Fresh, vibrant tasting mini fishcakes made from king prawns, MSC Accredited hake, green & red peppers, rosti potato & a subtle blend of Latino spices finished off with a squeeze of lime juice. Coated in a light crispy batter seasoned with turmeric & parsley
Cooking Instructions:
Deep fry @ 180c for 3½ - 4mins allowing to stand for 1 min before serving. Oven Bake @ 210c for 8-10 mins turning once halfway through cooking.
Sweet, juicy scallops simply coated in a crispy breadcrumb seasoned with cracked black pepper with a hint of lemon. The scallops are great for inclusion in a sharing board or seafood platter.
Cooking Instructions:
For best results, cook from frozen. Deep fry in preheated oil at 180°C for 2-3 minutes, or until golden brown. Drain thoroughly.
A bite sized cake made with Cornish white and brown crabmeat mixed with haddock and flavoured with mayonnaise, mustard, celery and cayenne pepper. Coated with crispy breadcrumbs flecked with coriander.
Cooking Instructions:
Deep fry in preheated oil at 180°C for 3-4 minutes or until golden brown.
All cooking appliances vary in performance, these are guidelines only. Always check that the product is piping hot throughout before serving.
A small bite sized cake made from delicious Cornish brown crab meat and haddock, generously seasoned with cayenne pepper, a hint of lime juice and coated with crispy breadcrumbs flecked with coriander.
Cooking Instructions:
For best results, cook from frozen.
Deep fry in preheated oil at 180°C for 5-6 minutes or until golden brown.
Strips of sweet, delicate lemon sole fillet breaded in our light crispy crumb.
Cooking Instructions:
Deep fry in small batches in preheated oil at 180°C for 3-5 minutes. Drain thoroughly.
All cooking appliances vary in performance, these are guidelines only. Always check that the product is piping hot throughout before serving.
Strips of moist, succulent plaice fillet simply coated in our light crispy crumb.
Cooking Instructions:
Deep fry in small batches in preheated oil at 180°C for 3-5 minutes. Drain thoroughly.
All cooking appliances vary in performance, these are guidelines only. Always check that the product is piping hot throughout before serving.
A best seller! A natural scallop shell filled with scallops, prawns, salmon and plaice in a creamy sauce seasoned with white wine, dill and paprika, topped with hand piped luxury mash, sprinkled with grated Mendip Hills Cheddar cheese.
Cooking Instructions:
Remove all packaging. Place on a baking tray in a preheated oven at 220°C/430°F/Gas mark 7 for 20-25 minutes, or until golden.
Freshwater smelt, lightly coated in a natural crispy crumb, easy to prepare and ideal as a starter, bar snack, tapas or for inclusion in a sharing board.
Cooking Instructions:
Deep fry in preheated oil at 180°C for 2-3 minutes or until golden brown. Drain thoroughly.
All cooking appliances vary in performance, these are guidelines only. Always check that the product is piping hot throughout before serving.
Caught of the South West coast and landed at Brixham, these larger sprats are filleted and coated in a fine crispy breadcrumb. An excellent choice for those who don’t like to eat the whole fish.
Cooking Instructions:
For best results, cook from frozen. Deep fry in small batches in preheated oil at 180°C for 2-3 minutes or until golden brown. Drain thoroughly.
