Harry’s Fish Shop has become one of our favourite places to buy lunch, we love the hand-crafted nature of the takeaway food, everything is cooked fresh by a couple of chefs rather than being pre-made and put into a self-service cabinet.
I wrote about Harry when he launched his lunch menu that has regular favourites and changing specials each day. These specials are decided by the fish that’s available and what Harry feels like making on the day, this means there’s always something interesting to try.
Howard (Harry) Morris has a lot of experience as a chef and loves making Asian inspired food like he did at restaurants like Harry’s in Hardy St and then Harry’s Bar and Restaurant at the top of Trafalgar St.
When he bought the fish shop that had been established by Andy and Simone Kenton, who still supply him with a changing range of fresh fish every day, he always intended to add prepared food to the fish shop business. Harry says, “the reputation of the fish shop was built on the quality fish that Andy’s boats catch along with a few other suppliers, including locally speared Butter Fish and Blue Cod from D’Urville Island.
He started by preparing dishes available to buy and reheat at home, things like smoked fish potato-topped pie and different flavoured quiches with flavours like the salmon and caper or the smoked fish and caramelised onion. Other flavours depend on his mood on the day.
Harry’s Fish Shop’s small but tasty lunch menu has hot and cold options. Fish & Chips, Ceviche, Prawn Roll with cocktail sauce and Chili Salt Squid which is still as popular as it was on the menu at Harry’s, according to Harry Morris
We often buy a fish pie if we are working late or just don’t feel like making something from scratch at home, one pie or quiche is enough for two meals for the two of us, especially if we add a fresh salad or some other green to serve with it.
A couple of our favourite lunch dishes are the fish and chips that have a gluten free crumb, fish tacos and his prawn cocktail so I asked Harry if he would let me share the recipe for one of these with you, he chose the prawn cocktail.
To make the prawn cocktail during level 4 lockdown you will be able to buy all of the ingredients at the supermarket, but Harry’s Fish Shop will be open under level 3 conditions with distancing and compulsory mask wearing requirements in place so you can get everything you need there too.
They will be able to take orders and there’s is plenty of room outside for waiting, there will also be a table set up for people to get their takeaways from. Just order and then collect from the shop in the Marble Arch Arcade in Montgomery Square behind the ANZ bank. Just check his website (www.harrysfish.nz) or find them on Facebook for the current takeaway menu.
Here’s his prawn cocktail recipe that is easy to make at home.
- 200gms raw prawn cutlets per portion (enough for a starter for two)
- Sliced crisp Iceberg lettuce
- Salsa – Diced tomato, capsicum, and red onion (Avocado is also good)
- 200gms Best Mayonaise
- 80gms Heinz Tomato Sauce
- 10 drops Kaitia Fire
- 30gms Worcestershire Sauce
- Squeeze of lemon juice
- Salt &Pepper to taste
- Remove tail from prawn cutlets cut to appropriate size.
- Place in pot with salted cold water bring to the boil, strain, and spread on a plate or tray to cool quickly.
- Mix all cocktail sauce ingredients and season to taste this can be as spicy or as mild as you like.
- Lightly season and dress Iceberg with lemon juice and olive oil.
- Mix the salsa using all or a mix of the salsa ingredients.
- Use just enough Cocktail sauce to lightly coat the prawns.
- Build the food in desired dish/plate – Iceberg as the base, prawns with sauce and top with salsa.
This prawn mix can be used as a canape in a small pastry shell or lettuce cup.