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Jamie Oliver Haddock Fishcakes

Jamie Oliver Haddock Fishcakes
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The Jamie Oliver Haddock Fishcakes are pan-fried patties made by combining cooked haddock with mashed potatoes, herbs, and seasoning, then coating them lightly before frying until golden.

They are typically served with salad, vegetables, or a simple sauce like tartar or lemon mayo.

Ingredients

Scale

Serves 4

    • 400 g haddock fillets (skin removed)

    • 500 g potatoes (peeled and chopped)

    • 1 tbsp butter

    • 1 tbsp olive oil

    • 1 small onion (finely chopped)

    • 2 tbsp fresh parsley (chopped)

    • Zest of ½ lemon

    • Salt and black pepper

    • 1 egg (beaten, for coating)

    • 60 g breadcrumbs

    • Extra oil for frying

Optional:

    • 1 tsp Dijon mustard

    • Pinch paprika

Instructions

Step 1: Cook the Potatoes Properly

Boil potatoes in salted water for 15 minutes until fork-tender. Drain thoroughly and allow steam to escape for a few minutes before mashing.

Dry mash prevents the fishcakes from becoming soft or watery.

Mash with butter until smooth but not overly creamy. Set aside to cool slightly.

Step 2: Cook the Haddock Gently

Place haddock in a shallow pan with a splash of water. Cover and cook gently for 4–5 minutes until just cooked through and flaky.

Avoid overcooking — haddock should flake easily but remain moist. Let it cool slightly, then flake into large pieces.

Step 3: Build the Fishcake Mixture

In a pan, heat olive oil and soften chopped onion for 4–5 minutes until translucent. Do not brown.

Combine mashed potato, flaked haddock, softened onion, parsley, lemon zest, salt, and pepper.

Mix gently. Overmixing breaks down the fish and creates dense texture. The mixture should hold together but still show flakes of fish.

Step 4: Shape the Fishcakes

Divide mixture into 6–8 equal portions and shape into patties about 2 cm thick.

Chill for 20 minutes if time allows. Chilling firms them up and reduces breakage during frying.

Step 5: Coat and Fry

Dip each fishcake into beaten egg, then coat in breadcrumbs.

Heat oil in a frying pan over medium heat. Fry fishcakes 3–4 minutes per side until golden brown.

Do not move them too early — allow a crust to form before flipping.

Step 6: Rest Before Serving

Place on paper towel briefly to remove excess oil. Let rest 2–3 minutes before serving to allow structure to settle.

Find it online: https://jamieolivereats.uk/haddock-fishcakes/