Jamie Oliver Haddock Fishcakes Recipe [GUIDE]

Jamie Oliver’s Haddock Fishcakes are a delicious and comforting dish. They’re a twist on the traditional fishcake, where the mild, flaky haddock is the star of the show. The fish is combined with mashed potatoes, herbs and a few seasonings, then shaped into cakes and lightly fried. The result is crispy on the outside, soft and flavorful on the inside. It’s a great recipe if you’re looking for something hearty but not too heavy and it’s perfect for both weeknight dinners or serving to guests.

What makes Jamie’s version special is the mix of flavors he brings to it. He keeps it simple yet vibrant-lemon, parsley and a bit of butter shine through while still letting the haddock remain the focus. It’s easy to prepare, so it’s not a complicated dish to pull off.

Jamie Oliver Haddock Fishcakes Recipe

Ingredients Needed

To make Jamie Oliver’s Haddock Fishcakes, here’s what you’ll need:

1. Haddock fillets (about 2 or 3): Haddock is a mild white fish that works well for fishcakes because it doesn’t overpower the other flavors. You can also use cod or pollock if haddock isn’t available.
2. Potatoes (around 4 medium ones): You’ll need these to make the mash. A waxy potato like Maris Piper or Yukon Gold works best because it gives you that nice fluffy texture.
3. Fresh parsley: Adds freshness and a pop of green flavor.
4. Lemon: Just a bit of zest and juice brings brightness to the dish.
5. Butter: This adds richness to the mashed potatoes and helps create a lovely texture in the fishcakes.
6. Egg: Used to bind everything together and give the cakes a bit of structure.
7. Breadcrumbs: You’ll need some for coating the cakes which gives them that crispy outer layer when fried.
8. Salt and pepper: For seasoning the fishcakes to perfection.
9. Olive oil: For frying the fishcakes to a crispy golden brown.

These ingredients come together in a pretty straightforward way but they create something so satisfying.

Equipment Needed

You won’t need much fancy gear for this dish which makes it great for anyone who might not have a fully stocked kitchen.

1. Large pot: To boil the potatoes for mashing.
2. Large frying pan or skillet: For cooking the fishcakes. Non-stick is ideal but any heavy-based frying pan will work fine.
3. Bowl: To mix the fish, mashed potatoes and seasonings together.
4. Fork: To mash the potatoes or a potato masher if you have one.
5. Shallow plate or dish: For coating the fishcakes with breadcrumbs before frying.
6. Spatula: For flipping the cakes without breaking them up.

That’s it! The ingredients and equipment list is short, meaning the focus is all on the flavors you’re bringing together.

How To Make Jamie Oliver’s Haddock Fishcakes

1. Cook the Haddock: Start by poaching the haddock. Place it in a pan with enough water to cover the fish and a pinch of salt. Let it simmer for 5-7 minutes, until the fish flakes easily. Once it’s cooked, take it out and set it aside to cool. Reserve a little of the cooking water to add to the mash if needed.
2. Make the Mash: Peel and chop the potatoes. Boil them in salted water until soft (around 12-15 minutes). Drain, then mash them up with a knob of butter, a bit of the reserved fish poaching water (or just plain water) and season with salt and pepper. Add some lemon zest and fresh parsley for extra flavor. Make sure the mash is nice and smooth.
3. Flake the Fish: Once the haddock is cool enough to handle, flake it with a fork, removing any bones. Gently mix the fish into the mashed potatoes along with more parsley, a squeeze of lemon juice and a beaten egg to bind it all together.
4. Shape the Cakes: Using your hands, shape the mixture into small cakes. Don’t worry about making them perfect-rough and rustic works just fine. Roll each fishcake in breadcrumbs to coat them.
5. Fry the Fishcakes: Heat a bit of olive oil in the frying pan over medium heat. Add the fishcakes and cook them for 3-4 minutes on each side, until they’re golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
6. Serve: Serve the fishcakes hot with a simple salad, a squeeze of lemon or some tartar sauce on the side. You could also pair them with a tangy dip or a fresh salsa.

What I Learnt

Making Jamie Oliver’s Haddock Fishcakes taught me that simplicity is key. At first, it seemed like a dish that might require a lot of effort but once you break it down, it’s really easy to make. The poaching of the haddock creates such a tender texture and combining it with buttery mashed potatoes feels so comforting.

I also learned how much flavor you can get from just a few ingredients. The lemon zest and parsley elevate the mash, making it fresh and vibrant. And the crispy breadcrumb coating adds a satisfying crunch.

Another key takeaway is the importance of texture. You want your fishcakes to be crispy on the outside but soft and moist inside which requires a gentle hand when shaping and frying. Don’t rush it-give each side time to brown properly.

