Smoked haddock and watercress fishcakes with gribiche mayonnaise
- July 2018
- Makes 8 fishcakes
- Hands-on time 1 hour 15 min, plus chilling
Debbie Major has taken classic fishcakes and given them a twist. These are made using smoked haddock, watercress and are served with gribiche mayonnaise, made with gherkins, capers and parsley. Dreamy.
Find Debbie’s classic recipe for cod and parsley fishcakes here, too.
- 11.1g (3.1 saturated)
- 35.4g (1.9g sugars)
Additional nutritional information for the gribiche mayo (For 8) 151kcals, 15.9g fat (2.3 saturated), 1.5g protein, 0.3g carbs (0.2g sugars), 0.1g salt, 0.3g fibre
- 800g floury main crop potatoes, such as maris piper
- 400g undyed smoked haddock fillet
- 400g haddock fillet (skin-on)
- 3 x 150g bunches fresh watercress
- 25g butter
- 50g plain flour, seasoned, plus extra for dusting your hands
- Sunflower oil for deep-frying
- 2 medium free-range eggs, beaten
- 150g breadcrumbs, made from day-old white bread
For the gribiche mayonnaise
- 150g good quality mayonnaise
- 1½ tsp dijon mustard
- 1 medium free-range egg, hardboiled, peeled and finely chopped
- 1 tbsp each drained, finely chopped gherkins and capers
- 2 tbsp finely chopped parsley
- Combine the ingredients for the gribiche mayonnaise in a small bowl, cover and chill until needed.
- Peel the potatoes and cut them into large chunks. Put in a pan of well salted cold water (1 tsp salt per 600ml water). Bring to the boil, then cook for 20 minutes until tender.
- Meanwhile, bring another wide, shallow pan of water to the boil, add both types of haddock fillet and simmer for 8 minutes. Lift the fish onto a plate and, when cool enough to handle, drain away any excess water from the plate, then break fish into flakes, discarding the skin and any bones.
- Break off the larger stalks from the watercress (use for soup) and roughly chop the leaves. Melt the butter in a large pan over a medium-high heat. Add the watercress and stir for about 1 minute until wilted. Lightly stir into the potatoes with the flaked fish and plenty of seasoning to taste. Leave the mixture to cool.
- Divide the mixture and, with lightly floured hands, shape into 8 even-size fishcakes. Put on a tray lined with cling film, cover and chill for at least 1 hour to firm up.
- Heat the oil for deep-frying as in the master recipe (see tip). Put the 50g flour, beaten egg and breadcrumbs in 3 separate shallow bowls. Coat the fishcakes one at a time in flour, beaten egg, then breadcrumbs. Deep-fry, 2 at a time, for about 7 minutes, turning halfway through, until crisp and golden. Serve with the gribiche mayonnaise.
If you prefer, you can omit the crunchy breadcrumb coating and shallow-fry the fishcakes. Make to the end of step 4. Dust in flour and fry 4 in a large nonstick frying pan in a little oil for 3-4 minutes on each side until golden brown and heated through. Keep warm while you fry the rest.
Once shaped, the fishcakes will keep, covered in the fridge, for up to 3 days. Fry just before serving, or cool the cooked fishcakes, chill in the fridge, then reheat in a hot oven until piping hot.
Try a lightly oaked wine, such as barrel-aged white bordeaux or rioja blanco.
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