Smoked Haddock Fishcakes

The story

Generations of cooks shaped Smoked Haddock Fishcakes around a recognisable combination of technique and local ingredients. It belongs to the practical home, bakery, pub and dining-room traditions that developed across Britain, where seasonality and thrift shaped recognisable comfort food. It is famous for flaked smoked haddock and potato shaped into cakes with a crisp crumb. The contrast of texture, seasoning and temperature gives the recipe a clear identity. Smoked Haddock Fishcakes connects the plate to a wider social setting, whether informal, festive or regional. It appears in homes, pubs, bakeries, sporting occasions, Sunday meals or seasonal celebrations, depending on the dish.

Ingredients

• Main ingredients
• 300 g smoked haddockskin removed
• 300 ml whole milk
• 500 g floury potatoespeeled, 3 cm chunks
• 20 g parsleyfinely chopped
• 1 tsp lemon zest
• 50 g plain flour
• 1 piece eggbeaten
• 100 g breadcrumbs
• 45 ml Vegetable Oilfor shallow frying

Method

1. Step 1

   Put the potatoes in cold salted water, bring to a gentle boil and cook for 15–18 minutes until a knife slides through cleanly. Drain, steam-dry for 3 minutes and mash without milk.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Place the haddock in a sauté pan, add the milk and bring just to 85–90°C. Poach for 6–8 minutes until opaque and flaking; lift out, cool and remove any bones.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Fold large flakes of haddock, parsley and lemon zest through the potato. Shape eight 2 cm-thick cakes and chill for 20 minutes.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Coat each cake in flour, beaten egg and breadcrumbs. Fry in 5 mm oil over medium heat for 3–4 minutes per side until deeply golden and hot through.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.