You can’t beat a good piece of local fish. Try out this local lovely … Guernsey Whiting pie.

Prep Time : 45 minutes
Cook Time : 30 mins
Total Time : 1 hours 15 mins
Serves : 6


  • 57g (2 oz) Guernsey whiting or other locally caught fish
  • 568ml (1 pt) Guernsey Milk
  • 57g (2 oz) plain flour
  • 114g (4 oz) butter
  • 3 tbls chopped parsley
  • 1 tbls lemon juice
  • Some Seasoning
  • 900g (2 lbs) freshly cooked potatoes
  • 142ml (1/4 pt) Guernsey milk
  • 28g (1 oz) butter
  • A little nutmeg



  1. Cook fish in 1/2pt milk (ie half the milk).
  2. Pour off cooking liquid & keep to one side.
  3. Remove skin and flake fish into fairly large pieces.
  4. Make sauce by melting 3oz butter in a saucepan, stir in the flour, gradually add fish liquid gathered earlier and then the remaining milk.
  5. Season with salt and pepper.
  6. Add the fish, then pour the mix into a 1.5 l (2.5 pt) baking dish, well buttered.
  7. Cream the cooked potatoes with butter and 1/4pt milk, adding some freshly grated nutmeg
  8. Spread the creamed potatoes evenly over the fish.
  9. Bake at 200C (400F; Gas Mk 6) for 30 mins, until the potato topping is golden.
  10. To make extra special add 4oz peeled prawns or 2oz chopped fried mushrooms and some sweetcorn.