crispy fish

Crispy Fish Fillets with Tequila Mango Salsa

crispy fish

As if Salsa could get any better. We love our salsa, all kinds. But this grown up salsa wins the prize.
Soaking the Mango’s in tequila brings out the best in them ( you know, like it does in most of us :), they remain sweet and firm but with the obvious kick. This Tequila-Spiked Mango Salsa is going to be your new all-time favourite Salsa and besides being super awesome on these crispy fish fillets, it’s amazing as a party snack with tons of Nacho’s.
I can’t really think of a reason not to make it all the time. Just keep in mind that it needs to soak for at least an hour. Don’t soak overnight because the Mangos will lose their firmness.
The combination of the crispy fish fillets with the Tequila Mango Salsa is epic, try it, you won’t be sorry.
Adults only.

Prep time : 20 min.
Cooking time : 10


• 1 – 1 1/2 lb. / 500-700 gr. (4) tilapia, cod or other firm white fish fillets
• 1 lime, juiced
• 1 tbsp. / 15 ml. Tequila
• 1 tsp. Smoked paprika
• 1 tsp. ground cumin
• ½ tsp. dried garlic (powder)
• 1 tsp. salt
• 1 tsp. black pepper
• ½ cup. / 115 g rice flour
• Rapeseed oil or other neutral oil for frying.
• 2 mangos
• 2 tbsp. tequila
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• ½ – 1 red pepper, diced
• Juice from 1/2 lime
• ¼ tsp. Salt and pepper

crispy fish


First peel the mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
Add the green onion, cilantro, red pepper, lime zest and juice and toss gently to combine. Season with salt and pepper
Serve immediately with crispy fish fillet. Or cover and refrigerate for up to 4 hours before serving.
Rinse and pat fish fillets dry. Place on a board and season with paprika, cumin, garlic, salt and pepper. Toss in the flour.
Heat the oil in a frying pan.
Place fish fillets in the pan and cook for about 4 to 5 minutes on each side depending on the thickness of the fish fillets.
Quickly drain on a paper towel before serving just to get rid of any excess oil.
Serve with plenty of the Tequila Mango Salsa.


Myra XO

crispy fish

Madras Salmon Burger with Devilled Mango Mayo

This is not your typical Burger, loaded with sauce, pickles, cheese, bacon , lettuce and all sorts of extra’s ….a.k.a. a bit too much.
No, this Madras Salmon Burger is a whole different story.
It is so good like you wouldn’t believe until you try it of course, which I hope you do because you will forever be grateful. I kept it simple to honour the flavour of the Salmon the best way possible. Just a little sauce for the bun and some crispy Iceberg Slaw for cool and crunch.
The trick to this burger is to chop it by hand, not in the food processor. I tried that once and the consistency wasn’t right, to pressed together. Chopping it by hand is easier than it sounds and done rather quickly. And so worth it because the texture is perfect, with a nice bite and a very juicy end result. The burgers will seem less firm than a regular burger but that’s ok, the corn starch act as a binding agent. They will firm up in the pan, have faith they will turn out perfectly.
We have been eating these a lot lately, like once or twice a week for the past few weeks and every time I mean to take a few pictures but I can’t resist and eat the Burger straight away in fear of letting it go to waste or maybe losing it’s slightly pink juicy middle.
But at last here is the recipe.

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

madras salmon burger

Servings: 4


• 1 lb./ 500 gr. Salmon fillet
• 1 tsp. Madras Curry powder
• 1 tsp. Corn Starch
• 1 tbsp. chopped cilantro
• 2 Spring Onions, chopped
• a Dash of Tabasco
• Season generously with salt
• Pepper
Devilled Mango Mayo
• 1/3 cup Mayonnaise
• 1/3 cup Yoghurt
• 1/4 cup Mango Chutney
• 1 1/2 – 2 tbsp. Sambal Oelek
• Salt and pepper to taste
Ice Berg Slaw
• 1 cup finely shredded Ice Berg Lettuce
• 1 medium grated carrot
• a handful radishes, cut into match sticks
• 2 Spring onions, chopped


1. For the Ice Berg Slaw, mix all the ingredients in a bowl and set aside.
For the Devilled Mango Mayo, mix all the ingredients in a bowl and set aside.
For the Madras Salmon Burger, if using fresh salmon, place in the freezer for 15 minutes to firm it up bit. Then place the salmon on a cutting board and with a very sharp large knife slice it first into slices and then into small squares.
Finally start chopping it until you have very small bits left. Keep it textured though.
Place the salmon in a bowl and add the madras curry powder, corn starch, cilantro, spring onions, salt, pepper and tabasco.
Form into 4 patties.
Heat a frying pan to which you have added a little coconut oil or light olive oil. Fry on each side for two minutes on medium high heat.
Meanwhile split open the burger buns and toast until golden.
To serve, spread sauce on the bun halves, place the salmon burger on the bottom bun and the Ice Berg Slaw on top. Cover with the other half of the bun. Serve straight away.

