More fish! This time, coley, which I have to say is a new one for us at home. What can I say about coley? Well, I was very pleasantly surprised. Coley is a white fish and is also known as saithe. The fillets I was sent to try by John at Delish Fish were marked at ‘Wild Saithe Fillets’ and they were individually packed in sealed pouches and sent in a well packaged cool box. I signed for the box at 4pm and they were still cold to the touch on arrival. I popped them straight into the freezer and de-frosted two fillets by putting them (still in their pouches) into a bowl of cold water for an hour or so, until I was ready to cook them.
Coley is in the cod family, but is less expensive and it is a very good alternative to cod and haddock.
Honest opinion: I thought the coley fillets tasted nicer than cod or haddock. They were very mild in flavour, the kids wolfed their food down and crucially, even pan-frying the fish, it didn’t make the kitchen smell. Some of the fillets looked pink/grey, but when I cooked them, they turned white. The fillets were very flaky, took just a couple of minutes to cook on each side and I didn’t get the sense that they were ‘meaty’ – in the way that cod can be, they just simply fell apart and almost melted in the mouth.
- 2 coley or wild saithe fillets
- 1 tablespoon olive oil or rapeseed oil
- 1 knob butter
- 2 potatoes
- 4 tablespoon whole milk
- 1 knob butter
- 50 g cheddar cheese
- To cook the fish fillets, place a frying pan onto the stove and on a medium heat, add the olive oil and knob of butter until just sizzling. Place your coley fillets in the pan and cook (turning down the heat if the pan is spitting) for 3-4 minutes on each side. The fish will start to turn more white and it needs to be cooked all the way through to the middle. When it is cooked, it will be white all the way through, not translucent.
- In the meantime, prick the potatoes with a fork a few times and place in the microwave for seven minutes. After that time, give them a squeeze to see if they are soft/cooked (mind your fingers and any steam!) Leave them to cool down for a minute or two before handling. Check/turn over your fish. Set aside once cooked.
- Take the potatoes out of the microwave and cut them in half. Scoop out the middle of the potato, put them into a bowl and mash them with a fork or a potato masher or ricer. If you don't mind the skin, mash them as they are - you'll get a bit more fiber!
- Add the whole milk and the butter to the mash, mix in the cheese and microwave again for one minute so that the cheese melts a bit.
- Serve your cooked fish fillets on top of your mash and serve any veg you like alongside.
Serve with any vegetables that you fancy.
If you do not have a microwave for the potatoes, peel them, chop them into four and boil them in a pan of boiling, salted water for 7-10 minutes until soft.
There is definitely something very comforting about eating fish with mashed potatoes. I think it is because we used to eat cod in parsely sauce with mash growing up. In this recipe, the mash is ‘quick’ because I bunged two potatoes into the microwave to bake them and then scooped out the insides and mashed them.
N.B Review/Sample Thank you once again to Fish is the Dish for their ongoing campaign to encourage us all to eat more fish and to John at Delish Fish for sending me the fillets to try.
I received the Wild Saithe Fillets for free in the hope that I would mention them on my blog. I only recommend food/products or services I use personally and believe my readers may be interested in.