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Recipe: Cat fish with mushrooms and wild garlic

07 June 2016 at 10:42

Wild garlic flowers in June and by the end of the month the leaves will have started to wilt away and be overwhelmed by other wild plants, so look out for the pretty white flowers and the leaves are attached - the smell of garlic is very strong. I always like to look for unusual but seasonal fish and my fishmonger came up with Cat fish for me. Upon research it’s also called Wolf fish and comes from the Atlantic so is also caught on the Canadian and American seaboards. It is an excellent firm fish ideal for deep frying but I thought that adding a touch of oatmeal gives it a nutty crunch and the mushrooms and garlic add lovely savoury flavours. If wild garlic is not available you can use spinach or sorrel instead, but add a touch of fresh garlic too.


4 fillets Cat fish @ 500g
50g medium oatmeal
3 tsp butter
2 tsp vegetable oil
Red onion finely chopped
200g button mushrooms
Tsp mustard
Hand full of wild garlic
Wild garlic flowers to garnish


  1. Cut the fish into strips or “goujons”
  2. Lightly season and roll in the oatmeal
  3. Heat a pan with a little vegetable oil and 2 tsp of the butter, and fry the fish on all sides for a few minutes to colour the oatmeal. Set aside, keeping warm.
  4. Reduce the heat on the pan and add a little more butter and stir in the mushrooms, cook quickly, add the onions and cook briefly to soften then, stir in the shredded wild garlic and the mustard. Cook gently for a few more minutes and stir to combine.
  5. Place in the centre of 4 plates and then place the fish strips all over and garnish with the wild garlic flowers


Recipe created by Christopher Trotter
Food photography by Caroline Trotter