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Serves 4

700 – 900gm haddock, cod or pollack

900gm potatoes

50gm seasoned flour

25gm butter, melted

15gm chopped parsley

2 eggs, beaten

150gm fresh breadcrumbs

sunflower oil for deep frying

salt & ground black pepper

200ml creme fraiche

1 tablespoon milk

2 tablespoon fish stock,ware or white wine


  • Cook the potatoes in boiling salted water for 20 minutes until tender, drain well, tip back into the pan and mash until smooth
  • Bring some water to the boil in a large frying pan, add the fish, bring back to the boil and simmer for 8 minutes
  • Lift the fish out and when it is cool enough to handle, break into large flakes, discarding the skin and any bones
  • Put the fish into a bowl with the mashed potatoes, melted butter, parsley and some salt & pepper and mix together
  • Shape the mixture into 8 rounds approximately 2.5cm (1″) thick, cover with cling film and chill for 20minutes
  • Heat the oil to 180c/350f or until a cube of bread turns golden in 30 seconds
  • Put the seasoned flour, beaten egg and breadcrumbs int 3 seperate bowls
  • Dip the fishcakes into the flour, then the egg, and finally the breadcrumbs and deep fry in batches  for about 4 minutes until crisp & golden
  • Lift out , drain on kitchen paper and keep warm
  • Make the sauce. Place the creme fraiche, preferred liquid and milk in a pan and heat to just below boiling
  • Serve the fishcakes with the hot sauce, steamed baby spinach and lemon wedges
  • Tartare sauce also makes an excellent accompaniment
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