top of page
  • Writer's pictureDanny Joyce | Editor

National Fish Week runs from February 12th – 18th, get involved with tasty Recipes from Donegal Catch

Donegal Catch, Ireland’s number one frozen fish brand for almost 40 years, is encouraging Irish households to choose Irish white fish this National Fish Week (12th to 18th February) and throughout the year! Buying responsibly caught Irish haddock, whiting and hake from Donegal Catch supports Irish fishermen, fisherwomen and local fishing communities


Donegal Catch will be running a TV advert featuring fisherman Frank McClenaghan from Greencastle in Co. Donegal explaining why fishing is important for local communities and the role sustainability plays in the Irish fishing industry.  

The TV advert will be on air from Monday, 5th February for 3 weeks as part of the National Fish Week campaign.


Aisling Twomey, Donegal Catch Marketing Manager said: “This National Fish Week we are encouraging Irish households to choose Donegal Catch Irish haddock, whiting and hake.  With people’s increasing desire to eat locally and sustainably caught fish, we are working closely with Irish fishermen like Frank, to bring quality fish to Irish dinner plates."


"Donegal Catch is the largest purchaser of white fish from the Irish catching sector and processes over 30% of Irish landed haddock and whiting.  We recognise the role we play in the sustainable development of the Irish fishing industry, protecting our waters, and positively impacting our communities for generations to come. We also know that shoppers are looking for tasty, nutritious meal ideas that can be cooked from frozen and available when you need them."


"We were really excited about the recent launch of our fishcakes and breaded fillets made with Irish haddock and hake. Our team have been working hard to bring these innovative, new products to the market and we hope shoppers will love them as much as we do!”


Supporting responsible fishing practices, Donegal Catch work closely with Irish fish suppliers to source the best quality fish, fully traceable back to the boat. For Irish haddock, whiting and hake, Donegal Catch is a key stake holder in the Bord Iascaigh Mhara (BIM) backed Fishery Improvement Projects (FIPs), which focus on improving the sustainability of these Irish fisheries.


Donegal Catch procure 100% of it's haddock, whiting and hake from Irish co-ops, fishermen and fisherwomen who are members of the Fishery Improvement Projects.


Last year, Donegal Catch launched new products, including frozen fishcakes (the first brand to offer a range of fishcakes in the freezer aisle) and a family pack of Breaded Irish Hake Fillets.


The range of fishcakes is designed with busy professionals, couples and families in mind and is sure to elevate any meal occasion at home. With two portions per pack, they are perfect as a starter, part of a lunch spread, or a quick midweek evening meal. These fishcakes can be cooked from frozen, are suitable for both air fryers and ovens and have been developed and made in Ireland using responsibly sourced fish. And by the way, the packaging is fully recyclable.


RECIPES:

Irish Haddock Chilli & Ginger Fishcakes with Thai Mango Salad

Serves: 2

Total time: 35 minutes


Ingredients:

• 2 Donegal Catch Irish Haddock Chilli & Ginger Fishcakes

• 1 mango, peeled, de-stoned and finely diced

• ½ red onion, finely diced

• 1 red chilli, deseeded and finely diced

• 1 lime, zested and juiced

• 1 tbsp. sesame oil

• Handful coriander leaves

• 1 little gem lettuce, leaves separated

• Sweet chilli sauce


Method:

1. Preheat oven to 200 °C / 180 °C fan. Note: Donegal Catch fishcakes can also be cooked in an air fryer, see manufacturer’s guidelines for best results.


2. Place the Donegal Catch fishcakes on a tray and place them into the oven for 30 - 35 minutes or until cooked through and hot throughout.


3. For the salad, mix the diced mango, red onion, red chilli, lime zest and juice, and sesame oil together in a bowl. Divide the little gem leaves between two plates and then spoon over the salad. Add a cooked fishcake to each plate then garnish with a few coriander leaves.


4. Serve the sweet chilli sauce on the side for drizzling and enjoy!


Irish Hake Lemon & Parsley Fishcakes With Sweet Potato Fries, Garden Peas And Spinach

Serves: 2

Total time: 30 minutes


Ingredients:

• 2 Donegal Catch Irish Hake Lemon & Parsley Fishcakes

• 150g Green Isle Sweet Potato Fries

• 75g Green Isle Frozen Garden Peas

• 1 tbsp butter

• 100g spinach

• Handful of mint leaves, roughly chopped

• Salt and freshly ground black pepper


Method:

1. Preheat oven to 200 °C / 180 °C fan. Note: Donegal Catch fishcakes can also be cooked in an air fryer, see manufacturer’s guidelines for best results.