Myra XO

Garlic Herb Shrimp with Bacon over Angel Hair Pasta


This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights during the holiday season. And SO crazy delicious, you’re going to be licking your bowls!

And guess what??? You could use left over turkey or chicken instead of shrimp.

Serves: 4


1 lb. fresh Angel Hair Pasta or any thin pasta

1 lb. shelled and deveined shrimp, fresh or frozen (thawed)

4 oz. chopped bacon

2 tbsp. Olive Oil

2 cloves of garlic, peeled and grated

1/2 tsp. smoked Sweet paprika

1/4 tsp. of Red Crushed Pepper flakes

3 tbsp. fresh basil, torn

black ground Pepper

generous seasoning of Himalayan Salt

a handful of freshly chopped parsley

1 C. dry white wine

1 egg yolk

freshly grated Parmesan cheese


In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.


Dukkah Parmesan crusted whole Salmon Fillet…

This is such an easy recipe!  No fancy equipment, no massive amounts of dirty dishes afterwards, just a baking tray, some foil and you’re good to go. Ah, and there’s the Dukkah of course…

Let me tell you a little something about Dukkah. Don’t you love that word?

Dukkah is a middle eastern condiment. The word Dukkah (pronounced DOO-kah) actually means “to pound”. Herbs and nuts are pound together to form a crumbly substance that is neither a paste nor a powder. It’s mostly eaten as an appetizer. Flatbread is torn into pieces, dipped in olive oil and then dipped in Dukkah. I don’t pound my Dukkah but pulse it in the food processor until rough crumbs.

There are many variations of Dukkah and the composition varies from family to family in the middle east though there are common ingredients, such as sesame , coriander, cumin, salt and pepper. But you can add anything you like really like  Nigella or  za’atar. And instead of hazelnuts you can use any nut or seed, maybe pine nuts or pistachios. It depends what you’re paring it with so go with the flow. You are going to have some left over Dukkah, just store in an airtight container. It will keep for weeks. Why not try it as an appetizer with olive oil and bread? 

Serves 4 – 6

Dukkah Ingredients;

1 cups Hazelnuts

1 cup Sesame Seed

2 tablespoons ground Coriander

2 tablespoons ground Cumin

1 tsp. Garlic Powder

2 tsp. Onion Powder

1 tsp.  Himalayan Salt

2 tsp. Black Pepper, Ground


Toast the hazelnut over medium heat for about five minutes keeping a close watch on them because they burn very quickly. Keep tossing them around. Add the sesame seeds and toast for an other two minutes until you hear a popping sound. Turn off the heat and add the remaining ingredients. Keep tossing a few times more to mix well. Let cool completely. Put the mixture in a food processor and pulse until medium crumbs. Store in a mason jar.

Ingredients Salmon Fillet and baby potatoes;

2 lbs Salmon fillet, skin removed20161024_122440

3 tbsp. Dukkah

1/2 C. freshly grated Parmesan cheese

1 tbsp. Light Olive Oil

Baby potatoes;

1 lb. peeled and pre cooked baby potatoes

1 tbsp. Light Olive Oil

1 tsp. smoked paprika,

1 garlic clove peeled and crushed

salt and pepper

Cucumber – Pomegranate Salad;

1 Cucumber, organic preferably

1 tbsp. Light Olive Oil

2 tsp. Apple Cider Vinegar

Salt and pepper to taste

1/3 C. Pomegranate seeds, fresh or frozen

1 –  tbsp. Fresh Dill sprigs



Preheat the oven to 430° F

Get out a baking tray and line with parchment paper. Now get a piece of  aluminum foil large enough for the whole fillet to sit on. Lay it out on the tray diagonally and cover with an other piece of parchment paper. Spray with some cooking oil and place the fillet on top with the dark side down (where the skin was).

Brush the Salmon fillet with the olive oil.

