Recipe: Smoked Haddock Scotch Eggs

Sustainable fish scotch egg seafood recipe from Gills Gills Gills

Smoked haddock scotch eggs have to be one of our most popular recipes with our trusted group of Gills testers so far. Fresh and full of flavour these seafood picnic alternative, will convince you to never go back to a sad supermarket meat version again.

Still thinking of scotch eggs as a a cylindrical pocket of gas in a steam supermarket package? Think again. Fortnum & Mason claims to be the creator of this British staple. An assertion we can believe having sampled the offering in this royal deli. If you’re in London a jalapeño or black pudding scotch egg is well worth the somewhat lofty (£5) price tag.

These hand-sized treats are perfect for a picnic in the sunshine or, if you want to bring a touch of your local home, served warm with a cold pint.

Timings: 4 hours, including all chilling time

Ingredients: (makes 8)

  • 250g cod
  • 400g smoked haddock
  • 8 eggs
  • 100g panko breadcrumbs
  • Handful of parsley
  • 1 lemon
  • Enough oil to fry off the eggs

Method:

  1. Start off by boiling six eggs for 7 minutes
  2. Immediately plunge into cold water and once cold place in the fridge
  3. Ideally the eggs need to be cooled for a couple hours, or overnight would be perfect. This hardens the egg white and makes the process a lot easier later on.
  4. Poach a smoked haddock fillet in milk for around 5 minutes to just cooked through. Remove, cool and flake.
  5. In a food processor place the cod fillet, smoked haddock fillet, zest and juice of one lemon and handful of parsley. Add an egg and blitz.
  6. Fold through the flakes of smoked haddock.
  7. Peel the eggs and roll in flour.
  8. Grab a handful of the mixture and press into your hand to make it flat. Add the egg into the centre of the mixture and roll the mixture around to cover it. Once all of the egg is covered roll around as  a ball. Wrap in clingfilm and place in the fridge.
  9. Repeat with all six eggs.
  10. Leave the eggs to chill for at least an hour to firm up.
  11. Heat a saucepan with vegetable oil on the hob (you can test if it’s ready by dropping some of the panko breadcrumbs into the oil. If it sizzles and they rise to the top it’s ready to go.
  12. Remove the scotch eggs from the fridge and roll in beaten egg before placing into panko breadcrumbs and then carefully placing in the oil
  13. Move around so that all of the scotch egg is golden brown (will take around 5 minutes)
  14. Leave to cool for a few minutes and then cut in and hope the egg has stayed runny!

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