Smoked Haddock Fishcakes with Tartare Sauce
Why this recipe works
- Crisp breadcrumb coating: Panko breadcrumbs give the fishcakes a light, golden crust that contrasts well with the soft potato and flaky haddock.
- Sharp sauce balance: Lemon juice, capers, gherkins and mustard bring acidity and bite to the tartare sauce, cutting through the richness of the fried coating.
- Smoky depth: Poached smoked haddock adds savoury depth without needing a heavily seasoned filling.
Get the most out of this recipe
Texture tips
- Steam-dry the potatoes: Returning the drained potatoes to the hot pan briefly helps drive off excess moisture, giving the fishcakes a firmer, cleaner texture.
- Keep the coating light: Press the breadcrumbs on gently rather than compacting them; a looser crumb layer fries up lighter and crisper.
- Chill if the mixture feels soft: A short chill before breading helps the fishcakes hold their shape, especially in a warm kitchen.
Common mistakes
- Overworking the filling: Fold the haddock through the mash gently so the fish stays in visible flakes rather than breaking down into a paste.
- Frying over too high a heat: Medium heat gives the fishcakes time to heat through while the coating turns golden, rather than browning too quickly on the outside.
- Crowding the pan: Fry in batches if needed so the fishcakes can crisp properly and turn without breaking.
Make-ahead tips
- Shape ahead: The fishcakes can be shaped in advance and chilled before coating and frying, which also helps them firm up.
- Keep the sauce separate: Store tartare sauce separately from the cooked fishcakes so the breadcrumb coating stays crisp.
- Reheat in the oven: Reheat cooked fishcakes on a baking tray at 180°C (355°F) until piping hot; this helps restore the crust better than microwaving.
Ingredient notes
- Use smoked haddock for depth: Smoked haddock gives the filling its distinctive savoury flavour, so choose fillets with a clean, fresh aroma.
- Panko versus fine breadcrumbs: Panko creates a lighter, craggier crust, while standard breadcrumbs give a finer and more even coating.
- Adjust the tartare sauce: Taste the sauce before serving and add extra lemon if it needs more brightness against the rich fishcakes.
Equipment you'll need
Ingredients
Tartare sauce
Fishcakes
Instructions
- Make the tartare sauce: finely chop the capers, sweet gherkins and parsley. Mix with the mayonnaise, Dijon mustard and a squeeze of lemon juice, then taste and add a little more lemon if you like. Cover and chill while you make the fishcakes.
- Peel the potatoes, cut into even chunks, and boil in salted water for 12 to 15 minutes until very tender. Drain well, then return to the hot pan for 1 minute to steam-dry. Mash until smooth and let cool for 5 minutes so the mixture is not steaming.
- Meanwhile, poach the smoked haddock in a shallow pan with enough water to just cover it for 6 to 8 minutes, until it flakes easily. Lift out, let it cool briefly, then flake into large pieces, discarding any skin and bones. Stir the haddock through the mashed potato gently so you keep some flakes.
- Beat the egg in a bowl. Put the plain flour on a plate and the panko breadcrumbs on another plate. Shape the mixture into 8 fishcakes, then coat each one in flour, dip in egg, and finish in breadcrumbs, pressing lightly so they adhere.
- Heat the sunflower oil in a frying pan over a medium heat. Fry the fishcakes for 3 to 4 minutes per side until crisp and golden, turning carefully with a spatula. Serve hot with the tartare sauce and extra lemon wedges if you like.
Recipe notes
Tips
- For neat fishcakes, chill the shaped cakes for 10 minutes before breading if your kitchen is warm.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg for the coating.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser tartare sauce.
- Replace panko breadcrumbs with breadcrumbs for a finer, more even coating.
Storage
- Refrigerate up to 2 days
- Cool the cooked fishcakes quickly, then refrigerate in a sealed container. Reheat on a baking tray in a 180°C (355°F) oven for 12 to 15 minutes until piping hot; tartare sauce keeps separately in the fridge and is best used within 2 days. Freeze cooked fishcakes well wrapped for up to 2 months and reheat from frozen in a 180°C (355°F) oven for 20 to 25 minutes until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (40min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Fish Gluten Wheat
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