Serge is often asked for help in preparing and cooking fish. Explore his handy ‘Seafood Guide’ below; packed with ideas, tips, tricks and advice to make your life easier.

Explore Serge’s guide

Serge Nollent
Development Chef, Young’s

There’s no need to be intimidated by cooking fish! Serge shares his simple and easy cooking tips.

When cooking battered fish

Place your fillets onto a wire rack to allow the heat to circulate to give you perfect crisp bubbly batter every time.

When cooking battered or coated fish in the oven

Leave the fish to stand for a couple of minutes after you take it out of the oven for a crispier result.

Check that your oil temperature is at the right level for frying fish

Add a small cube of bread to the oil. If it browns within 45 seconds, the oil is at the right temperature.

Keep it simple when cooking fresh or frozen fish

Fish is delicate and its incredible flavors can be easily overpowered. Salt, pepper and some herbs or lemon juice will do the job, and do it well. When fish is good quality and cooked well, it needs minimal seasoning. Remember, you can always add more!

For pan frying & roasting fresh or frozen fish

Before cooking frozen fish fillets, give them a rinse under cold water. Pat all sides dry with a paper towel. Even the slightest bit of moisture will prevent the fish from getting that crispy, golden-brown crust you definitely want.

Also, you want to handle fish with a light touch. Warm your cooking oil in a pan. Toward the end of cooking, add a little butter to the pan and baste until cooked.

For pan-frying fresh skinless fish fillets, you could also coat lightly in seasoned flour before cooking.

Cooking chunkier cuts of fresh or frozen fish

Pre-heat oven to 400°F. Pat fish dry with kitchen paper. Heat a little oil in a frying pan, season the fish & sear the fish on both sides until light golden brown, then transfer fish to a lightly oiled baking tray and dot with butter and place on the top shelf of oven to finish cooking.

A kitchen thermometer is a great tool to make sure you cook your fish perfectly.

Serge shares the cooking hacks that you'll wish you'd always known!

Mashed potato

After you boil and drain your potatoes, return them to the hot pan. Cover and steam for a few minutes before mashing. This will give the potatoes a good texture and help them soak up any milk or butter you add when mashing.

Removing water from cooked spinach

Place cooked spinach in a potato ricer and give it a good squeeze to remove all the excess water.

Chopping herbs

When chopping herbs, add a little salt to the chopping board to keep the herbs from flying around.

Crushing garlic

When crushing garlic cloves, add a touch of sea salt. This will act as an abrasive and make it easier to crush into a paste.

Parmesan shavings

For a simple & easy way to make thin parmesan shavings, gently peel the parmesan using a vegetable peeler.

Making a lemon crown

Hold lemon between your thumb and middle finger. With a small paring knife, cut around the middle of the lemon in a zigzag pattern taking care only to cut through to the center of the lemon. Gently twist and pull apart both sides at the same time.

Make citrus fruits even juicier

Squeeze the most out of a lemon or lime by placing it in the microwave and cooking on full power for 10-15 seconds before juicing or firmly press and roll the fruit back & forth on a chopping board. This will break the segments and release more juice.

Use plastic wrap with ease

Store plastic wrap in the fridge. This will make it easier to unwrap & use.

Preserving fresh cut herbs

Place the herbs (except basil) in water (just enough to cover the stems) and cover with a plastic bag or a clean wet cloth. Place your covered herbs in the crisper drawer of your fridge. For basil do exactly the same but do not store in the fridge. Place on a windowsill out of direct light.

Serge answers some of his most frequently asked questions…

Where do you get your fish from?

Our wild caught cod is sourced from the North East and North West Atlantic ocean.

Our wild caught haddock is sourced from the Atlantic ocean.

Our Flipper Dippers contain wild Alaskan Pollock which is sourced from the Alaskan waters of the Bering Sea.

Is it sustainably caught?

As a seafood company, we only source our seafood from responsible fisheries. We also purchase fish from around the globe in order to provide our customers with sustainable fish. Read more about our ten principles of responsible sourcing.

We describe this approach as our ‘Fish for Life’ program - this is the way we seek to improve our impact in everything we do, from sea to plate. We believe in doing the right thing for people and the planet, now and for generations to come.

For more information on this, visit Fish For Life.

Does your fish have any preservatives or any sulphites?

Our products do not contain any preservatives or sulphites.

Is your breading gluten free?

The coating on our products is not gluten free.

Can I microwave your fried items?

We wouldn’t advise cooking our products in a microwave. However, they can be oven baked or deep fried.

Are there any allergens that I need to know about?

Product Fish Wheat Milk Coconut
Young’s Signature Wild Caught Chunky Cod Fillet Fingers
Youngs Signature Wild Caught Chunky Haddock Fillets:
Youngs Signature Wild Caught Chunky Cod Fillet Fingers
Youngs Wild Caught 2 Haddock Fillets
Youngs Wild Caught 2 Cod Fillets in our Beer Batter
Youngs Traditional British Crispy Battered Cod Fillet & Chips
Youngs Flipper Dippers

Do I need to cook from frozen or from thawed fillets?

Our fillets should be cooked straight from your freezer – quick and easy!

Is there a difference in cook times between a gas oven and an electric or convection?

You should follow the on pack cooking instructions at all times. Our preferred cooking method is found at the top of the cooking instructions panel.

Is fried fish bad for you?

Whilst we would not recommend eating fried products every day, our battered fillets make a tasty addition to a balanced diet.

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