Crispy Fish Dumplings

Crispy Fish Dumplings

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Servings: 4
Calories: 435


  • 1 lb fillet of haddock
  • 1 bay leaf
  • 1 pint milk
  • 1 oz butter or margarine
  • 8 oz plain flour
  • 3 oz gherkins finely chopped
  • 2 oz capers finely chopped
  • finely grated rind of 1 lemon
  • salt and freshly ground pepper
  • 1 egg
  • oil for deep frying


  • Put the fish into a pan with the bay leaf and 300 ml (1/2 pint) milk and poach for about 10 minutes. Strain, reserving the liquid.
  • Melt the butter in a saucepan, stir in 50 g (2 oz) flour and cook, stirring for 1 - 2 minutes. Remove from the heat and gradually add the reserved liquid and 150 ml (1/4 pint) milk. Return to the heat and simmer until thickened, then stir in the flaked fish, gherkins, capers, lemon rind and seasonings. Leave until cool.
  • Divide the mixture into twelve and shape into balls with well floured hands. Season 50 g (2 oz) flour and coat the fish in it.
  • Make the batter: sift the remaining flour with a pinch of salt. Make a well in the centre and beat in the egg and remaining milk.
  • Heat the oil to 180°C (350°F). Dip the fish in the batter and fry for about 3 minutes until puffed and golden in colour.
Calories: 435 kcal
Carbohydrates: 50 g
Protein: 30 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 129 mg
Sodium: 1009 mg
Potassium: 569 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 555 IU
Vitamin C: 1 mg
Calcium: 168 mg
Iron: 3 mg
Ingredients Fish & Seafood, Haddock
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