Adan Kendric Jamie Oliver’s Haddock Fishcakes are a simple yet delicious way to enjoy flaky white fish with a crispy golden crust. These fishcakes combine smoked haddock, mashed potatoes, fresh herbs, and a hint of lemon, creating a perfect balance of texture and flavor. Whether served with a fresh salad, tartar sauce, or a side of fries, these fishcakes make an excellent meal for any occasion.
Why This Recipe Is a Must-Try
- Light and Flaky Texture: The combination of haddock and mashed potatoes creates a soft yet firm texture.
- Crispy Golden Coating: A light breadcrumb crust adds the perfect crunch.
- Quick and Easy: Simple steps make this dish ideal for a midweek meal.
- Perfect for Meal Prep: Fishcakes can be made in advance and stored for later.
- Customizable Flavors: Works well with different herbs, spices, and dipping sauces.
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What is Jamie Oliver Haddock Fishcakes?
Jamie Oliver’s Haddock Fishcakes are crispy, golden fish patties made with flaky smoked haddock, mashed potatoes, fresh herbs, and a zesty hint of lemon. They are lightly coated in breadcrumbs and pan-fried to perfection.
Jamie Oliver Haddock Fishcakes Recipe Ingredients
For the Fishcakes:
Each ingredient adds to the perfect texture and taste, making the fishcakes flavorful and well-balanced.
- 300g smoked haddock fillets (skin removed)
- 500g potatoes (peeled and diced)
- 1 tablespoon butter
- 1 egg yolk
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh chives (chopped)
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Salt and black pepper (to taste)
For the Coating:
A crispy breadcrumb coating gives the fishcakes their signature crunch.
- 1 egg (beaten)
- 100g breadcrumbs (panko or regular)
- 2 tablespoons plain flour
- 2 tablespoons olive oil (for frying)
For Garnish and Serving:
These final touches complement the fishcakes, making them even more delicious.
- Lemon wedges
- Fresh parsley (for garnish)
- Tartar sauce or garlic aioli
- Mixed salad or steamed greens
Step-by-Step Instructions to Prepare Jamie Oliver Haddock Fishcakes Recipe
Step 1: Cook the Haddock
Poaching the haddock ensures it stays moist and flaky, adding great texture to the fishcakes.
- Place the haddock fillets in a pan with enough water to cover them.
- Bring to a simmer and cook for 5-7 minutes until the fish is opaque and flakes easily.
- Drain and let it cool slightly, then break into small chunks, discarding any bones.
Step 2: Boil and Mash the Potatoes
Soft, creamy mashed potatoes help bind the fishcakes together while keeping them light.
- Boil the diced potatoes in salted water until tender (10-12 minutes).
- Drain well, then mash with butter until smooth.
- Allow the mashed potatoes to cool slightly before combining with other ingredients.
Step 3: Mix the Fishcake Ingredients
Combining the ingredients evenly ensures flavorful and well-textured fishcakes.
- In a bowl, mix the flaked haddock with mashed potatoes.
- Stir in egg yolk, Dijon mustard, parsley, chives, lemon zest, salt, and black pepper.
- Mix gently until well combined but avoid overmixing.
Step 4: Shape the Fishcakes
Evenly shaped fishcakes cook uniformly and hold together well.
- Divide the mixture into 6-8 portions and shape into patties.
- Place the fishcakes on a tray and refrigerate for 20-30 minutes to firm up.
Step 5: Coat the Fishcakes
A light coating of breadcrumbs creates a crispy, golden crust.
- Lightly coat each fishcake in flour.
- Dip into the beaten egg, ensuring even coverage.
- Roll in breadcrumbs, pressing gently to help them stick.
Step 6: Fry the Fishcakes
Pan-frying gives the fishcakes a crispy, golden crust while keeping the inside moist.
- Heat olive oil in a frying pan over medium heat.
- Cook the fishcakes for 3-4 minutes per side until golden brown and crisp.
- Remove from the pan and place on paper towels to drain excess oil.
Step 7: Serve and Garnish
The right garnishes enhance the flavors and presentation of the dish.
- Serve hot with lemon wedges and fresh parsley.
- Pair with a crisp salad, steamed greens, or a side of tartar sauce.
What to Serve with Jamie Oliver Haddock Fishcakes
The right sides and sauces elevate the dish and make it more satisfying.
- Tartar Sauce: A classic, tangy dip that complements the fishcakes perfectly.
- Garlic Aioli: A creamy, flavorful alternative to tartar sauce.
- Fresh Green Salad: Adds a refreshing contrast to the crispy fishcakes.
- Steamed Vegetables: Light and healthy sides like asparagus or green beans work well.
- Homemade Chips or Sweet Potato Fries: A hearty, crispy side option.
Expert Tips for Mastering Jamie Oliver Haddock Fishcakes
Following these tips ensures crispy, flavorful, and well-balanced fishcakes every time.
- Chill the Fishcakes Before Cooking: Helps them hold their shape while frying.
- Use Panko Breadcrumbs for Extra Crispiness: They create a lighter, crunchier texture.
- Poach the Haddock Gently: Overcooking can make the fish dry.
- Adjust the Seasoning: Taste the mixture before forming fishcakes and add more lemon or herbs if needed.
- Fry in Batches: Avoid overcrowding the pan to ensure an even golden crust.
Variations of Jamie Oliver Haddock Fishcakes
This recipe is highly versatile, allowing for different flavors and ingredients.
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the mixture.