In a small bowl mix the Dukkah with the Parmesan cheese. Cover the entire surface of the fillet with the mixture and press it on with your fingers.


To prepare the baby potatoes, toss all the ingredients in a bowl and spread out along the sides of the salmon fillet.

Place in the middle of the oven and bake for  20 minutes. Serve immediately with the cucumber salad.

To make the salad, peel the cucumber leaving on some of the green for color. Slice thin with a mandolin. Place in a bowl and toss with the remaining ingredients.


Not quite what you were looking for? How about Home smoked Salmon


Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.

Serves 4

Prep time: 15 – 20 min.

Can you believe the end of  Summer is almost here? For me, or us I should say since we discussed this the other day here in our home, summer has really flown by so quickly.  It seem like just yesterday we were baking  Summer Cupcakes  to celebrate the end of exams and the beginning of a long warm summer of lazying about.

The kids are back in school and we are all just getting into the rythm again of school life.

The weather however is still warm for this time of year, so I figured we should still enjoy some light dinners while we can.

This dish definitely has a summer vibe about it. It’s really quick to make so there’s no unnecessary over time in the kitchen when you could be sitting out in the garden with a glass of wine or a cold beer instead.

I have used tortillas with Nopalitos for this recipes, which adds an extra bonus. If you can find them I really recommend them. The Serrano ham could be substituted for Parma ham if you prefer or happen to have it in the fridge, the crispy saltyness of the ham goes really well with the fish and adds a nice crunch.


WARNING!!! Once you taste the Avocado crema you might finish it all before dinner!

Ingredients Fish Taco’s;

8 Soft Tacos shells, I used ones with nopalitos in them

1 lb. firm white fish, cut into chunks (snapper, tilapia, halibut, catfish, sea bass)

2 tbsp olive oil

1 tbsp. Taco Seasoning

1/4 tsp. Fennel seeds

1/4 tsp anise seeds

Salt and pepper

2 ears of corn, cleaned

4 slices Serrano ham

1 – 2 C. Shredded lettuce

1/4 C. sliced spring onions and coriander  for garnish

Ingredients Avocado Crema;

1 Avocado, skin and stone removed

2 oz, cream cheese

1/2 C. greek yoghurt

1/4 C.mayonaisse

a squeeze of lime juice

salt and pepper

a small handful Coriander


Let’s make the Avocado Crema first;

Put all the ingredients for the crema in a blender. Blend until creamy and season to taste. Put in a small serving bowl and cover with cling film and store in the refrigerator until ready to use.


Let’s prepare the Corn;

Put a griddle pan on the stove and heat to medium high. Spray the corn with some cooking oil and place on to the griddle pan. Cook for about ten minutes turning often. Lower the heat a bit if it chars too fast. When cooked, remove from heat and place on a cutting board. Let cool a bit. When you can handle the corn, hold it upright and cut down with a sharp knife to remove the kernels. Reserve until ready to add to the fish.


In a pestle and morter place the  Taco Seasoning , Fennel seeds, anise seeds and salt and pepper. Bash until fine.

Season the fish chunks with the seasoning.

Heat a large frying pan on high heat, add 1 tbsp. olive oil, add the Jamon Serrano ham slices and fry for a few minutes until very crispy. Remove from pan and drain on kitchen paper until ready to use.

Add the remaining olive oil to the pan and fry the fish chunks for about 4 to 5 minutes.

Meanwhile heat your tortillas according to package instructions.

To serve put a bit of shredded lettuce on the tortilla topped with crsipy fish chunks, corn, and avocado cream, sprinkle over some chopped coriander and serve straight away.

Serve with some grilled tomato slices

Not quite what you’re looking for? How about this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli


Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki.


Serves 4

So friends, I think you’re gonna like this one. I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought tzaziki if you want to cut in time. But then again it really is worth the extra bit of effort to end up with juicy crispy fish with such a refreshing cucumber and cilantro sauce. Any leftover tzaziki can be used on sandwiches.


1 lb. firm white fish cut in large-ish chunks

1/2 C. fine polenta +  1/2 C. white flour, mixed

2 eggs beaten

1/4 C. milk

1/4 C. vegetable oil for frying

Taco seasoning

2 large onions, sliced thin

1/4 C. lemon juice and some beet juice (optional)

2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice

1 cucumber, washed and grated coarse

1 C. Plain Yoghurt

1/4 C. mayonnaise

1 clove of garlic, peeled and grated

salt and pepper

a handful of Cilantro, chopped

8 Tortillas to serve, whole wheat or regular

2 C. shredded Iceberg lettuce to serve

Lime wedges to serve

1/2 C. pomegranate seeds to serve


Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.

