern regions and Brazil). are one of the most beloved Portuguese national dishes. Crispy cod fritters contain dry salted cod, mashed potatoes, onions, parsley, eggs, and a variety of spices. The creamy mixture is shaped into elliptical or round forms and fried until golden brown and crispy on the outside. These small fritters are usually enjoyed as an appetizer served in restaurants or at formal dinner parties, but also as a satisfying main course accompanied by rice and various fresh salads.

 Śledzie, Poland

Polish specialty dish. Herrings filets and be pickled in vinegar or marinated in oil. The whole variety of recipes comes from only those two main ways of preparations. They can be served, with just onions (the oil ones), rolled up with pickle inside (Rollmops), in sour cream, sauteed vegetables, and plenty more. There is even a sweet variety, that is comes with raisins (remnants of Polish Jewish cuisine) consisting of herrings pickled in various ingredients such as vinegar, oil, sour cream, and onions. Śledzie is traditionally served on Christmas Eve, as a cold appetizer or a side dish.

Cioppino, USA  

is a dish created in San Francisco, by Italian emigrants, longing for traditional Italian seafood Stew. Cioppino is conventionally made from the catch of the day, which is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish, all sourced from salt-water ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or French bread.

Açorda de Bacalhau, Portugal

 

The Portuguese Açorda is a popular bread soup appearing in numerous varieties throughout the country. Most Açorda soups have a smooth and thick consistency and employ a variety of pounded herbs, garlic, olive oil, and boiling water that is poured over diced bread and left to soften. Two of the most famous types include the seafood based Açorda de marisco and Açorda Alentejana, a regional specialty in which whole slices of bread are served over the broth.

Sushi, Japan

Japan’s most famous culinary representative typically made with rice and fillings which have been rolled inside a sheet of Nori (dried seaweed). The name, so characteristic to Japanese cuisine, is in fact very wide term, describing a huge amount of different looking dishes, and different ways of preparing the scrumptious raw fish bites.

Bacalhau à brás, Portugal

Remarkably simple Portuguese dish, but how tasty.  Cooked and shredded salt cod, fried potato strips, onions, eggs, and olives. A delicious combination of flavors and textures results in an incredibly satisfying dish that is popular throughout the country. It is usually garnished with parsley and served hot, while the potatoes are still crispy.

Tiradito, Peru  

traditional Peruvian dish.  Thinly sliced, well-chilled raw fish, chopped vegetables, and coriander, all drizzled with lemon and lime juices right before consumption, so the fish stays raw (unlike ceviche). The dish is mostly served as an appetizer, and some chefs are adding additional toppings: sliced onions, pickled jalapeños, boiled corn, and even crushed potato chips.

Fish fry, USA

popular Friday night tradition in Wisconsin. The fish is battered or breaded, then deep-fried, which is the fastest way to cook large quantities of fish. The fish fry practice came from Irish, Polish, and German Catholic immigrants who had settled in Wisconsin. Any fish will do, but the most usual varieties are cod, walleye, lake perch, and bluegill. Traditionally, fried fish is accompanied by coleslaw, potato salad, French fries, tartar sauce, hushpuppies, or lemon slices. Fish fry is more than just a dish – it is a communal affair that celebrates the end of the week in Wisconsin

Lutefisk, Norway

Scandinavian dish made from dried whitefish that has been treated with lye, causing the fish having a jellylike consistency and often extraordinarily strong, pungent odor. After it has been cooked, the lye-treated fish is served with an array of side dishes. It is typically served with boiled potatoes, mashed green peas, melted butter, and pieces of fried bacon.

Branzino al sale, Italy

typical Italian dish of Salt-crusted sea bass.  The whole fish is coated in sea salt (occasionally with finely chopped dried herbs), and it is then left to slowly cook in the oven. The salt coating stops the fish from drying and retains its freshness and moisture. When done, the crust is cracked open, and the fish is drizzled with olive oil. Branzino al sale is mainly enjoyed as the main dish that is best paired with various steamed or boiled vegetables and a splash of lemon juice.

