Find your feet with fish. From getting creative with crustaceans to mastering molluscs. We’ll teach you everything you need to know about selecting and cooking fish, so you can prepare the catch of the day.
Specialist Course
Beginner
Certification
Fish Fundamentals is a 5-part course and ideal for anyone looking to learn how to prepare and cook with easily available fish and shellfish. This course is repackaged from Unit 8 and Unit 10 of our refreshed 24-week Essential Cooking course.
You’ll learn about different types of shellfish and how to identify them, along with skills to perfect fish cookery, like how to achieve a crisp skin on a fish fillet, tray baking cod all the way through, and how to prepare and pan fry prawns to ensure a consistent texure.
The recipes learnt include bistro classic, moules marinière, goujons of sole, hot and sour salmon and pan fried hake fillets finished with split dill sauce.
By the end of the course, you’ll be confident in cooking fish, with a good understanding of ingredients and flavours that pair perfectly.
This 5-part course is ideal for those who are eager to learn how to prepare and cook with easily available fish and shellfish. Immerse yourself in fish fundamentals, scale up your skills and gain oceans of fish cookery confidence.
Each week, you unlock a new video-based lessons with your class that take you step-by-step through the process of cooking a variety of recipes. Our unique hands-on method of learning means you’ll be cooking from day one, with no need to read pages of theory in advance.
By joining the course, you will have access to the following through the Workshop app:
In addition to the core aspects of the course, you will also get:
A ‘kit list’ of ingredients will be made available to you at the beginning of each session so that you can plan ahead. If you’re unable to find specific ingredients, advice on alternatives can be provided on request.
Average cooking time: 3 to 4 hours per week
In this unit, you'll learn an overview of all things fish including the classification and best practices for purchasing fish. You'll then learn how to make and flavour delicious salmon fillets with a hot and sour salad.
You'll learn how to fillet a flat fish, which is a great technique to master. In session 2, you'll learn the panne technique, the rules of deep fat frying and how to make a delicious crème fraîche tartare dip.
Develop the skills to fillet a round fish, which applies to fishes such as sea bass, salmon or trout. In session 2, you'll learn how to segment citrus fruit for the panzanella salad and how to prepare and cook fish for that nice crispy skin.
In this unit, you'll learn how to identify, choose and store shellfish. You'll then make two great fish recipes: a bistro classic, moules marinière with fresh garlic bread and garlic prawns with a gremolata crumb.
For the final unit, you'll make two recipes - one a quick dish for the family, a cod traybake, and the other is your showstopper where you combine all the skills that you've learned across the course: Pan fried hake, cream sauce split with dill.
In this unit, you'll learn an overview of all things fish including the classification and best practices for purchasing fish. You'll then learn how to make and flavour delicious salmon fillets with a hot and sour salad.
You'll learn how to fillet a flat fish, which is a great technique to master. In session 2, you'll learn the panne technique, the rules of deep fat frying and how to make a delicious crème fraîche tartare dip.
Develop the skills to fillet a round fish, which applies to fishes such as sea bass, salmon or trout. In session 2, you'll learn how to segment citrus fruit for the panzanella salad and how to prepare and cook fish for that nice crispy skin.
In this unit, you'll learn how to identify, choose and store shellfish. You'll then make two great fish recipes: a bistro classic, moules marinière with fresh garlic bread and garlic prawns with a gremolata crumb.
For the final unit, you'll make two recipes - one a quick dish for the family, a cod traybake, and the other is your showstopper where you combine all the skills that you've learned across the course: Pan fried hake, cream sauce split with dill.
Once you've met all the requirements to complete this course, you'll receive a verified Certificate of Completion.
Take a look at what previous students have said about their experience with Leiths Online, with reviews ranging from young cooks celebrating the start of their journey, to professional chefs successfully advancing their culinary skills.
Leiths Online Cookery School is a winning partnership between Leiths School of Food & Wine - the esteemed cookery school - and education technology pioneers, Workshop.
