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Smoked haddock and watercress fishcakes with gribiche mayonnaise
- Published: 14 Sep 18
- Updated: 18 Jun 24
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.
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Find Debbie’s classic recipe for cod and parsley fishcakes here, too.
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Makes 8 fishcakes
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Hands-on time 1 hour 15 min, plus chilling
Ingredients
- 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
Method
- 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.
- Recipe from July 2018 Issue
Nutrition
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
- Calories
- 361kcals
- Fat
- 11.1g (3.1 saturated)
- Protein
- 28.2g
- Carbohydrates
- 35.4g (1.9g sugars)
- Fibre
- 3.4g
- Salt
- 0.9g
delicious. tips
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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