Smoked Haddock Fishcakes Recipe

Smoked Haddock Fishcakes - Great for Breakfast to Dinner!

These Scottish smoked haddock fishcakes might be a simple weekday supper, but they're great for breakfast or brunch and they dazzle as a recipe starter/appetizer among friends. When I've served minis of this in France at dinner parties, it has been a hit! They bring out a taste of Scotland, just like our famous Cullen Skink, the traditional soup also made with smoked haddock (or finnan haddie - see more on haddock).

What's more, it's great for cooking on a budget. Smoked haddock can be expensive but a little goes a long way mixed with the mashed potato. Either use less fish and up the quantity of potato if you prefer.

What is Haddock Called in France?

In case any of you here are living or staying in France on vacation and love cooking fish, haddock often gets lost in translation. For a start, the French call unsmoked haddock Eglefin.

However, smoked haddock is completely different. Eglefin fumé, perhaps? Nope. It's quite simply called Haddock! As the French never pronounce the "H", just say it with a French accent as 'addock. Et voilà. So there you 'ave it like Captain 'addock in Tintin.

Alas, to get a Finnan Haddie, the undyed smoked haddock, it's not that easy to find in France. It's more usual to find the dyed kind which is still really good. If possible, buy from a reputable fishmonger who sources sustainably.

How to Make Smoked Haddock Fishcakes

This recipe couldn't be easier. It's based on my Granny's recipe. As my grandpa was a fishmonger in East Lothian in Scotland, Granny would use the fish trimmings to make fishcakes, rather than this bigger fish. While it's a classic recipe, the addition of Panko breadcrumbs just modernises it slightly.

First gather all your ingredients, including floury potatoes. In France we use Bintje but elsewhere it's Maris Piper, King Edward, Desiree - for many more varieties, see the guide to Potatoes.

Cook the chopped potatoes in boiling salted water for about 10 minutes or until soft. Meanwhile cook the fish.

What is the Best Way to Cook Smoked Haddock?

The best way to cook smoked haddock is to poach it in milk/water. This should take no more than 10 minutes with just enough liquid to cover up to ⅓ of the fish. Cook in a large pan with the lid on and add a bay leaf for extra flavour. Ensure you don't cook it for longer than 10 minutes - overcooking results in a rubbery fish!

Why do we poach it in milk? It brings out the fish's sweet fragrance and stops it from retracting while cooking. Here I used mainly milk mixed with a little water.

Remove from the liquid and set aside on a plate to cool. Remove the skin and flake the fish to ensure there are no bones. Drain the potatoes and set aside, still in the pan.

Mash the drained cooked potatoes in the pan, mixing in the mustard, 3 tablespoons of the poaching liquid (to add extra flavour) and finely chopped chives or parsley.

Season well with sea salt and black pepper then add the flaked fish.

Divide the fish mixture into small patty cakes (about 2.5cm/1 inch thick for starter/ appetizer size). This makes 8 large patties or 12 small.
Form into a shape then roll into the flour.

What Breadcrumbs are Best for Making Fishcakes? My Tips!

Day old bread is ideal for making your own breadcrumbs to coat them. We either throw half a baguette into a blender - and often, if we have leftover bread, I'll blend it and place in the freezer until needed. This is ideal to avoid wastage.

Otherwise, our all-time favourite to make them extra crispy? Panko breadcrumbs. You'll find them in any good Japanese or Asian supermarket - in Paris they're all around the Opéra area.

Prepare 2 bowls: one with the beaten egg and the other with breadcrumbs.
First dip the patties into the egg, then immediately cover in the breadcrumbs or panko.

In a non-stick frying pan over medium-high heat, fry in batches in olive oil for 5-6 minutes on each side until golden. Press down slightly using a spatula just to ensure they're crispy all over.

Easy Recipe to Make in Advance

This is a handy recipe as these can be made in advance. Make your fishcakes earlier in the day, cool then re-heat in a warm oven for 10 minutes.

Can I Freeze Fishcakes?

These smoked haddock fishcakes freeze well for up to 3 months. Either freeze when coated in flour or fried in breadcrumbs and cooled. Place them openly on a baking sheet, freeze then transfer to well sealed containers.
N.B. Never freeze fish that has been pre-frozen.

What Is Best Served with Fishcakes?

The smokiness of the haddock fishcakes is delicious served with a wedge of lemon, a little side salad or with a few chives but what really makes it? Being served with the best homemade Tartar sauce made from scratch. It takes them to another level. Frankly, it's nothing like the ready-made tartare sauce bought in jars. Of course, there's always ketchup!

Alternatively, serve with cooked green vegetables such as oven-roasted asparagus or sautéed green beans.