• Brogan White

homemade haddock fishcake recipe.

This haddock fishcakes recipe is a family friendly meal that goes with just about anything! I personally love serving these with homemade potato wedges or Chinese-style noodles.

Fish, potatoes and lemon on a chopping board | fully grown

Serves: 4

Prep: 25 mins

Cook: 30 mins


450g haddock or smoked haddock

A knob of butter

1 teaspoon lemon juice

1 bay leaf

150ml milk (can be altered to dietary needs)

350g potatoes (can use variation of potatoes, including sweet potatoes)

1 tablespoon parsley, chopped

½ teaspoon lemon zest

1 egg

100g breadcrumbs


Step 1

Pre-heat oven to 180°c. Wrap fish in tinfoil with butter, lemon juice and bay leaf. Oven cook for 10 minutes until the fish is flaky.

Step 2

Peel and dice the potatoes and simmer on hob until soft through. Drain potatoes and add fish, potato, milk, parsley, and lemon zest. Using a potato masher, mash until mixed but still lumpy.

Step 3

Lay out a layer of flour on a work top. Mould mixture into fishcake shapes and place on flour. Coat fishcakes with a layer of flour to hold its shape.

Step 4

Dip fishcakes in a bowl of whisked egg. Cover in breadcrumbs using same method. Shallow fry both sides until breadcrumbs are crispy. Cook in the oven for 25-30 mins.

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