Add the seasoned coley fillets, skin-side down, and fry for 1-2 minutes until golden-brown. Turn the fillets over using a fish slice and cook for a further 1-2 minutes, or until just cooked through.

Fillets require either skinning or scaling ... for deep-frying in batter or breadcrumbs or poached for use in fish pies. Coley is also excellent in fish casseroles and soups.

“This sandwich works well with white fish fillets, such as haddock or coley, but it’s also great with meatier fish like mackerel or bream.” Serves: 2 Ingredients: 2 skinless fish fillets ...