Haddock Fishcakes

Name: Haddock Fishcakes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ bunch of spring onions, sliced; 2 garlic cloves, crushed and thinly sliced; ½ red chilli, deseeded and thinly sliced; small handful of flat leaf parsley, chopped; small handful of chives, chopped; juice and zest of ½ lemon; 250 g plain flour; vegetable oil, for deep frying; 1 fish stock cube; small handful of fresh herbs, chopped (we use parsley and dill); 500 ml full fat milk; 3 bay leaves; 500 g fresh haddock; 400 g white potatoes, peeled; 3 slices of white bread; salt and pepper; 2 eggs, beaten

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Fishcakes can often be a little bit bland and tasteless: you don’t want to overpower your fish, but you also don’t want to feel like you’re just eating fish and potatoes! Add some smoked fish if you want a stronger flavour but if you want to keep it light and fresh then don’t be shy with your lemon, herbs and seasoning.

Ingredients

400 g white potatoes, peeled
500 g fresh haddock
500

Europe
United Kingdom
Starter
Fish course
Pescatarian
Scotland

Method

Chop your potatoes into large chunks and put into a pan with enough cold water to cover them. Add two pinches of salt, bring to the boil and then simmer until soft. Drain and let them steam dry.

While your potatoes are cooking, place your fish into a large pan or frying pan, cover with milk and add your bay leaves and some black pepper. Simmer your fish very gently until it flakes apart