JamieOliver.com

Hi New2food, welcome...
To begin answering your question, it probably depends, to a large extent, on where you live.
My parents have the luxury of a big Morrison's and 2 good wet fish shops, just around the corner. They also visit the Grainger Market in Newcastle regularly. So they buy whatever is seasonal and best value from any of these outlets.
I've tried Cod (fresh and smoked), Trout, Turbot, Rock Salmon (Huss), Pollack, Monkfish, Crabs and a variety of mollusc's whilst staying there and all bought at knock down prices.
Living in Germany, fresh fish is a luxury food. I buy fresh only for dinner parties, other times eating frozen. Best value is Pangasius, but you might want to do some internet research before buying this...I actually find it a mild and quite tasty fish.

Here's my best recipe for fried fish (I got it off the internet ages ago, I'd love to give credit but I can't remember where):
Serve with peas, chips, lemon wedges, brown bread and butter (and usually strong tea)
600g (approx) skinless fish fillets cut into 4 equal-size pieces
50g self-raising flour , plus 1 tbsp
50g cornflour
1 egg white
125ml ice-cold sparkling water (yeah, best use sparkling)

Pat the fillets dry with paper towels.
Put the 1 tbsp of flour on a plate and use to dust each fillet.
Pour oil for frying into a heavy, medium non-stick wok or wokshaped pan.
(Surprisingly, this does make quite a difference)
Heat to 200C (again important) I've got a cheap induction plate which I can set.

Mix 50g flour, cornflour, a pinch of salt and some pepper.
Lightly whisk the egg white until frothy and bubbly, but not too stiff.
Pour the water into the flour mix, gently and briefly whisking as you go.
The batter shouldn't be completely smooth.
Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light.

Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon.
Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over.
Lift out with a slotted spoon, drain on kitchen paper, keep warm in the oven (50C)
Check the oil is back up to 200C, then repeat with remaining fish.
Enjoy!

New2food wrote:

Hi Everyone,

I'm new to the forums, and frankly, relatively new to good cooking in general. I've just got back to the UK after a few years living abroad on the cheap, and am looking to start learning some good cooking ways.
Basically, I'm shocked to see the price of cod fillets, and I'm wondering what alternatives you guys cook?! I've read through the thread on Cobbler, but is there any other cheap fish that's readily available (here in the UK) that you like?! And how's your favourite way to cook it?!

I appreciate everyones opinion and input ! 

Instead of Cod (which tho' tasty & traditional, isn't a sustainable fish now in our waters) try a cheaper more sustainable option such as Pollock, it tastes good, works in any recipe that uses Cod, & Morrisons stocks it (& I suspect the other better outlets will too.........if not ask them "why not?")......result!

minerva wrote:

To give the batter an even deeper flavour, you can use this recipe substituting lager for the sparkling water, the beer-flavour gives it a little more "depth" & colour, & the fizz still gives an airy crispness to the end result.

Thanks Minerva, I'll try that

mackerel, if you can get it fresh (although i buy it smoked loads)
pollack / coley
farmed fish like trout

river cottage fish book should be your next purchase

Frenchie, I think he only did three episodes of Gone Fishing.  Hopefully he'll do another series, at least River Cottage Autumn will be on soon.