• Danny Joyce

Donegal Catch Fish Sticks & Haddock Bites Recipes

Irish family favourite Donegal Catch has added two new products to it's frozen fish range, Salt & Vinegar Haddock Bites and Fish Sticks. More information on the new products here.


Why not try out some of these simple recipes using the new Donegal Catch range for some dinner inspiration;


Haddock Bites in Tortilla Cups with Lettuce & Tartare Sauce

Serves: 4

Total time: 30 minutes


Ingredients

1 Pack of Donegal Catch Haddock Bites

3 - 4 large flour tortillas

1 tablespoon olive oil


For the tartare dressing:

100ml mayonnaise

1 tablespoon capers, drained and chopped

1 tablespoon gherkins, drained and chopped

1 teaspoon onion salt squeeze of lemon juice

1 tablespoon fresh parsley, finely chopped

Salt and freshly ground black pepper


To Serve:

100 grams iceberg lettuce, shredded Handful of chives, chopped


Method:

1. Pre-heat Oven to 220°C / FAN 180 °C / Gas Mark 6.

2. Lightly grease a 12 hole muffin tin. 3. Lightly brush both sides of each tortilla with a little olive oil then cut each one into circles using a cookie cutter that measures just slightly larger than the diameter of the holes in your muffin tin.

Press each circle into the muffin tray holes, folding to fit and then place into the oven to bake for 6-7 minutes until crisp and golden brown at the edges. Transfer to a wire rack to cool.

4. Place the Salt and Vinegar Haddock Bites on a baking tray on the top shelf of a pre-heated oven for 20-23 mins. Turn halfway through cooking time.

5. For the tartare sauce, place all of the ingredients except the parsley into a mini food processor and blitz until smooth. Remove to a bowl and stir through the parsley, seasoning with more salt and pepper if needed.

6. To serve, fill a crispy tortilla cup with a little shredded lettuce then add a bit of your tartare sauce and add a cooked Salt and Vinegar Bite. Sprinkle with a few chopped chives and add a bit more sauce if required.

Fish Sticks with Stir Fried Vegetables, Rice & Sweet & Sour Dressing

Serves: 3-4

Total time: 30 minutes


Ingredients:

1 packet of Donegal Catch Fish Sticks

1 tablespoon oil

1 red pepper, deseeded and roughly chopped

1 orange pepper, deseeded and roughly chopped

1 yellow pepper, deseeded and roughly chopped

1 red onion, peeled and roughly chopped 2 garlic cloves, finely chopped

3 spring onions, chopped into 1 inch pieces


For the sweet & sour sauce:

1 tablespoon cornflour

1 tablespoon water

160 ml pineapple juice

80 ml rice vinegar

75 grams light brown sugar

3 tablespoons tomato ketchup

1 tablespoon light soy sauce


Method:

1. Begin by making the sweet & sour sauce. In a small bowl, whisk together the cornflour and water. Set aside. In a medium saucepan, combine the pineapple juice, rice vinegar, brown sugar, tomato ketchup, and light soy sauce and bring to a boil over medium heat. Stir in the cornflour mix and cook until thickened, about 1 to 2 minutes. Set aside to keep warm whilst you continue with the rest of the dish.

2. Pre-heat Oven to 220°C / FAN 180 °C / Gas Mark 6. Place the fish sticks on a baking tray on the top shelf of a pre-heated oven for 15-20 mins. Turn halfway through cooking time.

3. Whilst the fish sticks are cooking, add the oil to a large wok and add the chopped peppers and red onion. Stir fry for 5 minutes until soft and starting to char at the edges. Add the garlic and spring onions and continue to cook for a further 2 minutes then add half of the sweet and sour sauce and heat through. 4. Serve the vegetables on a bed of rice with the Fish Sticks on top and the remaining sauce on the side for dipping, adding some coriander leaves to garnish.


To serve:

Rice Coriander leaves, to garnish

Haddock Bites with Green Vegetable Medley & Sweet Potato Wedges Serves: 4

Total time: 50 minutes


Ingredients:

1 packet Donegal Catch Salt and Vinegar Haddock Bites

500 grams sweet potatoes, cut into wedges

1 teaspoon chilli flakes

1 tablespoon thyme leaves, roughly chopped

2 garlic cloves, finely chopped

3 tablespoons olive oil

150 grams broccoli florets

100 grams Green Isle Frozen Peas

4 spring onions, roughly chopped.


Method:

1. Pre-heat Oven to 220°C / FAN 180 °C / Gas Mark 6.

2. Add the potato wedges to a large bowl and add the chilli flakes, thyme leaves, half of the chopped garlic, 2 tablespoons of the olive oil and a pinch of salt and pepper. Mix to combine well, making sure all of the wedges are coated then lay out, skin side down, on a baking tray. Bake in the oven for 30 - 40 minutes until soft on the inside but crisp on the outside.

3. Place the Salt and Vinegar Haddock Bites on a baking tray on the top shelf of a pre-heated oven for 20-23 mins. Turn halfway through cooking time.

4. Bring a large pot of salted water to the boil and add the broccoli and peas. Cook for 4 minutes until al dente then drain.

5. Just before serving, place a wok over a high heat and add the remaining tablespoon of olive oil and the remaining half of chopped garlic. Cook for 30 seconds then add the broccoli, peas and spring onions. Stir fry for 1 - 2 minutes until warmed through and fragrant and then serve with the sweet potato wedges and the Salt and Vinegar Haddock Bites. More recipes available from www.donegalcatch.ie/recipes/


Slán go fóill,

Danny