2. After the fishcakes have been cooking for 10 minutes, place the Green Isle Sweet Potato Fries in a single layer on a baking tray into the oven and cook everything together for a further 20 - 25 minutes.


3. Bring a pot of salted water to the boil and cook the peas for 4 minutes. Drain.


4. Place a frying pan over a medium heat and add the butter. Allow to melt then add the peas and spinach and stir until the spinach wilts. Stir through the mint and serve on plates with the cooked fishcakes and sweet potato fries.


Chunky Hake, Chorizo and Onion Potato Hash, Wilted Spinach and Roast Peppers

Serves: 2

Total time: 50 minutes


Ingredients:

• 2 Donegal Catch Chunky Hake fillets

• 350 grams floury potatoes, peeled and cubed

• 1 onions, finely sliced

• 100 grams chorizo sausage, cut into cubes

• Salt and freshly ground black pepper

• 1 garlic clove, sliced

• ½ teaspoon dried thyme

• 100 grams roasted red peppers, from a jar, sliced

• 150 grams spinach

• Chopped parsley, to serve


Method: Preheat oven to 200 °C / 180 °C fanPlace potato cubes in large pan of cold, salted water and bring to a boil. Boil for 2 minutes then drain and allow to steam for a few minutes.


Place a large frying pan over a medium heat and add a drizzle of the oil from the jar of roasted peppers then add the potatoes and season with salt and pepper. Cook, for about 10 - 15 minutes, stirring occasionally, until the potatoes are golden and crispy. Remove from the pan and set aside.


Place the fish on a baking tray and place into the oven for 25 minutes, until cooked through. Meanwhile, in the same frying pan, add a little more oil from the jar and add the sliced onion. Fry for 10 minutes until translucent and softened then add the chorizo and fry for a further 5 minutes until it becomes crispy and releases its oils.


Add the sliced garlic clove, paprika and thyme and cook for 2 minutes then add the potatoes back into the pan. With the back of a fork, crush a few of the potatoes to expose the soft middles and continue for fry for 10 minutes, stirring to make sure nothing catches.


Just before serving, stir through the spinach and roasted peppers. Cook for a few minutes until the spinach wilts and the peppers heat through then plate up with the fish. Sprinkle with parsley to serve.


Breaded Haddock Wrap with Red Cabbage and Tomato Salsa

Serves: 2

Total time: 30 minutes

Ingredients:

• 4 fillets Donegal Catch Breaded Haddock

• ¼ head red cabbage

• Juice of ½ a lemon

• Salt and pepper

• 1 large tomato, deseeded and finely chopped

• ½ red onion, finely chopped

• Handful freshly chopped flat leaf parsley

• Garlic mayonnaise, to serve

• 2 tortilla wraps

• Salad leaves, to serve


Method: Preheat oven to 200 °C / 180 °C fan Place the Donegal Catch Breaded Haddock Fillets onto a baking tray and place into the oven for 20 minutes until cooked through and piping hot throughout.


Whilst the fish cooks, slice the red cabbage as thin as possible - a mandoline makes light work of this - just watch your fingers! - or just use a knife. Place the sliced cabbage into a bowl and add the lemon juice and a pinch of salt.


Massage everything together with your hands - you will see the cabbage change colour to a bright pink almost immediately - then set aside.Mix the chopped tomato and red onion together in a bowl and add a pinch of salt.


To assemble, warm the wraps in the microwave or in a pan for a few seconds, just to take the edge off then spread with the garlic mayonnaise.


Divide the salsa between the wraps and then top with a spoonful of cabbage. Add a cooked breaded haddock fillet then roll up to seal.


Slice in half and enjoy with some extra garlic mayonnaise on the side and a handful of salad leaves.