Recipe Tweaks For Jamie Oliver’s Haddock Fishcakes

Jamie Oliver’s haddock fishcakes are already pretty darn good but sometimes you just want to add your own twist. If you’re feeling creative in the kitchen, here are a few tweaks to elevate the recipe.

1. Herb Blend: While Jamie sticks to a simple combo of parsley and dill, try experimenting with other fresh herbs like tarragon or chives. A pinch of fresh basil can also give them a unique twist, especially if you’re pairing them with a citrusy or tangy sauce.
2. Add Veggies: Make the fishcakes even more nutritious by sneaking in some finely chopped veggies. Sweetcorn, peas or spinach blend seamlessly into the mix. Not only do they add color but they also bring extra flavor and texture.
3. Use Different Fish: Although haddock is the star of the recipe, swapping it for other white fish, like cod or pollock, won’t hurt. For something a bit richer, smoked haddock can add depth. If you’re feeling a little adventurous, blend in some salmon for a different flavor profile.
4. Spice It Up: If you’re into heat, toss a finely chopped chili or a dash of cayenne pepper into the mixture. A squeeze of lime or lemon zest can also give the fishcakes a fresh, zesty kick. The citrus balances out the richness of the fish, adding brightness.
5. Breadcrumb Alternatives: Jamie goes for panko breadcrumbs for that crunch but you could experiment with crushed cornflakes, crushed crackers or even oats for a different texture. It’s all about getting that satisfying crispy exterior.
6. Cheese!: A little bit of cheese never hurt anyone. Some finely grated cheddar or parmesan stirred into the mix can give the fishcakes a creamier, slightly savory note. Melted cheese on top is always a winning move too.

Storage Tips For Leftovers

You’ve made a batch of haddock fishcakes and now you’ve got leftovers. Lucky you! Storing them properly will help keep their flavor and texture intact.

1. Cool Before Storing: Always let the fishcakes cool completely before you pop them in the fridge. Storing them while they’re still hot can create moisture which could make them soggy when reheated.
2. Use an Airtight Container: Store your leftovers in an airtight container to keep them fresh. This prevents moisture from getting in and makes sure the fishcakes retain their shape.
3. Fridge Storage: Fishcakes can be stored in the fridge for up to 2-3 days. Just make sure they’re properly sealed and not sitting exposed to air.
4. Freezing for Later: If you’ve made a big batch and want to save some for another time, freezing is a great option. Lay the fishcakes out on a baking tray to freeze individually before transferring them into a freezer-safe bag or container. This way, they won’t stick together and you can grab one or two whenever you need them.
5. Reheating: Reheat the fishcakes in a hot pan to maintain that crispy exterior. If you’re in a rush, you can microwave them but be prepared for a softer texture. It’s best to reheat them on medium heat, flipping halfway through to avoid overcooking the fish inside.

What To Eat With Jamie Oliver’s Haddock Fishcakes?

Pairing the right sides with your haddock fishcakes can make the meal come together perfectly. Here are some ideas to complement the flavors:

1. Fresh Salad: A light, refreshing salad with arugula, mixed greens and a citrusy vinaigrette works wonders. The zesty dressing helps balance the richness of the fishcakes.
2. Mashed Potatoes or Sweet Potatoes: Creamy mashed potatoes are a classic pairing. For something a bit different, try mashed sweet potatoes for a subtle sweetness that complements the fish.
3. Roasted Vegetables: Roasted carrots, parsnips or even Brussels sprouts will add earthiness to your plate. The slightly caramelized edges from roasting bring out natural sweetness that contrasts nicely with the fishcakes.
4. Tartar Sauce or Lemon Aioli: A classic tartar sauce, made with mayo, pickles and a bit of lemon, is perfect for dipping. For something extra, try a lemon aioli or even a spicy harissa mayo for a bold twist.
5. Peas or Corn: Lightly buttered peas or corn on the side add a pop of color and sweetness to your meal. These simple additions are easy but always satisfying.
6. Pickled Veggies: A side of tangy, pickled vegetables adds acidity and crunch that works wonderfully with the soft fishcakes.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Haddock Fishcakes?

You’ll need haddock, mashed potatoes, spring onions, parsley, egg, breadcrumbs, and a few spices like lemon zest and black pepper.

Can I Use A Different Type Of Fish For Jamie Oliver’s Fishcakes?

Yes! You can substitute haddock with cod, pollock, or any firm white fish. Just make sure it’s cooked and flaked properly.

How Do I Make The Fishcakes Crispy On The Outside?

To get them crispy, make sure to coat the fishcakes in breadcrumbs and fry them on a medium-high heat. You can also chill them for 30 minutes before frying for a firmer texture.