Luxury smoked haddock fishcakes with fluffy potato in crispy breadcrumbs are the ultimate comfort food. Serve with the best homemade tartar sauce and enjoy for breakfast, brunch, lunch or dinner. They're also handy to make in advance - either freeze or just reheat them baked in the oven.
Made these today. They were so tasty. I didn't have any parsley or chives but they still tasted awesome. Have some made ready for freezer, will definitely make again. - Maria
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.
How do you keep the fishcakes from falling apart? With this recipe, the wet ingredients make the fishcakes easy to shape and won't fall apart - yet they're dry enough to make them easy to handle and shape.
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.
Smoked Haddock Fishcakes
Ingredients
Smoked Haddock Fishcakes
- 500 g (18oz/ about 4 medium sized) floury potatoes (e.g. Maris Piper, Desiree, King Edward) roughly chopped
- 350 g (11oz/ 1 large fillet) smoked haddock or other smoked whole fish
- 1 bay leaf
- milk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley finely chopped (or chives)
- 30 g (2 tbsp) plain all-purpose flour (or oat flour) to shape
Extra Crispy Breadcrumbs
- 1 egg organic
- 100 g (3.5 oz/ 1 cup) breadcrumbs or Panko
- 3 tablespoon olive oil
Instructions
Smoked Haddock Fishcakes
- Cook the chopped potatoes in boiling salted water for about 10 minutes or until soft. Drain and set aside, still in the pan.
- Meanwhile, on a medium heat, poach the fish in milk/water* in a large pan with lid on for no more than 10 minutes (with just enough to cover up to ⅓ of the fish) with the bay leaf. 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.
- Mash the cooked potatoes in the pan, mixing in the mustard, 3 tablespoons of the poaching liquid and chopped parsley/chives. Season to your taste with salt and black pepper, then add the flaked fish.
- Divide the fish mixture with your hands and form into small patty cakes (about 2.5cm/1 inch thick depending if for a starter/appetizer or main). Lightly coat them in the flour, making 8 large or 12 small patties. Set aside in the fridge, spaced out on a tray, until ready for the next stage.
Extra crispy breadcrumbs/Panko
- Prepare 2 bowls: one with the beaten egg and the other with breadcrumbs/panko. First dip the patties into the egg, then immediately cover in the breadcrumbs.
- 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. Keep them warm until ready to serve. Alternatively, make earlier in the day, cool then re- heat in a warm oven for 10 minutes.
Notes
This recipe was first published on 1 February 2012 but is now completely updated as I previously talked about Captain Haddock and Tintin rather than the recipe! I have updated the recipe without the original capers and lemon, as it's already in the accompanying Tartar Sauce, now with its own recipe entry.
Aleks
Super
Maria
Made these today. They were so tasty. I didn't have any parsley or chives but they still tasted awesome. Have some made ready for freezer, will definitely make again.
Jill Colonna
So thrilled you liked them, Maria and thank you so much for popping in to review. Smoked fishcakes in the freezer is like money in the bank and so satisfying. Next time I hope you try with the herbs - and that tartar sauce!
Mario
Love this recipe. At first I thought it looked fussy but found it so easy to make. These are definitely the best fishcakes I’ve had!
Jill Colonna
So happy to hear you like them. Thanks so much for taking the time to give your feedback!
Christina @ Christina's Cucina
Oh my goodness! This made me laugh out loud, and I'm sorry to say it was when you said you fell right on "the hooter"! That just cracked me up! And you did NOT hand in that paper to your French teacher, right? Eeek!
Now about those fish cakes! I cannot come by smoked haddock anywhere in LA, but I just received two beauties last week from Stonington Seafood in Maine! I used one to make Cullen Skink and Smoked Haddock with Leek and Mustard Sauce, but I have one left in the freezer for when my parents arrive. Problem is I want to make about 10 things with one fish!! 🙁 Now, add your fishcakes to the list, as they look so delicious! Lucky you to be able to find finnan haddies in Paris!
Jill Colonna
And I guess it was a hoot, right? That sounds such a lovely dish with leek and mustard sauce. Guess that fish left in the freezer must be so special! I have the same prize of oak-smoked salmon which is like gold - a lovely prezzie from Mum and Dad when they were over from Scotland. You know, it's funny Christina - finnan haddies are called just "Haddock" in French. Everytime I tried to say fumé or smoked I got weird looks. Eglefin is normal haddock but smoked is just "haddock".
Liz Ellory
I can't wait to try these when I get back to England! I have missed variety in fish flavours and will perhap experiment with this recipe! Thanks for sharing!
ping
Archibald would kill for these fish cakes! I have some smoked salmon and happy to have read your answer to Claudia. Can't wait to make these!
Catherine
Dear Jill, this sounds and looks like a wonderful dish! I know this would be a hit with my family! Thank you for sharing! Blessings, Catherine xo
All That I'm Eating
Poor Captain Haddock, he is rather olfactorarily unfortunate. I love fishcakes and haven't made them in ages, addicted to tartare sauce but have never made it myself! I must!
Amrita
I haven't noticed the French but I was amused by Capt. Haddock's nose too! So huge!! And I love how your haddock recipe led you to talk about Capt. Haddock! LOL But, these haddock fish-cakes sound delightful, I'm intrigued by what you seasoned your haddock fish cakes with 🙂
Jill
Thanks, Armita. In step 2, I normally add sea salt from the Camargue (or Maldon's) and some good, ground pepper. C'est tout.
Pauline
Smoked haddock eh? Ok I can imagine a smoking haddock. My fav word for getting slighty wrong >< regularly is pastisserie, just one extra letter but lots of knowing glances. Anyway back to haddock fish pie or cakes, looks lovely, count me in!
FreeSpiritEater
These look absolutely delicious Jill! Haven't had fish cakes in a while, you've inspired me to attempt a version, since I'm not allowed to have some of these ingredients yet. Thanks for sharing, hope you're having a fabulous weekend =]