Pin It
May 15, 2021

Fried Fish and Wild Mushrooms and Market at the Palms

Posted on January 29, 2014 by in seafood

Print Friendly, PDF & Email

fried fish

Fried fish with a luscious green salad has always been one of my go-to meals when inspiration lacks or when I can get my hands on freshly caught fish.

Fried fish also has a happy thought attached to it, because my parents who live in Hermanus often get their hands on fresh fish and then we just get the phone call on a Friday morning informing us that they will bring supper. They then arrive with deliciously fried fish, a homemade bread and other treats only a mother can bring. Sadly, many people is intimidated by cooking fish and they either end up with a plate full of fish flakes or the fish is oily and tastes of burnt oil.

fried fish

One of the life lessons that I have learned through trial and error is to ask when I am not knowledgeable about something and though I cook fish often and you might be surprised about this, but the truth be known, I don’t feel comfortable frying fish. I either over cook, under cook or break the fish while trying to turn in over.

I needed help and it came via social media! I have never met Isabella Niehaus, but she is one of my Facebook friends who are very famous and well-known amongst Capetonians. She has many passions…. her son, Taro, food, interior design, entertaining, the West Coast and her latest Market at the Palms


Here is what Isabella says about Market at the Palms

” Fresh food from the Platteland is at the Palms Mark every Saturday. The market will celebrate its 2nd birthday on the 15 February. Many describe this market as the best kept secret in Cape Town. The initial idea was to bring fresh food and produce from the farm to Woodstock in other words, food from the heart to the city table! The market has grown into something rather special and the stall keepers are like on big family. We trade every Saturday from 9 – 2 and even offer live music. Every 2nd Saturday we also have a Kattebakmark (boot sale)”. We are very selective in choosing traders, because we want to keep it authentic and special.”

So what does The Market at the Palms have to do with fish? Isabella is the link….. I saw some of the seafood Isabella prepared for her family and friends over the festive season and I knew she was the one to ask for advice on fried fish. Boy, oh boy, was I right! She writes about frying fish as passionately as she would do most things I would imagine. Thank you Isabella, you are my new fried fish BFF! Anybody who uses butter like you, are worthy to learn from!

Ok, lets fry some fish. Just remember, that secret is in the simplicity and the method, not necessarily in the ingredients.

fried fish

Fried Fish and Wild Mushrooms

serves 4Ingredients

1 kg fresh angel fish , hake of cob

30 ml Olyfberg olive oil

1 clove garlic – peeled and chopped

40-45 ml lime juice – I prefer fresh

100-150 g butter

fresh sage or thyme

250 g wild mushrooms


Marinade the fresh fish in the olive oil, lime juice and garlic in the fridge. Heat a skillet or cast iron pan on the fire or on the stove until it is smoking hot. Now place the fish in the pan, skin side down. On the flesh side you place a big dollop of butter and the sage. Keep an eye on the fish, the minute it starts to “sweat” on the flesh side, turn over and fry on the other side for about 5-6 minutes for angelfish and 8-10 minutes for a thicker fillet. About 2-3 minutes before the cooking time is over, add the mushrooms to the same pan and stir the mushrooms through the butter sauce. Serve the fish with the mushrooms on a creamy bed of  wheat risotto and just imagine you are sitting with your feet in the sand along the West Coast.

fried fish

Cook’s Notes ( In this case Isabella’s Notes)

– always cook fish from the fridge, the fish must be cold and the pan hot!

– for a crust on your fish, you can dust it with a little flour

– don’t be shy with the sage, use a lot, it fry’s to a crispy texture

– turn the fish over only once….don’t be tempted to fiddle with it.

More Info about The Palm Street Market

Follow them on

Twitter: @ThePalmCentre

Facebook: Market at the Palms

The Palms 145 Sir Lowry Rd, Woodstock

Tomorrow morning  just after the 9 o’clock news, I will be  sharing this easy recipe with you!  Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

Twitter follow me button Paella made to perfection!

 Facebook follow me button Paella made to perfection!



Facebook Comments

Tags: , , , ,

3 Responses to “Fried Fish and Wild Mushrooms and Market at the Palms”

  1. Leona Breytenbach 30 January 2014 at 10:01 am #

    Baie dankie vir die lekker engelvis resep- hoe gemaak om jou nuusbrief te ontvang


  1. Pan-fried Angelfish – Simplicity on a plate! - May 12, 2014

    […] Pan-fried Angelfish […]

  2. Beer-battered Trout and Chips - My Easy Cooking - March 23, 2020

    […] Beer-battered Trout, you might think is unnecessarily expensive, after all what is wrong with hake or angelfish. […]

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>