The Pat Kenny Show Gareth Mullins on cooking with fish
Mar 28, 2026
Spring fish cooking ideas for Easter, from crispy panko haddock goujons to roasted sea trout with spring vegetables. Techniques for checking doneness, resting fish and keeping coatings crisp. Air fryer and oven alternatives plus steaming with Asian greens. Quick green egg fried rice and practical tips on mise en place and affordable equipment.
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Check Doneness By Flake And Let Fish Rest
- Use a temperature probe or press the flesh to check white fish; look for the flesh to flake when cooked.
- Let cooked fish rest for a couple of minutes so juices redistribute and don't run onto the plate, just like with steak.
Chipper Blanching And Fishmonger Help
- Many chippers blanch fish (cook then chill) and re-fry it to get it super crispy, which is why chipper fish tastes so good.
- Ask your fishmonger to skin and pin-bone fillets and even cut goujons for you to save prep time.
Crispy Haddock Goujons With Classic Tartar
- Make crispy haddock goujons by flouring, egg-washing, then coating in panko mixed with parmesan and deep-frying for 3–4 minutes.
- Serve with homemade tartar: mayo, rinsed chopped capers, gherkins, finely chopped shallot, grated 8-minute egg, lemon and parsley.