Delicate flakes of haddock are combined with creamy mashed potato, crispy bacon bits, and chives, before being rolled in breadcrumbs and fried. The result? The ultimate crowd-pleasing party canapé. Garnish with fresh parsley, lemon juice, and serve alongside a zingy lemon aioli. We guarantee your guests will be coming back for seconds!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
580
Ingredients
350g
potatoes, peeled
Salt and ground black pepper
40g
butter
450g
smoked haddock, preferably undyed
4
rashers smoked streaky bacon, about 125g (4 oz), de-rinded
30ml
chopped fresh chives
1
large egg, beaten
75g
fresh white breadcrumbs
Oil for deep frying
Lemon slices and flat-leafed parsley to garnish
Directions
Step 1
Cook the potatoes in boiling salted water for 20min or until tender. Drain, return to pan, dry over a low heat and mash them with the butter.
Step 2
Meanwhile, put the haddock, skin-side up, in a pan with just enough water to cover. Bring to the boil and simmer gently for 10min or until just cooked. Remove fish from pan; skin and flake the flesh. Grill the bacon for 5min or until crisp. Cool; crumble into small pieces.
Step 3
In a bowl, mix the mashed potato, haddock, bacon and chives together until thoroughly combined. Season with black pepper. Shape into 20 golf ball-sized balls. Dip each ball in beaten egg, then roll in fresh breadcrumbs to coat.
Step 4
Heat the oil to 190ºC (375ºF) or until a cube of bread sizzles. Deep fry the haddock bites until golden and crisp, then drain on kitchen paper. Garnish with lemon and parsley and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