From its London school, Leiths has been equipping aspiring cooks with the skills to flourish in the food world since 1975. Through Workshop's unique hands-on learning experiences, Leiths is bringing the best of in-person teaching directly into people's kitchens around the world.
Putting the learner first is a founding philosophy common to both organisations. High-quality content delivered by top educators in the cookery world, tailored expert feedback and a close community network make it a joy to learn with Leiths Online.
Before enrolling, feel free to request a tour of the course below and you'll see how Leiths Online reimagines the learning experience.
You’ll be able to log into the Workshop app and access your class group discussion shortly before your start date so that you can chat away and get acquainted!
Shortly before your course start date, you will be invited to introduce yourself to the rest of your class via messaging on the Workshop app.
Each week, your class will unlock a new unit encouraging you all to cook the same dishes within the same week. At the end of every session, you will be asked to upload a photo of your dish, which your class and mentor will be able to view, like and provide feedback on.
Your class will be moving forward at a pace of 1 unit per week, however after each unit is unlocked you have the freedom to complete each session entirely at your own pace. You will also have the ability to schedule your sessions for times that suit your lifestyle.
This course has been carefully designed to make sure the advantages of real-world learning experiences are still embraced online. You will therefore be taken through the subject matter week-by-week to give you the chance to digest what you’ve learnt whilst progressing at a steady pace alongside your classmates. Unlike a real-world course though, you will also have the opportunity to revisit sessions and practice whenever and wherever you like!
Yes, we’ll send you a full equipment list after you have purchased the course. Make sure to keep an eye on your emails (including your spam folder) for this!
You can contact your mentor directly through the app at any time, and will receive a response within 48 hours. Your mentor will also be able to grade and comment on your photo uploads with any feedback they may have.
All Leiths Online courses are 18+ or require parental consent for those between 13-18. The exceptions are our Teens courses, which are exclusively for 13-18-year-olds.
The accreditation weekends at Leiths school in London have a wine element to them and are only for those aged 18 and over.
If you book your place over 30 days before your course start date, you can cancel your booking and claim a full refund within 30 days of your purchase.
If you book your place within 30 days of the course start date, you can claim a full refund within 14 days of your purchase.
Your class will be moving forward at a pace of 1 unit per week, however after each unit is unlocked you have the freedom to complete each session entirely at your own pace. You will also have the ability to schedule your sessions for times that suit your lifestyle.
This course has been carefully designed to make sure the advantages of real-world learning experiences are still embraced online. You will therefore be taken through the subject matter week-by-week to give you the chance to digest what you’ve learnt whilst progressing at a steady pace alongside your classmates. Unlike a real-world course though, you will also have the opportunity to revisit sessions and practice whenever and wherever you like!
With 1-3 practical sessions to complete each week, you can typically expect to be cooking for around 3 to 4 hours per week – depending on the recipe (and the student!).
Some recipes may take up to a day to complete when we take into account things like cooling, setting etc. Preparation is key!
Please be mindful to read through recipes and time plans thoroughly as some recipes will require advanced preparation and setting time. And always make sure you have given yourself enough time and think about weighing up and cleaning down when planning your cooking sessions.
There’s no need to worry if you have a family holiday booked or have to miss a week or two during the course. You’ll have access to your course dashboard, and the ability to contact your Leiths mentor, for 6 months from your course start date. This means you’ll have plenty of time to catch up if you need to.
We strongly encourage every student to finish their course within the allocated access period, as this ensures you stay on track and make the most of your learning experience. However, if you believe you need additional time, we are able to offer 3-month extensions at a cost of £100.
We review every case individually so if you need to request an extension please reach out to us at support@workshop.ws.
Please be aware that with a course extension, you will receive less regular contact time from your mentor as the usual course access period will have expired. To receive a certificate, you will still be required to photo uploads and complete any assessments if applicable.