Breaded Whiting Mexican Bowl

Serves: 4

Total time: 50 minutes


Ingredients:

• 4 fillets Donegal Catch Breaded Whiting


For the rice:

• 2 tablespoons olive oil

• 1 red pepper, finely chopped

• 1 white onion, finely chopped

• 1 tomato, finely diced

• 1 garlic clove, finely chopped

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• 1 tablespoon tomato puree

• 250 grams basmati rice

• 500ml chicken stock

• 1 x 400g tin pinto beans, or black beans, drained and rinsed


For the guacamole:

• 2 avocados

• 1 jalapeno pepper

• 2 spring onions

• 1 garlic clove

• Juice of 2 limes

• Handful of coriander leaves

• Salt and pepper


For the salsa:

• ½ a red onion, finely diced

• 1 mango, flesh finely diced

• 1 large tomato, finely diced

• Handful of freshly chopped coriander

• Juice of ½ a lime


To assemble:

• Tortilla chips

• 2 spring onions, finely sliced

• Coriander leaves


Method: Preheat oven to 200 °C / 180 °C fan.Heat the oil in a large saucepan, then add the chopped pepper and onion and fry for 5 - 7 minutes until softened but not coloured.


Add the chopped tomato and chopped garlic and cook for a further 3 minutes until the tomato is just beginning to break down.


Stir in the spices and the tomato puree and cook out for a minute then stir through the basmati rice.


Pour the stock over the rice and veg and bring to a boil then turn down to a simmer, stir through the beans and cook until all of the water has evaporated - about 10 minutes.


Cover the rice with a tea towel and set aside.


Place the Donegal Catch Breaded Whiting Fillets onto a baking tray and place into the oven to cook for 20 minutes, or until piping hot throughout.


Whilst the fish cooks, blitz all the ingredients for the guacamole together in a small food processor until completely smooth.


Season to taste and set aside.For the salsa, mix the chopped red onion, mango, tomato and a pinch of salt together then stir through the coriander and lime juice. Set aside.


To assemble, place spoonfuls of rice into 4 bowls then add the guacamole and mango salsa.


Chop the cooked fish into bite sized pieces and place into each bowl. Add a few tortillas and sprinkle with some spring onions to serve.

 

The Donegal Catch frozen fish range is versatile and conveniently prepared.  Ready to pop in the oven or air fryer from frozen for a delicious, healthy meal or snacking option in minutes. The range can be enjoyed by all the family!

Irish Haddock Ginger & Chilli €4.50 x 2 fishcakes:


• A fusion of 100% Irish haddock, fluffy mashed potato, and the vibrant flavours of chilli and ginger with Donegal Catch’s signature golden breadcrumbs.


• The haddock fishcakes are high in protein and free from artificial colours, preservatives and flavours.


Irish Hake Lemon & Parsley €4.50 x 2 fishcakes:


• Made with 100% Irish hake, complemented by lemon, parsley and a blend of herbs, combined with the irresistible texture of mashed potato and Donegal Catch’s signature golden breadcrumbs.


• The hake fishcakes are high in protein and free from artificial colours, preservatives and flavours.


Breaded Chunky Hake €6.60 x 480g – 4 prime fillets per pack


• Donegal Catch Breaded Chunky Hake Fillets are made with 100% prime Irish hake fillets and coated in the signature Donegal Catch crumb, making them ready to be enjoyed by all the family.


• The Donegal Catch Chunky Irish Hake Fillets are perfect for those looking for a more chunky eat, as part of the recommended 2 portions of fish per week. Hake is high in protein and is described as having a sweeter flavour than cod.


Breaded Haddock - €5.99 x 4 fillets


• Donegal Catch Breaded Haddock Fillets are made with 100% Irish haddock, responsibly caught in Irish waters and produced in Ireland.


• Haddock has a sweeter and fuller flavour than other white fish and is naturally high in protein. Cook from frozen for a deliciously simple family meal.


Breaded Whiting - €5.99 x 4 fillets


• Donegal Catch Breaded Whiting Fillets are made with 100% Irish whiting, responsibly caught in Irish waters and produced in Ireland. Whiting is a mild flavoured fish, with a firm texture and delicate flavour.


• Conveniently prepared, just pop them in the oven from frozen for a tasty family meal. The Donegal Catch breaded range is free from artificial colours, preservatives and flavours.


The Donegal Catch Range is available in supermarkets nationwide. Visit

www.donegalcatch.ie for more information.


Slán go fóill.

Comments


Post: Blog2_Post
bottom of page