- Cheesy Twist: Mix in grated cheddar or Parmesan for extra flavor.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour.
- Asian-Inspired Version: Add a splash of soy sauce and ginger for an umami boost.
- Low-Carb Alternative: Replace potatoes with mashed cauliflower.
How to Store Leftovers Jamie Oliver Haddock Fishcakes?
Proper storage keeps the fishcakes fresh and crispy for later meals.
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing Option: Freeze uncooked fishcakes in a single layer for up to 1 month.
- Best Storage Tip: Place parchment paper between stacked fishcakes to prevent sticking.
How to Reheat Jamie Oliver Haddock Fishcakes Leftovers?
Reheating properly ensures the fishcakes remain crispy and flavorful.
- Oven Method: Bake at 180°C (350°F) for 10 minutes until heated through.
- Stovetop Approach: Reheat in a pan over medium heat for 2-3 minutes per side.
- Avoid Microwaving: It can make the fishcakes soggy instead of crispy.
Nutrition Value (per serving)
This dish is a balanced meal with protein, healthy fats, and carbohydrates.
- Calories: 280 kcal
- Protein: 22g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 3g
- Sugar: 2g
- Sodium: 400mg
FAQs
Can I make haddock fishcakes without potatoes?
Yes, you can use mashed cauliflower or cooked quinoa as a low-carb alternative.
What’s the best way to prevent fishcakes from falling apart?
Chilling the fishcakes before frying and handling them gently when flipping helps them hold their shape.
Can I bake fishcakes instead of frying them?
Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway for even browning.
What type of fish can I use instead of haddock?
Cod, pollock, or salmon are great alternatives that provide a similar flaky texture.
Final Words
Jamie Oliver’s Haddock Fishcakes are crispy, flavorful, and easy to prepare. Whether served as a main dish or light snack, these fishcakes are a great way to enjoy a classic seafood favorite. Try them today and enjoy a homemade meal full of flavor and crunch!
More Jamie Oliver Recipes
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Jamie Oliver Haddock Fishcakes Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Poaching and pan-frying
- Cuisine: British
Description
Jamie Oliver’s Haddock Fishcakes are crispy, golden fish patties made with flaky smoked haddock, mashed potatoes, fresh herbs, and a zesty hint of lemon. They are lightly coated in breadcrumbs and pan-fried to perfection.
Ingredients
For the Fishcakes:
Each ingredient adds to the perfect texture and taste, making the fishcakes flavorful and well-balanced.
-
- 300g smoked haddock fillets (skin removed)
-
- 500g potatoes (peeled and diced)
-
- 1 tablespoon butter
-
- 1 egg yolk
-
- 1 tablespoon fresh parsley (chopped)
-
- 1 tablespoon fresh chives (chopped)
-
- 1 teaspoon Dijon mustard
-
- Zest of 1 lemon
-
- Salt and black pepper (to taste)
For the Coating:
A crispy breadcrumb coating gives the fishcakes their signature crunch.
-
- 1 egg (beaten)
-
- 100g breadcrumbs (panko or regular)
-
- 2 tablespoons plain flour
-
- 2 tablespoons olive oil (for frying)
For Garnish and Serving:
These final touches complement the fishcakes, making them even more delicious.
-
- Lemon wedges
-
- Fresh parsley (for garnish)
-
- Tartar sauce or garlic aioli
-
- Mixed salad or steamed greens
Instructions
Step 1: Cook the Haddock
Poaching the haddock ensures it stays moist and flaky, adding great texture to the fishcakes.
-
- Place the haddock fillets in a pan with enough water to cover them.
-
- Bring to a simmer and cook for 5-7 minutes until the fish is opaque and flakes easily.
-
- Drain and let it cool slightly, then break into small chunks, discarding any bones.
Step 2: Boil and Mash the Potatoes
Soft, creamy mashed potatoes help bind the fishcakes together while keeping them light.
-
- Boil the diced potatoes in salted water until tender (10-12 minutes).
-
- Drain well, then mash with butter until smooth.
-
- Allow the mashed potatoes to cool slightly before combining with other ingredients.
Step 3: Mix the Fishcake Ingredients
Combining the ingredients evenly ensures flavorful and well-textured fishcakes.
-
- In a bowl, mix the flaked haddock with mashed potatoes.
-
- Stir in egg yolk, Dijon mustard, parsley, chives, lemon zest, salt, and black pepper.
-
- Mix gently until well combined but avoid overmixing.
Step 4: Shape the Fishcakes
Evenly shaped fishcakes cook uniformly and hold together well.
-
- Divide the mixture into 6-8 portions and shape into patties.
-
- Place the fishcakes on a tray and refrigerate for 20-30 minutes to firm up.
Step 5: Coat the Fishcakes
A light coating of breadcrumbs creates a crispy, golden crust.
-
- Lightly coat each fishcake in flour.
-
- Dip into the beaten egg, ensuring even coverage.
-
- Roll in breadcrumbs, pressing gently to help them stick.
Step 6: Fry the Fishcakes
Pan-frying gives the fishcakes a crispy, golden crust while keeping the inside moist.
-
- Heat olive oil in a frying pan over medium heat.
-
- Cook the fishcakes for 3-4 minutes per side until golden brown and crisp.
-
- Remove from the pan and place on paper towels to drain excess oil.
Step 7: Serve and Garnish
The right garnishes enhance the flavors and presentation of the dish.
-
- Serve hot with lemon wedges and fresh parsley.
-
- Pair with a crisp salad, steamed greens, or a side of tartar sauce.
