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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
