Mark Hix

Haddock specials

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fish etc.: the ultimate book for seafood lovers
Fish etc.

By Mark Hix

Published 2004

  • About

These totally delicious treats take me right back to childhood. I loved simple potato fritters done in this way, but with the succulent flakes of white fish sandwiched between them they are just sublime. You can make mini versions of these to serve as canapés with drinks.

Ingredients

  • 2 large baking potatoes
  • salt and freshly ground white pepper
  • 150 g haddock fillets, skinned and any residual bo

Method

  1. Cook the baking potatoes in their skins in boiling salted water for 25 minutes and leave to cool.
  2. Remove the skins from the potatoes and slice them into sixteen 1cm discs. Cut the haddock into pieces big enough to fit on top of 8 of the potato slices, season and sandwich them with another slice of potato, pressing firmly.
  3. Meanwhile, heat the oil in a dee