Fish & Chips and British Seafood
Discover British seafood classics and modern interpretations with a creative twist
Chef and Co-owner, Dame, and Lord’s, New York City
Simple British seafood cookery using fresh ingredients.
In this course, Chef Ed Szymanski combines the freshness and seasonality of typical British seafood products with traditional techniques to prepare simple elegant recipes.
Discover all the tricks and tips you need to prepare classic Fish and Chips, arguably Britain’s most famous dish, and the signature offering at Ed’s acclaimed British seafood restaurant ‘Dame’, in New York City.
Prepare a rich Deviled Crab on Toast, and a meaty preparation of seared skate wing with bacon peas and lettuce. Hay-smoked trout provides a fresh starter, perfect as a light summer snack. Get acquainted with Kedgeree, a traditional Anglo-Indian curried rice dish, popular at breakfast time.
The UK’s seas provide an incredible and delicious range of fish and shellfish. Be inspired to try something new, and learn to have fun cooking seafood without intimidation.
At the end of this course, you will:
- Know how to handle a range of typical British fish and seafood products.
- Be able to employ a range of techniques, including smoking, curing, pan frying, and deep frying.
- Be able to prepare simple elegant fish and seafood recipes.
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Course Syllabus
Course Content
Chapter 2 - Fish and Chips
Chapter 3 - Kedgeree
Chapter 4 - Cucumber Salad
Chapter 5 - Deviled Crab on Toast
Chapter 6 - Hay-Smoked Trout, Celeriac & Dill
Chapter 7 - Skate Wing with Peas & Fava Beans
Chapter 8 - Dover Sole with Cockles & Beurre Blanc
Share what you have learned
Before you go
Cook seafood with confidence
What you'll learn
When making the classic fish and chips, you will learn to cure hake to achieve the optimum texture. Discover the secrets of a crisp light batter. Master the triple cooking process to make perfect moreish chips with a crunchy outer layer and a fluffy interior.
You will learn how to disassemble a crab, clean it and extract the meat for use in any recipe you choose. Ed will show you how to combine it with the deep, aromatic flavors of XO sauce and red pepper relish.
Learn the technique to smoke fish and shellfish products, such as trout and mussels, and combine these with fresh bright flavors to provide a refreshing contrast.
Know how to pan fry white fish and poach it in butter. As Ed says, ‘More butter, more better’. Learn to steam cockles and incorporate them alongside Dover sole, Britain’s favorite premium white flat fish.
In addition to learning to handle and cook with typical British seafood products, you will learn to prepare a range of accompanying sauces, such as beurre blanc and tartare sauce.
Who is it for
If you would like to learn the essential techniques needed to handle and cook quality fresh Seafood products, this course is for you.
It is also for experienced seafood cooks who would like to discover how these techniques are applied to modern interpretations of classic British seafood dishes within a leading seafood restaurant in New York City.
Recommended Equipment
- Gastronorm with perforated tray and lid.
- Blow torch
- Frying pan
- Pan suitable for deep frying
- Pan suitable for boiling
- Knives
- Chopping boards
- Thermomix or food processor
Course recipes
In this course you will learn
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Meet your Instructor
Chef and Co-owner, Dame, and Lord’s, New York City
From London to New York, Ed is known for his modern interpretations of British classics, and nose-to-tail cooking.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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