Next put the fish chunks in one bowl, season generously with taco seasoning.

In an other bowl, beat the two eggs and add the milk.

In a third bowl, mix the polenta with the flour.

Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.

Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.

Meanwhile heat the tortillas. To serve spoon a generous amount of the  cilantrotzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top. Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds. Serve with lime wedges.


Myra Xo



Looking for more great recipes to try?  Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli 


Thai Fish Parcels


These little parcels are a real feast. Each person gets their own package to be opened at the table to reveal an incredible aroma when opened.

This will get you plenty of “oohs and aahs” at your next dinner party.

You can make the parcels a few hours in advance so you can relax when your guests arrive. All you have to do is pop them in the oven and steam some veg. They are super simple to make and quite inexpensive too.

Preheat oven to 400°F.


Cooking spray (olive oil based)

2 C. steamed Jasmin rice or grain of choice

4 Fish Fillets such as Plaice, Sole, Flounder or Tilapia

Thai Roast Chili paste

Lemon Grass paste

1 Lime

a small piece of Ginger, you will need 8 thin slices

A handful of Coriander

1/4 C. Coconut cream

Fish Sauce



Cut 4 x 12″ pieces of parchment baking paper. Spray each square of paper with a little oil.

Place  1/2 cup of steamed rice or grains of choice onto each square of paper

Place a fish fillet onto the rice tucking the thin tail underneath.

Spread a little Thai roast chili paste over fish, about 1/4 tsp. Then a very thin layer of Lemon grass paste also about a 1/4 tsp. Then sprinkle two thin slices of peeled ginger cut into julienne (matchsticks) over the fillets. Season with a little fish sauce. Grind over some black pepper. Then sprinkle over the Coriander, about 1/2 – 1 tbsp. Top with two slices of lime. Pour over two tbsp. of coconut cream and fold up the parcel to seal.

Place onto a baking tray and cook for 15 minutes. Transfer parcels to serving plates. Open carefully. Serve with steamed vegetables of choice. 

Looking for more great recipes to try?  Be sure to check out this Crab stuffed Flounder


Crab stuffed Flounder


Ready to impress? This delicate dish is very suitable for a dinner party in fact is’s so elegant you’ll think you are dinning out in some fancy restaurant and it only takes about thirty minutes to make.

I have used Flounder but you can use any type of white fish fillet like Sole or Tilapia, just use what is available. For the filling I have used good quality canned crab meat because there is nothing else available here, but if you can use use fresh or frozen.


Serves 4


4 Flounder fillets, cut in half lengthwise

1  6 oz. can Crab meat drained, the best quality you can get or fresh or frozen (even better)

1 onion, peeled and chopped very fine

1 garlic clove, peeled and grated

4 tbsp. butter

2 oz. grated Parmesan Cheese

2 tbsp. Cream Cheese plus 2 tbsp. extra for the sauce

1 tbsp each, chopped Parsley and Chives

1/2 glass of Dry White Wine or Vermouth for the dish

Salt and pepper to taste


2 tbsp. Parmesan cheese grated

2 tbsp. Breadcrumbs (use GF if necessary)

oil Spray



In one tablespoon of butter, gently fry the onion and garlic until just turning soft and golden. Remove to a bowl and let cool.

Add the Crab meat, the 2 oz. of Parmesan cheese, the herbs and the cream cheese, ground pepper and a pinch of salt. Mix gently with a spoon.


Pre heat the oven to 400° F

Lay out the fillets with the tail end facing you on a chopping board and divide the filling over the fish fillets. Roll them up and secure with a tooth pick or some kitchen string. Butter a casserole dish with the remaining butter and place the fillet rolls in an upright position in the dish.

In a bowl mix the two ingredients for the topping and divided over the fish rolls, spray with some oil.

Place the dish in the oven, after ten minutes add the wine and continue to cook for another ten minutes. Check for doneness with the tip of a knife, insert by the seam and open a tiny bit to see if it cook through.

Remove from oven. Place the fish rolls on a plate and add 2 tbsp. cream cheese to the remaining sauce in the casserole dish to bind and make a creamy sauce. Add more wine if necessary. Serve straight away.


