Make white rice according to package directions. I use about 1 cup rice for this recipe; you can make more if you want a larger portion.

For the fish:
Liberally spray a large nonstick skillet with cooking oil or use about 2 teaspoons oil on the bottom of the pan. Heat over medium high heat.

Place tilapia on a couple layers of paper towels and soak up extra moisture on both sides of the filet.
Lightly spray with some cooking oil or rub it on some manually.

Mix salt, pepper and paprika in a small bowl and lightly rub on both sides of each tilapia fillet. Place fillet into the well-heated skillet and cook on each side for 2–3 minutes until lightly seared on both sides.

Remove from skillet and serve each fillet over a bed of rice. Generously garnish with mango salsa.

If your shrimp is frozen, place in a large bowl of cold water to defrost. Once they’re defrosted, drain the water and pat the shrimp dry.

In three separate bowls, just like a standard breading procedure, place the flour in one, the egg and beer in another, and the coconut in the other. Season each dish with salt and pepper.

Dredge the shrimp in the flour first, then the egg, then the coconut. Make sure to fully dredge each step, especially the egg, to ensure the coconut sticks. Once all the shrimp are done, set in the fridge for 20 minutes, to make sure the breading dries out a little and sticks to the shrimp.

Heat the oil in your pan, about an inch deep. Fry the shrimp until they’re golden brown, flipping halfway. To keep them crispy once they’re done, I use a cooling rack on top of a cookie sheet. Serve the hot shrimp with the cooled salsa and enjoy!

Slice the cod into 2-inch pieces. Preheat oven to 200ºF.

Pour the vegetable oil in a 12-inch cast iron skillet. It should come to about 1/4 inch deep. Begin heating the oil over medium-high. It will rise to temperature as you prepare the cod.

Place the cod into a third bowl. Pour enough milk over the cod to cover the pieces then toss, gently massaging the milk into the meat with your fingers. The massaging is important, so don’t skip it. It adds richness and moisture to the fish and gives the best result.

Combine the club soda and fish sauce. Pour half of the soda mixture into the bowl with the rice flour and stir vigorously with a fork until combined and frothy. Avoid using a whisk because the club soda batter will thicken quickly only to get stuck in it. Add the remaining soda mixture to the batter and stir until foamy.

Drain the milk from the fish pieces. Discard the milk. Add the cod a couple of pieces at a time to the seasoned all-purpose flour and toss to coat. Quickly transfer the cod to the bowl with the club soda batter and toss to coat the fish on all sides. Press the batter into the fish and set on a wire rack that has been placed over parchment paper. Continue until all the fish pieces are battered.

Drop a small dribble of the club soda batter into the hot oil. If it sizzles vigorously, the oil is ready for frying. Carefully add the cod pieces to the hot oil. Place in a single layer and do not crowd them or they will not cook evenly. If you need to, work in batches. Allow them to fry for 2 to 3 minutes, turn, and fry for another minute or two. Once the fish has reached a golden brown color, use a slotted spoon to carefully remove them to a sheet pan lined with foil and fitted with a wire rack. They will be tender and can break apart if you are not careful. Place in the warm oven until all of the fish pieces are fried.

Serve steaming hot with buttered rice and ramekins of tartar sauce.

Note: I use cod that is still slightly frozen. I find that it is easier to get a nice, clean cut on it, plus this keeps the meat moist when it is frying. Take them out of the freezer 2—3 hours before frying for the best result.

Stir the tomato paste into the vegetable broth until blended.

In a large skillet warmed to medium, melt the remaining butter and lightly sauté the onion and garlic. Only for about a minute or until aromatic.

Add the shrimp and cook for a minute, or just until the side that is down starts to turn pink. Then flip them over.

Immediately add the wine and stir. Then add the vegetable broth/tomato paste liquid and the capers.

Turn the heat up to medium high and bring to a quick boil. Then lower the heat back down to medium.

In the center of the pan, add a teaspoon at a time of the roux paste and whisk it in quickly to dissolve and distribute. Keep adding the roux paste a teaspoon at a time, whisking and distributing after every addition, until the sauce starts to look creamy but not thick. It needs to move like a liquid and be pourable, but still have a rich, creamy texture. You will likely not need all the roux.

Taste for seasoning and add salt and pepper if desired. The vegetable broth will usually add enough sodium, so adding salt may not be necessary.

Continue to cook the shrimp in sauce for about 3 minutes more, stirring frequently, to allow the flour to cook through.

Then remove from the stove, garnish with some fresh chopped parsley, and serve.

While the pasta is cooking, heat the butter in a skillet over medium until it is melted, smelling nutty, and beginning to brown, about 4-5 minutes. Add the shrimp and toss occasionally for 2 minutes, or until the shrimp just begins to turn pink. Add the garlic and sauté for 2 more minutes, stirring constantly.

Add the wine to the skillet, reduce heat to medium-low, and cook for 3 minutes. Using a slotted spoon, remove the shrimp to a bowl and set aside.

Add the kale to the skillet and toss immediately until it wilts but is still bright green, about 30 seconds to a minute at most. Remove kale to a separate plate, set aside.

Pour the essential oil mixture over the shrimp. Cover the bowl with a plate and toss several times to coat the shrimp with the essential oil mixture.

Turn off the heat over the skillet containing the scampi sauce. Add in the pasta, kale, and shrimp, season with salt and pepper and toss to combine. If needed, add some of the pasta liquid to thicken things up a bit. Serve on plates garnished with lemon wedges.

Baste the lobster again and smoke for an additional 30 minutes. Serve warm.

Preheat a frying pan over medium-high heat for a minute or two. Add 1 tablespoon olive oil, then add potatoes. Fry for about 10 minutes until cooked and golden brown, tossing or stirring occasionally. When potatoes are done, season with salt and pepper. Turn heat off and transfer onto kitchen paper to drain. Do not discard the pan.

Meanwhile, bring a pot of water up to a gentle simmer, Gently lower eggs in the simmering water. Cook eggs for 8 minutes. Whilst eggs are cooking, put ice into a bowl of cold water.

Once eggs are cooked, transfer into the ice water to shock them. Crack them, then carefully peel them. One eggs are peeled, quarter them.

Put artichokes, cherry tomatoes, black olives, lettuce, parsley, capers and sliced shallots in a bowl and use clean hands to mix the ingredients together until well combined.

Dry salmon skin with kitchen paper, then cut a couple of incisions in the salmon skin. Season salmon on both sides with salt and pepper. Preheat the frying pan again on high heat, ensuring it is nice and hot. Add remaining olive oil and then gently place the salmon in the pan skin side down. Fry for 4 minutes, then use a fish slice to carefully flip the salmon. Fry for another 1–2 minutes on the other side and transfer the salmon to a plate or board.

Carefully remove the skin from the salmon, use a small knife to help you. Get the pan back on the heat (add a touch for olive oil if need be) and add skin back to the pan to fry on the side that isn’t crispy. Fry for about 30–60 seconds, then transfer onto kitchen paper to drain.

To serve, add dressing to the salad mixture, then mix together with clean hands. Serve the salmon on a plate with the crispy skin. Add some of the salad mixture on the side. Garnish with crispy potatoes and eggs.

Put fish in the bag and shake it up. One fish at a time, shake up the bag until each fillet is well coated with the seasoning mix.

Spray some oil on the fish fillet. Place fish in the air fryer and cook for 20 minutes at 400ºF. Flip fillets halfway through cooking time.