Curried Smoked Haddock Scotch Eggs

Name: Curried Smoked Haddock Scotch Eggs
Yield: Makes 4
Cuisine: United Kingdom
Ingredients: 3 slices white bread; 1 tsp garam masala; 1 tbsp madras curry powder; 1 tsp ground cumin; small handful of chives, chopped; vegetable oil, for deep frying; small handful of parsley, chopped; 3 spring onions, sliced; 150 g plain flour; 6 medium eggs; 400 g smoked haddock; 500 ml full fat milk; 400 g white potatoes, peeled and chopped into large chunks; small handful of curly parsley, finely chopped; 3 bay leaves; 1 tsp smoked paprika; salt and pepper; 150 g sweetcorn (drained if tinned); 1 fish stock cube; 3 tbsp mayonnaise; juice and zest of ½ lemon; juice and zest of a lemon

Preparation info

Makes
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

There’s nothing more satisfying than cutting into this Scotch egg and watching its runny yolk oozing out. Don’t worry if you don’t get the egg quite right the first time - just try and try again!

Ingredients

6 medium eggs
400 g white potatoes, peeled and chopped into large chunks
400

Europe
United Kingdom
Fish course
Pescatarian
Spicy
Scotland

Method

Put a pan of water on to boil and, once boiling, drop in four of the eggs. You want to cook them for four minutes to keep them soft so when you cut the Scotch egg open it’s still runny inside. Drain and submerge in cold water. Carefully peel the boiled eggs as soon as they’re cool, and pop in the fridge or freezer - getting them cool in the fridge really helps for later as it makes coating them