Myra Xo



Cajun Jumbo Shrimp Tacos with Corn, a Peach and Koriander Salsa and Roasted Pepper Aïoli



If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I fry the Shrimp on high heat so they stay nice and juicy. Don’t over cook your Shrimp because they will become tough and that would be a real shame.

You can prepare the salsa and Aïoli in advance or even the night before. Then you could have dinner on the table in a matter of minutes. And I am sure you will please the entire family with these delicious Tacos.



1 lb. Jumbo Shrimp, peeled and cleaned

4 Whole unpeeled very Large Shrimp, to serve alongside

8 or more Taco Shells

1 C. Corn Kernels, fresh or from a can

1 tbsp. Olive Oil


a small bunch of Koriander

2 tbsp. Cajun Seasoning (store bought or make your own, see below.)

Shredded Lettuce to serve

Shredded red Cabbage to serve

Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

Cajun Seasoning Blend:

2 tbsp. Onion powder

2 tbsp. Garlic powder

2 tbsp. Oregano

2 tbsp. dried Basil

1 tbsp. Dried Thyme

2 tbsp. Ground Black pepper

1-3 tsps Cayenne Pepper

5 tbsp. smoked Paprika

Peach Salsa;

2 Peaches, peeled and diced

2 tbsp. Koriander, chopped

1 red Chili, deseeded and chopped fine

1/2 Red Bell Pepper, diced small

Juice of half a Lemon

1 tbsp. Olive Oil

1 small Onion, peeled and diced very small

Salt and Pepper


Roasted Red Pepper Aïoli;

1 1/2 C. Mayonaisse

2 Garlic cloves peeled and grated

1 Roasted Pepper from a jar, patted dry on kitchen paper

Sat and Pepper



Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necesarry.  Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4  minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with…

Shredded Lettuce

Red shredded Cabbage

Tomato slices

Peach Salsa

Roast red Pepper Aïoli

Lemmon wedges

Chopped Koriander


Myra Xo

Looking for more great recipes to try?  Be sure to check out this Thai Fish Parcels   

Home smoked Salmon


Serves 4

The first time I smoked Salmon I felt Like I had pretty much conquered the world.

As a child I would go with my father to the Eel smokers just outside of Amsterdam to buy freshly smoked Eels. I was always very impressed by the whole event , there were these very large cages of Eels swimming around and off course the smoke house where all the Eels would hang to be smoked , with that smell that travelled for miles.

They are very popular in Holland and you can get them everywhere. All markets and supermarkets sell them. At the market you get them either on a bun or eat them whole. You peel the fish and then you nibble the whole thing until you are left with nothing but the bones.

So years later when I stumbled upon a home smoker I couldn’t believe my eyes. I had to buy it straight away. No one had told me that you could smoke at home. I did research and smoked just about everything in sight until I got the hang of it. Meat, Duck, Fish, Vegetables, you name it.

But even after all these years my favourite is still Salmon. I think it is because of the high fat content of the fish that it holds up so well against the smoking. I just love  it when the Salmon has a leather like skin and is just pink and juicy on the inside.

The fun part is, that is actually really easy.  IMG_8648


4 portions of Salmon, or one large piece for four portions

1 C.  Coconut blossom sugar or regular sugar, use half white and half brown

1/3 cups kosher salt

3 torn up Bay leafs

2 tablespoons crushed black pepper



Mix the Sugar, Salt, Bay leafs and Pepper

Get out a ceramic or glass baking dish and put in half the seasoning, lay your Salmon on top and cover with the remaining seasoning. Cover tightly with cling film and refrigerate from 4-8 hours. 8 is best.

After this time, remove fish from the dish and rinse thoroughly with cold water. Pat dry with kitchen paper and let dry in the fridge uncovered for about three hours. This will form a skin. Essential for a good result.

Meanwhile prepare your smoker according to the manufacturers instructions.


Put about three tablespoons of wood shavings on the bottom tray of your smoker. I like to add some flavoured chips like Hickory or Maple. Put the second rack on top. Now place each piece of Salmon on a lightly oiled piece of aluminium foil, and put them on the top rack of your smoker. Salmon will stick to the rack, so the foil is a must. Put the lid on. Set the flames to medium for the first five minutes to get it going then turn to low and cook for about 20 to 30 minutes. Check after 20 minutes by gently pulling a bit of Salmon away with a fork.

When its’ done remove from smoker and serve. Left overs are incredible but unlikely.


Myra Xo