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
350 g potatoes, peeled
Salt and ground black pepper
40 g butter
450 g smoked haddock, preferably undyed
4 rashers smoked streaky bacon, about 125g (4 oz), de-rinded
30 ml chopped fresh chives
1 large egg, beaten
75 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
