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.
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- 300g smoked haddock fillets (skin removed)
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- 500g potatoes (peeled and diced)
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- 1 tablespoon butter
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- 1 egg yolk
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- 1 tablespoon fresh parsley (chopped)
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- 1 tablespoon fresh chives (chopped)
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- 1 teaspoon Dijon mustard
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- Zest of 1 lemon
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- Salt and black pepper (to taste)
For the Coating:
A crispy breadcrumb coating gives the fishcakes their signature crunch.
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- 1 egg (beaten)
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- 100g breadcrumbs (panko or regular)
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- 2 tablespoons plain flour
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- 2 tablespoons olive oil (for frying)
For Garnish and Serving:
These final touches complement the fishcakes, making them even more delicious.
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- Lemon wedges
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- Fresh parsley (for garnish)
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- Tartar sauce or garlic aioli
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- 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.
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- Place the haddock fillets in a pan with enough water to cover them.
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- Bring to a simmer and cook for 5-7 minutes until the fish is opaque and flakes easily.
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- 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.
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- Boil the diced potatoes in salted water until tender (10-12 minutes).
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- Drain well, then mash with butter until smooth.
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- 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.
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- In a bowl, mix the flaked haddock with mashed potatoes.
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- Stir in egg yolk, Dijon mustard, parsley, chives, lemon zest, salt, and black pepper.
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- Mix gently until well combined but avoid overmixing.
Step 4: Shape the Fishcakes
Evenly shaped fishcakes cook uniformly and hold together well.
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- Divide the mixture into 6-8 portions and shape into patties.
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- 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.
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- Lightly coat each fishcake in flour.
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- Dip into the beaten egg, ensuring even coverage.
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- 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.
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- Heat olive oil in a frying pan over medium heat.
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- Cook the fishcakes for 3-4 minutes per side until golden brown and crisp.
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- 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.
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- Serve hot with lemon wedges and fresh parsley.
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- Pair with a crisp salad, steamed greens, or a side of tartar sauce.