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Seafood Recipes To Try For Your Good Friday Feast

George Eats

Easter time is upon us once again (hurrah!). It's officially time to gorge ourselves on chocolate eggs in every variety and size and eat enough food to send us into hibernation.

Although it has religious roots, eating seafood on Good Friday has virtually become cultural practice here in Australia, and it’s no wonder -- we are lucky to have access to fresh, delicious local seafood.

To kick off the glorious upcoming long weekend (fingers crossed for cloudless skies), we’ve selected six seafood recipes that are bound to impress the whole family.

Spice it up for Good Friday with these Mexican fish tacos, complete with tomato salsa and a chilli lime crema. It’s fresh, full of spices and perfect for getting the whole family involved -- just lay out the prepped components on the table and everyone can assemble their own tacos.

If simple is more your thing, this steamed fish recipe is a great accompaniment to your Good Friday spread. This dish is beautifully fragrant thanks to its amazing spices, herbs and ginger, and makes for a nourishing meal when served with steamed rice and your favourite veggies.

If you’re after a lighter Good Friday dish, serve these fish patties with a salad and roast veggies. Love burgers? Get your fix by sandwiching these flavour-packed fish patties in a fluffy burger bun, fresh salad and your favourite condiments. If you’re planning the feast in advance, freeze a batch of patties so when Good Friday comes, you’re all ready to go.

Fish and chips

By The Fish Shop executive chef Jeremy Strode

Kick it old school with classic fish and chips. The recipe is quick, easy and will be loved by young and old alike. The tartare sauce with fresh herbs really amps up the flavour, taking this simple dish to another level.

Serves four.


  • 4 portions of fish fillet (flathead, gurnard or dory), weighing approx. 150g each
  • 220g plain flour
  • 375ml good quality ale (such as Coopers)
  • 4 portions of frozen chips
  • Vegetable oil for frying

For the tartare sauce:

  • 120g mayonnaise
  • 1 tbsp chopped gherkin
  • 1 tbsp chopped capers from brine
  • 1 tsp chopped eschalot
  • 2 tbsp chopped parsley
  • Juice of ½ lemon


  1. Combine the above ingredients to make the tartare sauce and place in a jar.
  2. Pre-heat fryer to 180 degrees Celsius. Place the beer in a bowl and whisk in the flour to make a batter.
  3. Fry chips until golden. Drain, season and place on four plates.
  4. Dip fish in batter, drain off excess, lay gently in fryer and cook until golden brown -- approximately three minutes. Remove, season and place on top of chips. Garnish with tartare and lemon to serve.

Whole flathead with mint and parsley sauce and salad

By The Fish Shop executive chef Jeremy Strode

Keeping it traditional, this easy-to-make dish lets the fish speak for itself, with the mint and parsley sauce making a lovely accompaniment. If you can't get your hands on flathead, feel free to replace it with baby snapper, john dory, blue mackerel or leatherjacket.

Serves four.



  • 4 whole flathead (approx. 500g each, head off, gutted and scaled)
  • 3 tbsp high quality extra virgin olive oil
  • Sea salt
  • Freshly ground pepper


  • 2 very ripe salad tomatoes, cored and roughly chopped
  • ½ cup parsley, leaves picked and washed
  • 1 bunch rocket, washed and drained
  • 1 lemon, quartered
  • 1 Tbsp red wine vinegar

Mint and parsley sauce:

  • 1 hard-boiled egg
  • 30g white bread
  • 20ml red wine vinegar
  • 2 cloves peeled garlic
  • 50ml extra virgin olive oil
  • 20g capers
  • 20g anchovy fillets
  • 50ml extra virgin olive oil
  • 30g flat leaf parsley, picked and washed
  • 40g mint, leaves picked and washed


  1. Pre-heat oven to 200 degrees Celsius. Place a non-stick tray on a high heat and add some oil. Season fish and place in tray and cook for two minutes on each side, or until golden brown.
  2. Place in the oven for 6-8 minutes until just cooked.
  3. Meanwhile, make a salad with the salad ingredients. Season and toss.
  4. Make the mint and parsley sauce by blending the boiled egg, bread, vinegar, garlic, olive oil, capers and anchovies until smooth. Add the remaining sauce ingredients and divide between four small jars.
  5. Divide the cooked fish between four large plates, garnish with salad, lemon and sauce. Drizzle with olive and sprinkle with more sea salt if desired and serve.

Salmon marinated in beetroot and vodka with a witlof, radish and orange salad

By The Fish Shop executive chef Jeremy Strode

Feeling fancy? This recipe is sure to get the inner Masterchef in you going. This recipes involves curing fresh salmon with vodka and sugar overnight and serving with a crisp, refreshing orange salad. It goes without saying, this dish is sure to impress everyone.

Serves four.


Cured salmon:

  • ½ fillet salmon, preferably the head end
  • 3 medium beetroot, peeled and roughly chopped
  • 30ml vodka
  • Salt
  • Caster sugar

Horseradish cream:

  • 60g sour cream
  • 1 Tbsp horseradish relish
  • Salt and pepper
  • Mix the above in a bowl


  • 1 head white witlof, trimmed and cut into 2cm strips
  • 1 orange, segmented and cut into ½ cm dice, juice reserved
  • 1 cup rocket
  • 2 radishes, trimmed, washed and very thinly sliced
  • 4 tbsp extra virgin olive oil
  • Sea salt
  • Freshly ground pepper


  1. Weigh beetroot and add equal weight of salt and half its weight of sugar to a food processor. Blend beetroot mix in a food processor with the vodka. Place salmon in a tray, pour over the mix, cover and leave to cure for 16 hours. Remove salmon, scrape off mix and wipe with a towel -- do not wash the salmon.
  2. Make horseradish cream by mixing ingredients in a bowl.
  3. Whisk together orange juice and olive oil, and season to make a dressing. Place remaining salad ingredients in a bowl and dress.
  4. Cut the salmon into slices approximately ½ cm thick and place five slices on four starter plates. Divide equal amounts of salad to the side of salmon, garnish with half a tablespoon of horseradish cream, drizzle with olive oil and more pepper and serve.

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