Smoked haddock fritters


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Horseradish mayonnaise

Place the potatoes in a large pan and cover with water, seasoning generously with salt. Place the pan over a medium heat, bring to a simmer and cook the potatoes for 10–15 minutes until just tender, then drain well through a colander and transfer to a large bowl
Mash the potatoes until smooth and set to one side. In a separate pan, sauté the shallot in rapeseed oil over a gentle heat for 5–10 minutes until translucent and mix through the mashed potato
  • 1 tsp rapeseed oil
  • 1 shallot, minced
Shred the haddock into the bowl with your fingers, removing any bones, and fold in the lemon zest and juice, the chopped chives and a little seasoning. Divide the mixture into even pieces and gently roll into cylinders with your hands. Arrange across a lined tray and place in the fridge for 15 minutes to firm up
Meanwhile, add the chopped horseradish to a juicer and extract the juice. Place the mayonnaise in a bowl and gradually mix in the juice a little at a time, adding just enough to give the mayonnaise a kick but without leaving the consistency too loose. Add lemon juice and seasoning to taste, then mix through the chopped parsley and set aside until required
To coat the fritters place the flour in one bowl, beaten eggs in another and breadcrumbs in a third, seasoning the flour and breadcrumbs with salt and pepper. Dip the chilled fritters first in the flour, then the eggs, then the breadcrumbs, rolling to coat fully in each. Return to the fridge to chill for a few minutes
Preheat a deep-fryer to 180°C
  • oil, for frying
Fry the coated fritters in batches for 5 minutes, or until crisp and golden. Drain any excess oil on kitchen paper then serve while hot with the horseradish mayonnaise on the side for dipping
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