Spanish Haddock Fritters

Charmaine Lu -

  • 1 grated onion
  • 300ml milk
  • 500g smoked haddock fillet
  • 2 peeled and diced potatoes
  • 1 lemon, zest only
  • ½ bunch of dill, chopped
  • 3 tbsp seasoned flour
  • 1 egg
  • Mix the onion with just enough milk to cover in a pan and simmer for 5 mins. Add the haddock and poach for 5 mins more, then remove from the heat and leave to cool. Strain the milk into another pan and cook the potato until tender. Drain thoroughly.
  • Flake the fish into a bowl and mix with the onion. Discard any skin and bones, then mash the fish and onion with the potatoes, lemon zest, flour, egg, dill and seasoning. Scoop the mixture into tbsp-sized balls and leave to chill in the fridge for 30 mins.
  • Heat 1cm of oil in a pan. Slightly flatten the cod and potato balls, then cook for a few mins on each side or until golden brown, crisp and cooked through. Serve as part of a tapas selection or with salad.
20 mins
Makes 18 Fritters