A Delectable Twist on a Classic Dish: Smoked Haddock Fishcakes
Smoked Haddock Fishcakes are a true delight for seafood lovers. This scrumptious recipe features the delicate, smoky flavor of haddock combined with creamy mashed potatoes and fresh herbs, all encased in a crispy golden coating. Whether you’re looking for a weekday dinner treat or a dish to impress guests, these fishcakes are sure to be a hit. Follow this simple recipe to create a batch of irresistibly delicious Smoked Haddock Fishcakes.
Ingredients:
– 400g smoked haddock
– 500g potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped chives
– Zest of 1 lemon
– 2 tablespoons plain flour
– 1 egg, beaten
– 100g breadcrumbs
– Salt and pepper to taste
– Vegetable oil for frying
Method:
1. Poach the Haddock: Place the smoked haddock in a pan of cold water. Bring to a simmer and cook for 8-10 minutes until the fish is cooked through. Remove the fish from the water and allow it to cool slightly. Once cooled, flake the fish, removing any skin and bones.
2. Cook the Potatoes: While the fish is poaching, boil the diced potatoes in a separate pan of salted water until they are soft. Drain the potatoes and mash them until smooth.
3. Prepare the Mixture: In a large bowl, combine the flaked haddock, mashed potatoes, chopped onion, parsley, chives, and lemon zest. Season with salt and pepper, and mix well to ensure all the ingredients are evenly distributed.
4. Shape the Fishcakes: Take a small amount of the mixture and shape it into a ball, then flatten slightly to form a fishcake. Repeat this process with the remaining mixture until you have formed all the fishcakes.
5. Coat the Fishcakes: Set up three shallow dishes – one with flour, one with beaten egg, and one with breadcrumbs. Dip each fishcake first in the flour, then the egg, and finally the breadcrumbs, ensuring they are coated evenly.
6. Fry the Fishcakes: Heat vegetable oil in a frying pan over medium heat. Fry the fishcakes in batches for 3-4 minutes on each side until they are golden brown and crispy. Drain the fishcakes on kitchen paper to remove excess oil.
7. Serve and Enjoy: Your Smoked Haddock Fishcakes are now ready to be served. They can be enjoyed hot with a side salad, vegetables, or tartar sauce for a delicious meal that is both comforting and flavorful.
These Smoked Haddock Fishcakes offer a delightful combination of textures and flavors that are sure to please anyone who tries them. Whether you cook them as a simple family meal or as an impressive dish for guests, these fishcakes are bound to become a favorite in your recipe repertoire. Give this recipe a try and indulge in the irresistible taste of these homemade Smoked Haddock Fishcakes.