We should try to cook more with second- and third-division fish, the overlooked species that are just as good to eat. We’ve got into the habit of eating often-expensive cod, farmed salmon and sea bass.
Several members of the huss family are commonly caught by anglers and fishermen as bycatch and never really targeted, but it’s not uncommon to see huss on fishmongers’ slabs, and it can easily be ordered in advance for the dish overleaf.
For the crab fritters, buy a whole small crab, or use pre-picked brown and white meat. You can also use just brown meat, which will save money, as hand-picked white meat carries a high price tag.
If you use pre-picked crab meat for this, ensure it’s fresh and not pasteurised – there’s a world of difference in taste. If you buy a whole crab, you can make another meal from the shells, which I would recommend every time. Doves Farm gluten-free self-raising flour is a must for me, as it makes batters that stay really crisp due to the lack of gluten.