Nathan Outlaw's British Seafood, Hardback
5 out of 5 (1 rating)


Recently awarded two coveted Michelin stars for his eponymous fish restaurant in Rock, Cornwall, Nathan Outlaw is one of the most exciting upcoming chefs in Britain today.

British seafood is his passion. His style of cooking is unique and simple, allowing the individual flavours of the ingredients to shine through.

Sourcing sustainable fish and local produce in season, he uses his considerable flair to take simple fish cooking to new heights.

In Modern British Seafood Nathan shares the secrets of his unique approach and provides a tempting collection of original recipes.

Beginning with a guide to sourcing and buying, followed by a step-by-step guide to preparing all types of fish and shellfish, he then explains cooking techniques, showing how to pan-fry, grill, bake, steam, barbecue and deep-fry fish to perfection, avoiding the pitfalls of overcooking.

The core of the book is divided into the four main groups: flat, round, oily and shell fish, and within this structure 30 fish are dealt with individually. The descriptive text for each tells you the optimum size to buy and eat, the best cooking methods and which herbs, seasonings and sauces go with each fish, allowing you to create a dish quickly and simply.

Then, for each fish, Nathan gives 2-3 recipes, ranging from everyday quick dishes he cooks at home, through recipes for leisurely lunches or dinners with family or friends, to signature dishes from his restaurant - the sort you might cook for a dinner party.

In all there are over 100 recipes, all easy to replicate at home.

Photographed on location in Cornwall, this superb new fish bible also has a real sense of place.


  • Format: Hardback
  • Pages: 271 pages, 120 colour photographs
  • Publisher: Quadrille Publishing Ltd
  • Publication Date:
  • Category: National & regional cuisine
  • ISBN: 9781849491150



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Nathan Outlaw says British seafood is his passion, and is aim is to convey is essentially simple approach ti cooking seafood, an approach he believes allows the ingredients to speak for themselves. He also believes in using fish and shellfish which are sustainable. He opens with a discussion on buying and choosing seafood, and then looks at the basic cooking techniques. The Recipes follow and are divided under the headings: flat white fish; round white fish; oily fish; smoked fish; shellfish.Within the various sections each fish is introduced in turn with a brief overview introducing the fish and its qualities and potential. For each fish there is also what I think is one of the most useful aspects of this book: a simple diagram showing the best cooking methods for the specific fish (how often have I simply wanted not a recipe but just to know the best way to cook something?), along with suggested garnishes, sauces and dressings, and accompaniments. Then three follows three recipes for that fish or shellfish. The recipes are clearly laid out and explained, and each has a few introductory comments by the author; on the facing page is a full colour photograph of the dish. The recipes are varied and appealing, just selecting a few that appeal: Witch (a fish new to me) deep-fried in herb and cheese crumbs with tomato and chive salad; Brill with roasted root vegetables and red wine sauce; Crispy oysters with pickled vegetables and oyster mayonnaise; Cured mackerel and gooseberry jam roll; and Sea bass with crab mayonnaise, roasted fennel and orange. There is a comprehensive index where dishes can be found either by one or more if its ingredients or by type.This is a well produced, practical cookbook, free of gimmicks; a book that is bound to inspire.

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