Ingredients

500g floury potatoes, such as Maris Piper or King Edwards, cut into small chunks

1 bay leaf

300g smoked haddock or cod

140g salmon

Grating of nutmeg

Small bunch of parsley, chopped

1 lemon, zested, then cut into wedges to serve

3 tbsp flour

2 eggs, beaten

100g fresh breadcrumbs

Vegetable oil, for deep-frying, plus extra for the tin

Mixed green salad, to serve

1 tbsp plain flour

1 tbsp butter

300ml milk

50g mature cheddar, grated

1 tsp Dijon mustard

Instructions

Step 1: Make the mornay sauce at least a few hours ahead. Melt the butter with the flour in a small pan over low-medium heat to form a paste. Gradually whisk in the milk until smooth, then cook until thickened, about 5 minutes. Remove from heat and stir in the grated cheese and mustard. Season to taste. Oil small pieces of baking parchment and line four holes of a muffin tin or use silicone cupcake cases. Divide the sauce between these and freeze for at least 2 hours.

Step 2: Place the potatoes and bay leaf in a large pan, cover with salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes until tender. Remove potatoes with a slotted spoon and let steam-dry in a colander.

Step 3: Add all the fish to the water in the pan, reduce the heat to low, and poach for 5 minutes until the fish just flakes apart. Transfer the fish to a board with a slotted spoon and cool for 5 minutes.

Step 4: Flake the fish, removing any skin and bones. Mash the potatoes in a clean pan, season well, and grate in nutmeg. Fold in the fish, chopped parsley, and lemon zest. Allow the mixture to cool.

Step 5: Divide the fish mixture into four portions. Shape one portion into a ball, create a well in the center, and push a frozen mornay sauce disc inside. Encircle the sauce with the fish mixture to form a smooth, hockey-puck shape. Repeat for the remaining portions and freeze the shaped fishcakes for at least 15 minutes.

Step 6: Set up three shallow bowls: one with flour, one with beaten eggs (seasoned), and one with fresh breadcrumbs. Coat each fishcake first in flour, then egg, then breadcrumbs, ensuring even coverage. Continue dipping until all coating ingredients are used. Freeze fishcakes until firm, about 1 hour. They can be frozen for up to one month; defrost in the fridge for 2 hours before cooking.

Step 7: Heat vegetable oil in a large, deep pan to 180°C (or use a deep-fat fryer). Heat the oven to 190°C (170°C fan) or gas mark 5. Deep-fry the fishcakes for 7 minutes, turning halfway until golden and crisp. Drain on kitchen paper, then transfer to a baking sheet and bake for 5 minutes (or 15 minutes if cooking from frozen) until the centers are hot.

Step 8: Serve the fishcakes with mixed green salad and lemon wedges for a fresh finish.

Tips & Variations

Using a mix of smoked haddock and salmon adds a lovely balance of flavors, but you can substitute with other firm white fish if preferred.

For extra crispiness, double coat the fishcakes by repeating the egg and breadcrumb steps.

The mornay sauce discs must be fully frozen before shaping into the fishcakes to prevent leaking during cooking.

Serve with a simple tartar sauce or aioli for extra flavor.

FAQs

Can I make the fishcakes without freezing the mornay sauce?

Freezing the mornay sauce in discs helps keep the creamy center intact while cooking. Without freezing, the sauce may melt out, so it’s best to follow this step for perfect results.

What can I use instead of smoked haddock?

You can substitute smoked haddock with cod, pollock, or any firm white fish. Fresh or frozen fish both work well, but smoked haddock adds a distinctive flavor to the dish.