Crispy battered coley, served with traditional mushy peas, tartare sauce, grilled lime, chargrilled salad, salted capers and chips. 

Coley is still a good alternative to Cod and Haddock, and works well for the cost savvy amongst you. We often tout this as a buyer’s recommendation as we believe it’s a great white fish – deserving of its place on the menu as a sustainable and underutilised species. 

Crispy battered coley dish

Preparation: 10 minutes

Cooking: 6 minutes

Serves: 4


  • Coley supremes - x 4 pinboned and scaled (170-200g)
  • Traditional mushy peas - Serving of
  • Tartare sauce - Serving of
  • Fresh limes - x 2
  • Fresh little gems - x 2
  • Cherry tomatoes - on the vine
  • Salted capers -
  • Chips -
  • FISH BATTER MIX (gluten free)
  • Gluten free self raising flour - 350g
  • Corn flour - 100g
  • Turmeric - 2g
  • Salt - 15g
  • Sparkling water - 660ml


Full ingredients

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1. Mix the dry ingredients together and gently whisk in the sparkling water. 

2. Set fat fryer temperature to 185°. 

3. Pass fish through batter and slowly lower (do not drop) into the hot oil. Gently agitate the fish, which will give the batter a rippled texture. Once lowered 2/3 of the way allow the Coley to drop into the oil fully. Allow to fry for 4-6 minutes. 

4. Chargrill little gem, tomatoes and lime. 

5. Lift battered Coley onto a cooling rack to allow excess oil to drain. 

6. Assemble other ingredients. 

7. Serve Coley sprinkled with salted capers, grilled lime, chargrilled little gem, tomatoes, mushy peas, tartare sauce and chips. 

Have a question about this recipe?

Speak to our knowledgeable team for further info on portion sizes.

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Coley are round fish, caught in the North East Atlantic by demersal trawlers.


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