← Back to Search Results
baking English
Double Haddock Fishcakes Recipe-30

Photo by: Joseph DeLeo
Comments: 0


Even people who don’t like fish much love fishcakes, which may be a negative way in to this, but I thought it needed pointing out up front. It always sounds hideously immodest to present a recipe I’ve done and then expound on its brilliance, but I am pleased with this, not least because I’ve only ever come across fishcakes that you need to fry, which I find too hellish with a load of people floating about the kitchen. These ones here I make up and form ahead, dip into crumbs – Ritz cracker crumbs at that – then bake in the oven at dinner time. So easy; so good.

Yield: Serves 8-10


  • 3lb 4oz all-purpose potatoes
  • 2lb 4oz skinless haddock fillet
  • 1lb 10oz smoked haddock fillet, skinned if possible
  • 2 cups milk
  • Parsley stalks
  • 5 tablespoons very finely chopped parsley
  • 2 hard-boiled eggs
  • 4 teaspoons prepared English mustard
  • Zest of 2 lemons
  • 1 tablespoon lemon juice
  • 7oz (1 package) Ritz crackers, about 2¼ cups crumbs


Peel and roughly chop the potatoes, put them into a pan of salted water and bring to the boil. Cook until tender and then mash into a bowl.

Put the fish, with the smoked fish underneath, into a large skillet with the milk, parsley stalks and a good grinding of pepper. Bring the pan to a simmer and cook for about 5–8 minutes, turning if necessary.

Take the cooked fish out of the pan, flake it into a bowl and add the chopped parsley. Finely chop the hard-boiled eggs and add them with the mustard, lemon zest and juice.

Turn the flaked fish mixture into the mashed potato and mix very thoroughly. If you’re making these ahead, wait till contents of both bowls are cold before combining. Check the seasoning, adding salt and pepper as needed.

Crush the Ritz crackers which is very satisfying: put them in a freezer bag, bashing and rolling them with a rolling pin until they are crumbs. Line the bottom of a tray or shallow roasting pan with these crumbs.

Shape the fish and potato mixture into 10 fishcakes, each weighing approximately 10oz (4 inches across by an inch thick). As you make each fat patty, press them into the Ritz cracker crumbs on both sides to get a good coating and leave them in the tray or pan. I think they’re better not refrigerated but if you are making them a lot in advance, it would, of course, be better to sit them in the fridge.

When you are ready to cook them, preheat the oven to 400°F. Put the fishcakes on to a baking sheet, shaking off the excess Ritz crumbs but leaving a visible coating around each fishcake. Cook them for about 20 minutes or until they are heated through. If they are in the oven for too much longer they will crack a little, but no other harm comes to them, so don’t worry too much if people take a long time to make it to the table to eat.

Makes 10 fishcakes: these are so large no one is likely to need seconds, but it’s good to know you can provide more if required.


You could easily substitute equal quantities of other white fish, but these are best as a mixture of plain and smoked.

You do need big fat gherkins to eat with these, and I heat some jars of French peas to go with, as well as the salad on page 239. But you could forgo the salad, buy some watercress and sit a tangled pile under each fishcake as you serve. Also very good with those ready sliced green beans in bags, tossed in melted butter and toasted slivered almonds.

© 2004 Nigella Lawson

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10.

429kcal (21%)
872mg (36%)
9g (14%)
3g (13%)
162mg (54%)
80mcg RAE (3%)
32mg (53%)
182mg (18%)
4mg (25%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-for-friends Cooking for Friends
by Gordon Ramsay
living-raw-food Living Raw Food
by Sarma Melngailis
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?