Albondigas de Bacalao, Spain

Simply Spanish cod fish balls. They are made with a combination of potatoes, cod, garlic, eggs, parsley, flour, and tomatoes. The fish balls are rolled in flour, then fried before being combined with a simple tomato sauce. It is recommended to serve the dish with freshly made bread or crispy croutons.

Bakaliaros, Greece

Greek golden and crispy cod fritters. Salt or fresh cod, or even previously batter-fried pieces of cod or flaked cod, is incorporated into a thick batter. Spooned into hot oil and fried until crispy golden brown. Served hot. When accompanied by a thick, garlicky sauce, they are called bakaliaros skordalia. Greatly associated with a celebration that commemorates the Annunciation of Virgin Mary and the War of Independence, which is celebrated each year on March 25th.

Sole Meunière, France

classic French dish is prepared with sole fish. The name meunière refers to the technique of cooking ingredients in brown butter and lemon juice or lightly coating the ingredients in flour before frying Fillets are lightly breaded in plain flour and pan-fried in butter. When the fish is ready, lemon juice is added to the pan and cooked shortly until all the flavors are combined. The fish is typically seasoned with salt, pepper, and chopped parsley. Sole meunière is usually served with mashed or boiled potatoes on the side.

Fried catfish, USA

Beloved fish specialty from the American South. Catfish fillets are soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles.

Sardinhas assadas, Portugal

traditional Portuguese dish of grilled sardines. They are generally grilled whole, only seasoned with salt and olive oil. Although they are commonly accompanied by bread, they are also sided with boiled potatoes, sautéed vegetables, or salads, and are often garnished with fresh cilantro and a drizzle of olive oil.

Kippers, Isle of Man

traditional British breakfast dish.  Whole herring is halved, gutted, seasoned with salt, and cold-smoked over woodchips. Traditionally, kippers are eaten on toasted bread with butter for breakfast, but the fish can also be added to sauces, quiches, and omelets. Today, most of the kipper-makers are in the Isle of Man, where curer families have been a part of the industry since the 19th century.

Cedar plank salmon, Canada

Native Americans traditional way cooking salmon on cedar planks. The wood planks have been free from any surface coatings or chemicals. It is submerged in water which coarse salt, fruit juice, or wine. Dried and heated on the grill, the planks are topped with salmon fillets (with their skin intact or fully skinned). Salmon is typically marinated in oil, seasonings, and fresh aromatic herbs (rosemary, thyme, dill, oregano, parsley, juniper berries, or even fir needles).  Second popular recipe asks the fish fillets to be coated with a mixture of mustard and maple syrup, honey, or brown sugar.

Ryba smażona, Poland

Fried fish is a classic Polish dish that can be prepared with whole fish, single or butterfly fillets, or various cuts. Any fish can be used, depending on local or seasonal availability. The fish is breaded or lightly dusted with flour, before it is pan-fried until golden. It is typically accompanied by boiled potatoes, fries, or salads, and is occasionally served drizzled with lemon juice.

Gefilte fish, Germany

Gefilte fish, or stuffed fish (from gefilte, which means filled or stuffed in Yiddish), is a one of the standard Jewish dishes, coming from Eastern Europe, or Germany in this case. Typically prepared with ground carp, pike, or whitefish that is combined with lots of ingredients (matzo meal, eggs, onions, carrots, leeks, parsley, goose fat or oil, and various seasonings and spices such as salt, pepper, allspice, sugar, cinnamon, or bay leaves) before it is shaped into balls or oval patties, which are then usually simmered in fish stock. Gefilte fish may be more on the savory side, with a distinctive peppery flavor, as it is usually prepared in countries such as Lithuania and Russia, or sweet, a version that is typical of Polish cuisine.

Tuna Tartare, USA

classy starter dish originating in Los Angeles in 1984. Raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper.  Formed into circular shape and served as a visually attractive appetizer with crackers or toast.

