Smoked Haddock and Bacon Bites recipe
information
Preparation time: 30 min, Cooking time: 35 min, Cals per serving: 580
ingredients
350 g (12 oz), peeled potatoes
40 g (1 1/2 oz) butter
450 g (1 lb) smoked haddock
4 rashers smoked streaky bacon, about 125g (4 oz) total weight, rind removed
2 tbsp chopped fresh chives
1 large egg, beaten
75 g (3 oz) fresh white breadcrumbs
oil for deep frying
lemon slices and fresh flat-leaf parsley to garnish
diced tomato, seasoned with black peppercorns and Tabasco to accompany
40 g (1 1/2 oz) butter
450 g (1 lb) smoked haddock
4 rashers smoked streaky bacon, about 125g (4 oz) total weight, rind removed
2 tbsp chopped fresh chives
1 large egg, beaten
75 g (3 oz) fresh white breadcrumbs
oil for deep frying
lemon slices and fresh flat-leaf parsley to garnish
diced tomato, seasoned with black peppercorns and Tabasco to accompany
method
1. Cook the potatoes in boiling salted water for 20 minutes or until tender. Drain, return to the pan and dry over a low heat for a few minutes, then mash them with the butter.
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 10 minutes or until just cooked. Remove the fish from the pan and, when cool enough to handle, skin and flake the flesh. Grill the bacon for 5 minutes or until crisp. Cool and then crumble into small pieces.
3. In a bowl, mix the mashed potato, haddock, bacon and chives together until well combined. Season with pepper. Shape into 20 golf ball-sized pieces. Dip each in beaten egg, then roll in breadcrumbs to coat.
4. Heat the oil to 190°C (375°F) 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 with the tomato.
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 10 minutes or until just cooked. Remove the fish from the pan and, when cool enough to handle, skin and flake the flesh. Grill the bacon for 5 minutes or until crisp. Cool and then crumble into small pieces.
3. In a bowl, mix the mashed potato, haddock, bacon and chives together until well combined. Season with pepper. Shape into 20 golf ball-sized pieces. Dip each in beaten egg, then roll in breadcrumbs to coat.
4. Heat the oil to 190°C (375°F) 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 with the tomato.
serving amount
serves: 4
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