📝 About This Recipe
A quintessential British comfort classic, these fishcakes marry the deep, autumnal smokiness of traditionally cured haddock with the bright, oniony snap of fresh chives. Held together by buttery Maris Piper mash and coated in a crisp, golden panko crust, they offer a sophisticated balance of textures and coastal flavors. Whether served as a hearty lunch or an elegant starter, these cakes celebrate the very best of the British seaside pantry.
🥗 Ingredients
The Fish & Poaching Liquid
- 450 grams Smoked Haddock Fillet (undyed is preferred for natural flavor)
- 300 ml Whole Milk (for poaching)
- 1 piece Bay Leaf (fresh or dried)
- 4-5 pieces Black Peppercorns (whole)
The Potato Base
- 500 grams Maris Piper or King Edward Potatoes (peeled and chopped into even chunks)
- 25 grams Unsalted Butter (at room temperature)
- 1 bunch Fresh Chives (finely snipped)
- 1/2 piece Lemon (zested)
- 1 teaspoon English Mustard (for a subtle heat)
- 1 pinch Salt and White Pepper (to taste)
The Coating & Frying
- 50 grams Plain Flour (seasoned with a little salt)
- 2 large Eggs (beaten)
- 100 grams Panko Breadcrumbs (for extra crunch)
- 3-4 tablespoons Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
Place the peeled and chopped potatoes in a large pot of salted cold water. Bring to a boil, then simmer for 12-15 minutes until tender. Drain thoroughly and leave them in the colander for 5 minutes to steam-dry; moisture is the enemy of a firm fishcake.
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2
While the potatoes cook, place the smoked haddock in a wide frying pan. Pour over the milk and add the bay leaf and peppercorns. Bring to a very gentle simmer.
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3
Poach the fish for 5-6 minutes until the flesh is opaque and just beginning to flake. Remove the fish with a slotted spoon to a plate, discard the skin and any stray bones, and flake into large chunks.
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4
Mash the steam-dried potatoes until smooth using a ricer or masher. Stir in the butter, English mustard, lemon zest, and a pinch of white pepper. Avoid overworking the mash or it will become gluey.
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5
Gently fold the flaked haddock and the snipped chives into the mashed potato. You want to keep some visible chunks of fish rather than turning it into a paste.
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6
Taste the mixture. Smoked haddock is naturally salty, so you may not need much extra salt. Once seasoned, let the mixture cool completely, then chill in the fridge for 30 minutes to firm up.
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7
Divide the chilled mixture into 8 equal portions. Roll each into a ball and then gently flatten into a puck shape about 2.5cm thick.
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8
Set up a breading station with three shallow bowls: one with seasoned flour, one with the beaten eggs, and one with panko breadcrumbs.
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9
Dredge each fishcake in the flour (shaking off excess), dip into the egg wash, and finally coat thoroughly in the panko crumbs, pressing gently so they adhere.
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10
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once the oil is shimmering, add the fishcakes (work in batches if necessary to avoid crowding).
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11
Fry for 3-4 minutes on each side until the crust is deeply golden brown and the centers are piping hot. Transfer to a plate lined with paper towels to drain briefly.
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12
Serve immediately while the exterior is crisp and the interior is soft and smoky.
💡 Chef's Tips
Always use floury potatoes like Maris Piper; waxy potatoes won't absorb the flavors or bind as well. Ensure the fish and potato mixture is cold before shaping; this prevents the cakes from falling apart in the pan. For an even crispier finish, you can double-dredge the fishcakes in egg and crumbs. If you prefer a milder smoke flavor, use a 50/50 mix of smoked haddock and fresh white fish like cod or hake. Don't skip the steam-drying step for the potatoes; any excess water will make the fishcakes soggy.
🍽️ Serving Suggestions
Serve with a generous dollop of tartare sauce and a wedge of fresh lemon. A side of crushed minted peas or 'mushy peas' provides a classic British pairing. A crisp, green watercress salad with a sharp vinaigrette cuts through the richness beautifully. Pair with a chilled glass of Sauvignon Blanc or a light British Ale. For a decadent breakfast, top a fishcake with a soft-poached egg and a drizzle of hollandaise.