Jamie Oliver’s Haddock Fishcakes Recipe

Jamie Oliver’s Haddock Fishcakes are a delightful, flavorful dish that combines the freshness of haddock with the creamy texture of mashed potatoes. With simple ingredients and a healthy twist, they are an ideal meal for those looking for a nutritious yet comforting dinner, easy to prepare, and perfect for all skill levels in the kitchen.

What Is Jamie Oliver’s Haddock Fishcakes

Jamie Oliver’s Haddock Fishcakes are a classic British dish made from fresh haddock fillets mixed with mashed potatoes, seasoned with herbs, and then breaded and fried until golden brown. The fishcakes are a great way to enjoy seafood in a simple yet satisfying manner.

This recipe uses sustainable fish and is designed to be full of flavor while remaining wholesome. The haddock fishcakes are crispy on the outside and soft on the inside, making them an irresistible treat for the whole family.

Jamie Oliver’s Haddock Fishcakes Recipe

Ingredients Needed

To make Jamie Oliver’s Haddock Fishcakes, you’ll need the following ingredients:

• Haddock fillets: 450g of fresh, skinless, and boneless haddock. You can substitute haddock with other firm white fish like cod.
• Potatoes: 500g of floury potatoes (such as Maris Piper) for a smooth mash.
• Parsley: A handful of fresh parsley, chopped finely.
• Lemon: Zest of 1 lemon for a fresh citrus kick.
• Egg: 1 egg to help bind the mixture.
• Breadcrumbs: 100g of breadcrumbs for coating the fishcakes (you can use fresh or panko for extra crunch).
• Butter: 30g of butter for mashing the potatoes.
• Milk: 100ml of milk to create a creamy mashed potato texture.
• Salt and Pepper: To taste, for seasoning.

Equipment Needed

To prepare Jamie Oliver’s Haddock Fishcakes, you will require the following kitchen tools:

• Large saucepan: To cook the potatoes and haddock.
• Frying pan or skillet: For frying the fishcakes to golden perfection.
• Bowl: To mix the fishcake ingredients.
• Potato masher: For mashing the potatoes.
• Fork or spoon: For flaking the haddock once cooked.
• Plates or shallow bowls: To coat the fishcakes in breadcrumbs before frying.

How To Make Jamie Oliver’s Haddock Fishcakes?

Step-by-Step Instructions

1. Prepare the potatoes: Begin by peeling and chopping the potatoes into even-sized chunks. Place them into a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are tender.
2. Cook the haddock: While the potatoes are cooking, place the haddock fillets in another saucepan. Add enough water to cover the fish and bring to a gentle simmer. Let the fish cook for around 5-7 minutes, or until it flakes easily with a fork. Once done, drain the haddock and flake it into large pieces.
3. Mash the potatoes: Once the potatoes are cooked, drain and return them to the saucepan. Add the butter and milk, and mash them until smooth and creamy. Season with salt and pepper to taste.
4. Combine the fish and mash: In a large mixing bowl, add the flaked haddock, mashed potatoes, lemon zest, and chopped parsley. Mix everything together gently but thoroughly. Taste and adjust seasoning as needed.
5. Shape the fishcakes: Divide the mixture into small portions and shape each portion into a patty. Aim for about 8 to 10 cakes depending on your preferred size.
6. Coat the fishcakes: Lightly beat the egg in a small bowl. Dip each fishcake into the egg, allowing any excess to drip off, then coat it in breadcrumbs, pressing lightly to ensure they stick.
7. Fry the fishcakes: Heat a little oil in a large frying pan over medium heat. Fry the fishcakes for about 3-4 minutes on each side until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
8. Serve and enjoy: Once fried, remove the fishcakes from the pan and drain them on kitchen paper. Serve hot with a side of salad, peas, or a drizzle of tartar sauce.

Expert Tips

• For a healthier twist: You can bake the fishcakes instead of frying them. Simply place them on a baking tray lined with parchment paper, brush lightly with oil, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, turning halfway through.
• Flaky fishcakes: When cooking the haddock, make sure to gently poach the fish. This method ensures the fish stays tender and flakes easily, making the fishcakes more delicate and moist.
• Breadcrumps variation: For extra crunch, use panko breadcrumbs instead of regular breadcrumbs. You can even add some grated Parmesan cheese to the breadcrumbs for added flavor.
• Flavor variation: Add finely chopped spring onions, chives, or a little bit of mustard to the fishcake mixture for an extra layer of flavor.
• Make ahead: These fishcakes can be made in advance and stored in the refrigerator for up to 2 days before frying. You can also freeze them (uncooked) for up to 3 months.

