The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Haddock and Prawn Fishcakes
August 2022
Reading time 1 Minute
These fishcakes are perfect for midweek meals, weekend light-bites and adding some flavour to summer salads.
Preparation time
30 minutes
  • 400g haddock, skinned and pin boned
  • 200ml milk
  • 2 bay leaves
  • 150g baby prawns, squeezed of any excess water
  • 6 Opies Lemon Slices, skin removed and the flesh finely chopped
  • 250g potato, peeled and diced
  • 1tbsp chopped fresh parsley
  • 1 tsp chopped dill
  • 100g breadcrumbs, stale bread works better
  • 1 egg mixed with 3tbsp water
  • 50g plain flour
  • 100ml sunflower oil for frying
  • For the pickle salsa
  • 20 Opies Capers
  • 4 slices of Opies Lemon finely chopped
  • 4 Opies Cocktail Gherkins finely chopped
  • Small handful of Parsley finely chopped
  • 2tbsp Olive oil
  • 3 tomatoes diced
  • ¼ cucumber, peeled and finely chopped

  1. Cook the potatoes until tender, drain and mash. 

  1. Cook the haddock in the milk, add the bay leaves for about 5 minutes, then drain. 

  1. In a large mixing bowl add the mashed potato, haddock, baby prawns, finely chopped lemon, parsley and dill. Season with salt and milled pepper and using a fork give the whole thing a good old mix. 

  1. Now divide the mixture into 4 and shape into a fishcake. Put into the fridge to set for 20 minutes. 

  1. Take 3 bowls, add the flour to one, beaten egg to one and the breadcrumbs to another. 

  1. Dip the fishcake in the flour, shaking off any excess, then into the egg, again shaking off any excess and lastly into the breadcrumbs. 

  1. In a large frying pan over a low-medium heat add the sunflower oil and cook the fishcakes until they are golden and crisp on both sides. 

  1. Whilst the fishcakes are cooking make the pickle salsa by mixing all the chopped ingredients together, season with a little salt and milled pepper. Serve the fishcakes with the salsa and some crisp salad. 

Hints and Tips: These fishcakes can be made ahead and frozen. Simply thaw them overnight in the fridge.

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.