Jellied Eels, UK

traditional food item, dating back to the 18th century. The eels are chopped, boiled (about 30 min) in herbs, then cooled.  That is the moment when the fish would produce their own gelatin. The texture is delicate and soft. They are commonly accompanied by white pepper and vinegar to further accentuate the flavors. The dish can be served either hot or cold, and according to jellied eels’ experts, it tastes perfect when paired with chili vinegar.

Fiskefrikadeller, Denmark

traditional pan-fried fish patties. They are made with a creamy mixture of ground white fish fillets, eggs, milk, onions, and various spices and fresh herbs. Some varieties often incorporate cream, breadcrumbs, and other seafood ingredients such as salmon and shrimps. These nutritious fish cakes are enjoyed as the main course and are usually accompanied by buttered boiled potatoes, Danish rémoulade, and lemon wedges.

Ryba po Grecku (Fish Alla Greek), Poland

Popular dish in Poland, served traditionally for Christmas Eve dinner. Served hot or cold. Prepared from fried pieces or fillets of fish, and vegetable sauce (shredded carrots, parsnips, onions, and tomato paste).  After fish is fries, it is interlayered in a tall glass dish, with the vegetables.

Whitebait Fritters, New Zealand

delicacy in New Zealand. The way of making this dish is surprisingly simple, especially when the main ingredient, it is rather pricy fish. The batter is made from eggs and flour, to which fry fish is added, then seasoned with salt and pepper. These fritters can be consumed as a snack, enjoyed as an appetizer, or even a main meal when served with a fresh salad on the side.

Arroz de Bacalhau, Portugal

Surprisingly, simple Portuguese dish.  Salt cod, rice, sautéed onions, garlic, olive oil, tomatoes, peppers, water or vegetable or fish stock, and white wine. Some variations also add cooked red beans, while others combine the salt cod-rice mixture with leeks, garlic, olive oil, and onions. The dish is usually garnished with chopped cilantro and black olives, and it is typically enjoyed either as a main course or as an accompaniment to Portuguese-style fish fillets.

Brudet, Croatia

Classic of traditional Croatian cuisine. This rustic stew prepared with a variety of seafood.  Nearly every region, town, and household have their version of the dish. General recipe asks that at least three different types of fish should be used. Always cut into larger chunks and left on the bone. Scorpionfish, monkfish, sea bass, or any other white-fleshed fish is proper for it. The addition of shellfish (mussels and scampi) contributes to the flavor. The fish is primarily fried with olive oil, onions, and garlic, and later braised in a flavorful broth which usually employs a combination of seafood stock, tomato sauce, and white or red wine, with the occasional addition of fresh tomatoes, chili peppers, and a touch of vinegar.

Kibbeling, Netherland

popular Dutch street food dish.  Pieces of fish, are dipped in batter, deep-fried in hot oil, and served with a dipping sauce: garlic sauce, remoulade, ravigote (lightly acidic sauce in French cuisine), or whiskey sauce. Eaten mainly as a snack. Can also be prepared for dinner, when it is recommended to pair it with French fries, a fresh salad, and a sauce of choice.

Gravlax, Scandinavia

Scandinavian dish consisting of raw, salt-cured salmon that is traditionally seasoned with dill. Originally, the dish was popularized by fishermen who used the salt, sugar, and dill, and rubbed onto rubbed salmon and leave it to ferment.  This delicacy is usually thinly sliced and served as an appetizer. It pairs well with crackers and pickled vegetables, but it can also be used as a stuffing for bagel sandwiches

Croquetas d Bacalhao, Spain

Traditional Spanish fritters are the classic that is served as tapas. Spain has numerous types of Croquetas. The salt Cod is incorporated into a buttery béchamel base, but this recipe occasionally replaces béchamel with mashed potatoes. The mixture is well chilled and formed into round or cylindrical patties, which are then coated in egg wash and breadcrumbs, and finally fried until crispy and golden.