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.
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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
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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.
Nutrition
- 361kcals Calories
- 11.1g (3.1 saturated) Fat
- 28.2g Protein
- 35.4g (1.9g sugars) Carbs
- 3.4g Fibre
- 0.9g Salt
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
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