Fishful Thinking: Top 7 Whisky-infused Fish Recipes
Perhaps you like whisky and like many other whisky drinkers, you prefer drinking your whisky slightly diluted with ice cubes in a glass of diet cola, paired with a fried fish fillet. Of course, there’s nothing wrong with that, but have you ever considered consuming your whisky differently? By differently, we mean whisky infused dishes. For instance, if fish is your thing, how about a whisky battered fish?
Well, here are some whisky-infused fish recipes for you to take a pick from:
Prepare a little midweek whisky-steamed halibut dish for yourself, because you deserve it.
Simple to make, easily accessible ingredients, the steamed-Halibutturns out really well if you are using a good single malt whisky. We recommend The Glenlivet 12 Year Old for this recipe as it only adds a mild whisky flavour to the fish. Season a little with salt and don’t forget to pour yourself a dram of the malt.
Salmon with scotch and sweet potato rice:
You don’t need to be a culinary school graduate to cook up indelible combinations. Just prepare sweet potato-laced rice, top it with pan fried salmon with scotch. Sprinkle some herbs and finely ground coffee beans.
Whiskey batter fried fish and chips:
Fish and chips may have been common but a whiskey battered one? We don’t think so. The recipe however is basically the same except where you soak the fish fillets in your favourite whiskey and store them in a Ziploc bag for two hours. Need whiskey suggestions? Don’t think twice before using Jameson Irish Whiskey.
Sea bass with parsley and whisky sauce:
“Oh, it’s just a little something I whipped up.”
Impress your guests with a fancy-tasting (and sounding) haddock dinner that is actually incredibly easy to prepare, despite its name.
The whisky you put in should be scotch, because you don’t want too much spice. Also keep in mind that the white you add will leave a trace of dryness on your palate unless you balance it with a smooth single malt. We would recommend Aberlour 12 Year Old but feel free to experiment.
You can use cod, halibut, or salmon in place of haddock. Just remember to increase the cooking time according to their density and size.
Salmon and cold noodle salad:
Fond of the freshness of salmon but the raw notes of the fish make you feel giddy? Well, here’s a solution that will certainly work for you. Cure the salmon for 15-20 minutes in a blend of chili, ginger, olive oil, bourbon, peanuts, soy sauce, and lime juice. Then add it to your favourite dry noodles that you had kept ready. Then of course pair it with some more bourbon whiskey.
Whiskey Cured Tuna:
All you need to do is blend sugar, salt, allspice, lemon zest, and tea. Add bourbon to moisten the sugar and salt mix and cover the tuna steak with it. Put the fish in a non-reactive container, seal, and marinate for 24 hours. Remember to flip it once after 12 hours. Remove the cured tuna from the marinade, clean, and pat dry.
Whisky and chili tiger prawns:
Nothing beats the combination of whisky and tiger prawns. While you are at liberty to have the whisky neat along with the prawns, we recommend you cook the prawns with whisky instead. Using Chivas Regal 12 Years Old yields the best results undoubtedly, but if it’s exceeding your budget, choose any blended scotch whisky of your preference.
All of the above whisky-fish preparations make good starters. Take your time. Savour the whisky infused succulent and delectable crustaceans over more whisky. And most importantly, surprise your loved ones by preparing these.