Jamie Oliver’s Haddock Fishcakes are a versatile and delicious meal that’s perfect for both weeknight dinners and weekend gatherings. With their crispy exterior and tender fish interior, these fishcakes bring the best of seafood to your plate.

They’re easy to make, full of flavor, and can be adjusted to suit your taste with simple variations in seasoning and preparation methods. Whether you’re serving them to kids or adults, they’re sure to be a hit!.

Easy Recipe Variations For Jamie Oliver’s Haddock Fishcakes

Jamie Oliver’s haddock fishcakes are a delicious, comforting dish with a delightful mix of creamy fish, mashed potatoes, and aromatic herbs. However, there are several ways to customize and put your personal twist on this dish. Here are a few creative variations:

1. Add Vegetables for Extra Nutrition:
   You can sneak in some extra vegetables for added flavor and nutrition. Try adding finely chopped spinach, kale, or peas into the mix. If you want something more colorful, finely diced bell peppers or carrots can also make the fishcakes more vibrant and healthy.

2. Spicy Fishcakes:
   For a spicy kick, incorporate ingredients like chopped green chilies, a pinch of cayenne pepper, or even some curry powder into the potato and haddock mixture. This will infuse the fishcakes with a subtle heat, making them perfect for those who love spicy food.

3. Cheese Lovers’ Fishcakes:
   Try incorporating a bit of your favorite cheese into the fishcake mix for added richness and flavor. Cheddar, mozzarella, or even a tangy blue cheese can bring a new dimension to the flavor profile. Just be sure to fold it in gently to avoid making the texture too heavy.

4. Herb Infused Fishcakes:
   Fresh herbs are a great way to elevate the dish. You can add dill, parsley, or tarragon to the mix, which will complement the delicate flavor of the haddock beautifully. Experiment with other herbs such as chives, thyme, or basil for a fragrant twist.

5. Zesty Lemon Fishcakes:
   Adding lemon zest or a squeeze of fresh lemon juice into the potato and haddock mix will bring brightness and enhance the freshness of the dish. For an extra zing, serve the fishcakes with a tangy lemon aioli or a citrusy dipping sauce on the side.

6. Gluten-Free Version:
   For those on a gluten-free diet, substitute the breadcrumbs with gluten-free options like crushed rice cakes or gluten-free panko. This will help keep the fishcakes crisp on the outside while maintaining that soft, delicate interior.

7. Vegan or Vegetarian Fishcakes:
   If you want a vegan or vegetarian alternative, you can replace the haddock with plant-based "fish" options or simply use mashed chickpeas or lentils to create a hearty, protein-packed filling. Replace the egg and breadcrumbs with vegan alternatives to maintain the right texture and hold.

Best Practices To Store Leftovers

Haddock fishcakes are a delicious meal that can be enjoyed more than once, but knowing how to store them properly is key to ensuring they remain fresh. Here are some best practices for storing leftovers:

1. Refrigeration:
   If you have leftover fishcakes, they should be stored in an airtight container in the refrigerator. Make sure to let them cool to room temperature before storing them to prevent moisture build-up inside the container. They can last up to 2-3 days in the fridge.

2. Freezing:
   For longer storage, you can freeze the fishcakes. Arrange the cooked fishcakes on a baking tray in a single layer and place them in the freezer for about an hour until they are firm. Once frozen, transfer them into a freezer-safe bag or container. Frozen fishcakes can last for up to 3 months. When you’re ready to enjoy them, simply reheat them from frozen in the oven or on a skillet.

3. Reheating:
   To reheat leftover fishcakes, it’s best to use the oven or a frying pan. In the oven, bake them at 180°C (350°F) for about 10-15 minutes, or until heated through. If you’re using a frying pan, cook on medium heat for 4-5 minutes per side, ensuring they are crispy on the outside and warm in the center.

4. Avoid Microwaving:
   While convenient, microwaving fishcakes is not ideal because it can make them soggy and affect the texture. If you must microwave, do so on a low heat for short bursts of time, and consider placing a paper towel over the fishcakes to absorb excess moisture.

What Goes Well With Haddock Fishcakes?

Pairing the right sides with haddock fishcakes can turn a simple meal into a delightful dining experience. Here are some fantastic accompaniments that complement the delicate flavors of the fishcakes:

1. Salads:
   A fresh, crisp salad can provide the perfect contrast to the richness of the fishcakes. A simple green salad with a tangy lemon vinaigrette works wonderfully, or try a beetroot and fennel salad for something a little different. You can also add a handful of mixed herbs or watercress for an added burst of freshness.

