Fritters are one of our favourite things to eat anyway, so we thought why not make some fishy ones and make them even more delicious! Fenella’s boys go mad for these. If you want to make this dish extra special, serve it with some fresh salsa and guacamole.
Check your smoked haddock fillets for bones, then chop into small chunks. Place your peas in a colander and run under warm water until thawed, then leave on the side to drain. Put the sweetcorn, spring onions, courgette, smoked paprika, lemon juice, flour and plenty of black pepper into a large bowl. Beat four of the eggs and add to the bowl, and give the mixture a good stir. Add the smoked haddock and peas and mix again.
Put your frying pan on a medium heat and add the rapeseed oil (you want enough oil to shallow fry the fritters; you can always add more between batches). Spoon the mix into the pan - we make our fritters about
While the fritters are cooking it’s time to poach your remaining four eggs. Give your eggs a good rinse under cold water first. Bring a pan of water to a simmer and pop the eggs - with the shell still on - into the water and cook for 20 seconds, then get them out with a slotted spoon. This seals the eggs inside and makes poaching much easier! Crack the eggs into the water, making sure you hold them as close to the water as possible when you do it because if you drop them from a height they will come apart. The fresher the eggs the firmer they will be when poached. Poach the eggs for around three or four minutes. Cooking times depend on the size of your eggs, so to check that they’re ready lift one out and give it a wee shake - you want the yolk to wobble but the egg white to be firm. Once they’re done, put them on some kitchen roll or a tea towel to dry off. Mix the sour cream with a good squeeze of sweet chilli sauce. Serve the fritters in a stack topped with a poached egg, and drizzle with the creamy sauce. Delicious!
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