Guernsey Whiting Pie Recipe
A warm and comforting classic Guernsey Whiting Pie recipe. Made with chunks of Guernsey whiting cooked in a creamy sauce with crisp mash topping.
A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.Perfect for family meals, Easter and Christmas.
FREQUENTLY ASKED QUESTIONS
Can you freeze leftover whiting pie?
Transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the whiting pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C. You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time. Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy.
Can you reheat this recipe once cooked?
Although the whiting pie will never be as good as the day you make it fresh, you can safely store and reheat it. Note that this is assumed that the fish you use is as fresh as possible.
Make sure your whiting pie is fully cooled before covering and storing in the fridge for up to 3 days. To to reheat place in an oven proof dish, cover with foil and warm in the oven for 25 minutes. Remove the foil for the last 5 minutes and check its piping hot throughout.
Alternatively, transfer to a microwavable container and microwave on high for 4-5 minutes until piping hot throughout.
What if my fish has skin on?
Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife.
To remove the skin, Place the fish on a board skin side down then using the knife with the blade facing away from you slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand.
Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.
RECIPE INGREDIENTS
12 oz Guernsey whiting (pollack/pollock), or other locally caught white fish
1pt Guernsey Milk
2oz plain flour
4oz butter
3 tablespoons chopped parsley
1 tablespoon lemon juice
Seasoning
Topping:
2lbs potatoes
1/4 pt Guernsey Milk 1oz butter
4oz peeled prawns(optional)
Sweet corn(optional)
2oz chopped fried mushrooms(optional)
A little nutmeg
DIRECTIONS ON HOW TO MAKE GUERNSEY WHITING PIE
In a saucepan, boil potatoes in a salted water until soft and tender.
Under medium heat, cook fish in 1/2pt milk in a large pan. Pour off cooking liquid & preserve it.Remove skin and flake fish into fairly large pieces.
Melt 3oz butter in a saucepan, stirring in the flour, gradually adding fish liquid and remaining milk. Season with salt and pepper.
Add fish, then pour mix into a well buttered 2 ½ pt baking dish.
Cream cooked potatoes with butter and 1/4pt milk, add some freshly grated nutmeg, then spread evenly over the fish.
Bake at 200°C, Gas Mark 6, for 30 mins, until potato is golden.
To make extra special, add 4oz peeled prawns or 2oz chopped fried mushrooms and some sweet corn.
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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
12 oz Guernsey whiting (pollack/pollock)
1pt Guernsey Milk
2oz plain flour
4oz butter
3 tablespoons chopped parsley
1 tablespoon lemon juice
Seasoning
Topping:
2lbs potatoes
1/4 pt Guernsey Milk 1oz butter
4oz peeled prawns(optional)
Sweet corn(optional)
2oz chopped fried mushrooms(optional)
A little nutmeg
Instructions
- In a saucepan, boil potatoes in a salted water until soft and tender.
- Under medium heat, cook fish in 1/2pt milk in a large pan. Pour off cooking liquid & preserve it.Remove skin and flake fish into fairly large pieces.
- Melt 3oz butter in a saucepan, stirring in the flour, gradually adding fish liquid and remaining milk. Season with salt and pepper.
- Add fish, then pour mix into a well buttered 2 ½ pt baking dish.
- Cream cooked potatoes with butter and 1/4pt milk, add some freshly grated nutmeg, then spread evenly over the fish.
- Bake at 200°C, Gas Mark 6, for 30 mins, until potato is golden.
- To make extra special, add 4oz peeled prawns or 2oz chopped fried mushrooms and some sweet corn.
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Ingredients
12 oz Guernsey whiting (pollack/pollock)
1pt Guernsey Milk
2oz plain flour
4oz butter
3 tablespoons chopped parsley
1 tablespoon lemon juice
Seasoning
Topping:
2lbs potatoes
1/4 pt Guernsey Milk 1oz butter
4oz peeled prawns(optional)
Sweet corn(optional)
2oz chopped fried mushrooms(optional)
A little nutmeg
Instructions
- In a saucepan, boil potatoes in a salted water until soft and tender.
- Under medium heat, cook fish in 1/2pt milk in a large pan. Pour off cooking liquid & preserve it.Remove skin and flake fish into fairly large pieces.
- Melt 3oz butter in a saucepan, stirring in the flour, gradually adding fish liquid and remaining milk. Season with salt and pepper.
- Add fish, then pour mix into a well buttered 2 ½ pt baking dish.
- Cream cooked potatoes with butter and 1/4pt milk, add some freshly grated nutmeg, then spread evenly over the fish.
- Bake at 200°C, Gas Mark 6, for 30 mins, until potato is golden.
- To make extra special, add 4oz peeled prawns or 2oz chopped fried mushrooms and some sweet corn.