These Baked Haddock Fishcakes make a delicious lunch, dinner or even brunch. A great fishcake that everyone will like; even people that aren’t usually fish fans!
Baked Haddock Fishcakes are my first fish recipe!
These fishcakes are the first and currently only fish recipe on my blog. This is because I am not a fish person. At all. The fish I will eat is tinned tuna and battered haddock. I really want to like fish and keep trying small tastes every so often, but am still not getting any further towards my goal!
As a child my Mum used to make kedgeree using smoked haddock. I did like this, well when she made it without onions and peas for me! So when I saw some smoked haddock on special offer in the supermarket I decided it was time to try a new recipe!
Fishcake recipe experimenting
I decided to experiment making these Baked Haddock Fishcakes when I had some fish lovers over so I would get proper opinions on whether they were spot on. My sister and brother in law came over which was a great opportunity for me to test these out. When Squish (my nephew) was having his afternoon nap, my sister and I set about making these.
It was definitely a case of trial and error! We experimented with the quantities of ingredients, size of the fishcakes, cooking method and cooking time. All of this testing and tweaking meant we made the best Baked Haddock Fishcakes.
Baked instead of fried
We initially decided to fry the fishcakes. This was because we thought it was the best way to get the panko breadcrumbs nice and crispy. The fishcake we fried was lovely and crispy, but obviously wasn’t the healthiest method of cooking. It was also a bit fiddly! Plus who likes having a pan full of hot oil?! Instead we next tried baking the fishcakes which was a much more simple way of cooking them and still provided the crispy panko we were looking for.
Which haddock to use
I have used smoked haddock for these Baked Haddock Fishcakes. You can use smoked or unsmoked haddock’ whichever you prefer. After making these, my sister did say that in her opinion unsmoked fish has a less ‘fishy’ taste than smoked. So if like me, you aren’t a big fish fan, you may want to use unsmoked haddock.
What do I serve these Baked Haddock Fishcakes with?
One of the great things about these fishcakes is they can be a light lunch or a full dinner. They would be delicious with a simple salad served with some lemony mayonnaise. I cheated and mixed some fresh lemon juice into shop bought mayonnaise. This was a really simple but tasty sauce to serve with the fishcakes. You could obviously make your own mayonnaise if you would prefer.
Another tasty option would be to serve them in a nice soft bap with this lemony mayonnaise with some chips and salad (or peas if you’re like my sister). I think they would also be great for brunch with a poached egg on top.
Baked Haddock Fishcakes
- 500 g smoked haddock
- 400 g potatoes
- 1 tsp sea salt
- 600 ml semi-skimmed milk
- 1 egg
- 80 g panko breadcrumbs
- 30 g plain flour
Place the haddock fillets in one layer in a large pan and pour in enough milk so that the haddock is just covered. You may not need all of the milk.
Put a lid on the pan and bring to a simmer before turning the heat down so it is just bubbling. Remove the lid slightly and cook for 10 minutes or until your fish is opaque in the middle. The time for this will vary depending on the thickness of your fillets.
As your fish is cooking, peel the potatoes and cut into roughly 2cm chunks. Boil them for 10-15 minutes in salted water until they are cooked through
Drain the potatoes and mash them until smooth
Once the haddock is cooked, remove from the pan with a slotted spoon and put on a plate to cool
Add 50ml of the milk the haddock was cooked in to the mashed potatoes and mash again
When the haddock is cool enough, remove the skin
Using two forks or your fingers, flake the haddock into large chunks
Add the mashed potatoes and flaked haddock to a large bowl along with the salt. Mix gently until the haddock is mixed through the potato
Split the mix into 6 and shape into patties. At this point you can put the fishcakes in the fridge for 30 minutes to firm up if you want
Preheat the oven to 200°C (fan assisted, 220°C non fan)
Crack the egg into a shallow bowl and add the panko breadcrumbs and flour to two separate plates
Coat the fishcake in the flour before dipping it in the egg and finally in the panko breadcrumbs. Repeat for all fishcakes
Place the fishcakes on a baking tray lined with a silicone liner or sprayed with oil
Bake the fishcakes for 15 minutes before turning and cooking for a further 15 minutes until golden brown
Nutritional information is given as a guide only.
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