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 What is Coley?

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Posts : 193
Join date : 2011-01-09

PostSubject: What is Coley?   Mon Mar 07, 2011 11:34 am

What is Coley?
Coley, coalfish, saithe, cuddings - all and more are actually different regional names for the same fish. Coley is a lesser known member of the cod family, frequently known in the USA as pollock (not to be confused with pollack, a very different member of the cod family.) Coley has never been as popular an eating fish as its cousin, the cod, but, "The Big Fish Fight," campaign which is presently operating in Great Britain to support eating more sustainable varieties of fish is very much advocating the eating of coley as opposed to the seriously endangered cod. This site is dedicated to looking at simple and tasty ways to cook and serve coley flower

Save Our Seas - Join The Big Fish Fight on Facebook!
Hugh Fearnley-Whittingstall, Jamie Oliver and Gordon Ramsay are just some of the celebrity chefs supporting The Big Fish Fight. Can you spare just a moment to lend your support to this most admirable and worthy of causes?

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Lend your support to the campaign for eating more sustainable fish and saving so many severely endangered species from extinction.
Pan Fried Coley Fillet in Fresh Breadcrumbs with Real Chips and Salad

Ingredients per Serving

1 fresh coley fillet
2 tbsp fresh breadcrumbs
1 beaten egg
1 large potato
3 lettuce leaves
2 small cherry tomatoes
4 slices of cucumber
Salt and black pepper


Everyone who eats chips/French fries has their own favourite way of making them but to find out how I prepare them, click here.

The egg should be beaten in a shallow, wide-bottomed bowl and seasoned with salt and pepper. The breadcrumbs should be spread over a fairly large dinner plate.

Put enough sunflower oil in to a non-stick frying pan to cover the base. Draw the coley fillet through the egg, pat it on both sides in the breadcrumbs and - very importantly - repeat this process. This will ensure a thick, even coating of breadcrumbs on the fish.

The coley fillet should be fried over a medium heat for around three to four minutes each side, until the breadcrumbs are crisp and golden. While the fish is frying, the salad ingredients should be arranged on the plate as shown and the chips should be given their final fry.

The final components can then be plated and the meal served immediately.

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