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Spicy Haddock Fishcakes

Image of fishcakes.jpg for Spicy Haddock Fishcakes

Why not switch it up for Good Friday and try this lighter alternative to your traditional fish and chips 😋 🐟


  • 2 potatoes, peeled and cubed
  • Alfred Enderby smoked haddock
  • 1 tbsp Co-op olive oil
  • 10g flat leaf parsley, chopped
  • 1/4 red chilli, finely chopped
  • 1/2 lemon, zested then cut into wedges
  • 2 tbsp Co-op plain flour
  • 100g Co-op frozen peas
  • 2 tbsp sweet chilli dipping sauce


    1. Put the potatoes into boiling water and simmer for 15 mins or until tender. Drain, then mash.
    2. Brush the fish with oil, then fry in a hot pan for about 5 mins.
    3. Turn over and cook for a few more mins.
    4. Put the mash, parsley, chilli and lemon zest in a bowl and blend with a fork.
    5. Flake in the fish, mix, then divide into 4 and shape into cakes.
    6. Put the flour in a shallow dish, season, then coat the fishcakes.
    7. Fry in the remaining oil for 3 mins on each side.
    8. Meanwhile, boil the peas for 3 mins then drain.
    9. Serve the fishcakes with the peas, lemon wedges and a drizzle of chilli sauce.

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