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Method       

A perfect starter or snack with a fluffy centre and crisp golden outer



Smoked Haddock Fritters

SERVES 4

TIME 45 MINUTES

DIFFICULTY = EASY

2 x 200g smoked haddock fillets, skinned   BUY ONLINE  

200g of Maris Piper potatoes, quartered

1 shallot, minced

1/2 lemon, zested and juiced

15g of chives, finely chopped

1 tsp rapeseed oil

200g of plain flour

3 large eggs, beaten

200g of Panko breadcrumbs

Oil, for frying

Salt

Freshly ground black pepper


Horseradish Mayonnaise

1 fresh horseradish, peeled and roughly chopped

200ml of mayonnaise

1/2 lemon, juiced

1 bunch of flat-leaf parsley, finely chopped

Salt

White Pepper








 




























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


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


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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