2. Vegetable Sides:
   Lightly sautéed vegetables such as green beans, asparagus, or peas make a great side dish. Their slight crunch and natural sweetness pair wonderfully with the soft, flaky fishcakes. Roasted root vegetables, such as carrots or parsnips, are another hearty option that can complement the dish well.

3. Tartar Sauce:
   Tartar sauce is a classic pairing with fishcakes. Its creamy texture and tangy flavor enhance the delicate fish taste and provide a lovely contrast to the crispy outside of the fishcakes. You can also make a quick homemade tartar sauce by combining mayonnaise, pickles, lemon juice, and fresh herbs.

4. Crispy Potatoes:
   Crispy roasted potatoes or even simple potato wedges are a fantastic side dish to serve with haddock fishcakes. The earthy flavors and crisp texture will complement the soft and savory fishcakes, making it a satisfying meal.

5. Mushy Peas:
   Mushy peas, a British classic, are another great side that goes hand in hand with fishcakes. The sweetness of the peas and their smooth texture balance out the richness of the fish and potatoes in the fishcakes, making for a comforting and filling meal.

6. Light Sauces:
   If you want a lighter alternative to tartar sauce, try a simple garlic and lemon aioli, or even a yogurt-based dipping sauce with dill. These add a fresh, herby note that pairs nicely with the flavor of the haddock without overwhelming it.

Conclusion

Jamie Oliver’s haddock fishcakes are an excellent base for experimentation. Whether you’re looking to add vegetables, try a new flavor combination, or make a gluten-free version, there are endless ways to customize this dish to your personal tastes.

Plus, with proper storage, leftovers can last for several days or even be frozen for future meals. By pairing your fishcakes with fresh salads, crispy potatoes, or classic sides like mushy peas, you can create a satisfying, well-rounded meal. The versatility of haddock fishcakes allows them to be enjoyed by everyone, from those looking for a healthy bite to those craving something comforting and indulgent.

FAQs

What Are The Key Ingredients In Jamie Oliver’s Haddock Fishcakes Recipe?

The key ingredients in Jamie Oliver’s haddock fishcakes recipe include fresh haddock fillets, mashed potatoes, eggs, parsley, lemon zest, breadcrumbs, and seasoning such as salt and pepper. The dish is typically served with a side of tartar sauce or a salad.

Can I Substitute Haddock With Other Types Of Fish In This Recipe?

Yes, you can substitute haddock with other types of white fish such as cod, pollock, or whiting. Each of these fish will provide a similar texture and flavor, though the taste may vary slightly depending on the type of fish used.

How Do I Ensure The Fishcakes Hold Together During Cooking?

To ensure the fishcakes hold together, make sure to properly mash the potatoes until smooth and allow the mixture to cool before shaping the cakes. Additionally, using enough breadcrumbs to bind the mixture together and gently frying the cakes will help them maintain their shape.

Can I Make Jamie Oliver’s Haddock Fishcakes Ahead Of Time?

Yes, you can prepare the fishcakes ahead of time. Once shaped, refrigerate them for up to a day before frying. You can also freeze them for longer storage-just make sure to freeze them on a tray before transferring them to a bag or container for future use.

What Can I Serve With Jamie Oliver’s Haddock Fishcakes?

Jamie Oliver’s haddock fishcakes can be served with a variety of sides, such as a simple green salad, sautéed vegetables, or a side of tartar sauce. You can also serve them with mashed peas or roasted potatoes for a more hearty meal.

How Do I Make The Fishcakes Crispy?

To make the fishcakes crispy, you should coat them in breadcrumbs before frying. You can also double-coat them by dipping the cakes in beaten egg and then breadcrumbs for an extra-crunchy exterior. Fry them in hot oil to achieve a golden, crispy texture.

Is It Necessary To Use Fresh Fish For This Recipe?

While fresh haddock is preferred for the best flavor, you can use frozen haddock if fresh is unavailable. Just make sure to thoroughly defrost the fish and remove any excess moisture before using it in the recipe.

How Long Should I Cook The Haddock Fishcakes For?

Cook the haddock fishcakes for about 4-5 minutes on each side over medium heat until golden and crispy. The internal temperature should reach at least 165°F (74°C) to ensure that the fish is cooked through.

Can I Make Jamie Oliver’s Haddock Fishcakes Gluten-free?

Yes, to make the fishcakes gluten-free, you can substitute regular breadcrumbs with gluten-free breadcrumbs. You can also use a gluten-free flour or cornflour for the binding mixture if necessary.

What Is The Best Way To Store Leftover Haddock Fishcakes?

Leftover haddock fishcakes should be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze the fishcakes and reheat them in the oven or pan-fry them again for a crispy finish.