| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 15g | 3g | 28g |
| sugars | fibre | protein | salt |
| 6g | 2g | 25g | 1.42g |
Why I Love British Smoked Haddock and Sweetcorn Fritters
One of the things I adore most about cooking is the opportunity to fuse my love for my roots in Texas with international cuisines. And, one of my all-time favorites British recipes I’ve embraced in this culinary journey is the Smoked Haddock and Sweetcorn Fritters. This scrumptious delight captures the essence of traditional British cuisine in a manner that is equally exciting and comforting.
A Tex-Mex Take on British Classics
Straight out of the school of Jamie Oliver, a renowned British chef who has always inspired me for his people’s kitchen approach, the recipe for Smoked Haddock and Sweetcorn Fritters is a hidden gem. The smoked haddock gives the fritters a unique, tangy flavor while the sweetness from the corn complements it perfectly. As a teacher, I find this recipe to be the perfect activity for my students to unleash their culinary creativity and add their personal flair!
Why This Recipe Stands Out
What stands out to me most about this dish is the harmonious blend of the Smoked Haddock and Sweetcorn Fritters’ ingredients. With essentials like skinless smoked haddock fillets, milk, sweetcorn kernels, all-purpose flour, large eggs, spring onions, baking powder, salt, and ground black pepper, this recipe amalgamates the essence of British cuisine with the warmth and zest of a Texan household.
The freshness of the parsley leaves sprinkled on top adds a dash of color. The fritters, fried in vegetable oil, achieve the perfect golden brown that is so characteristic of fritters. The final touch, a side of remoulade or tartare sauce for serving, seals the deal by providing that tangy kick which elevates these fritters to a whole new level.
As much as I love the classic Tex-Mex flavors of chili, cumin, and coriander, it’s refreshing to experiment with flavors from across the pond. You’d be surprised how well these traditional British flavors can fit into your own kitchen reality!
Making it Your Own
Adapting this Smoked Haddock and Sweetcorn Fritters recipe to your preference is simple and exciting. Try swapping the haddock with another smoky fish or toss in a blend of corn varieties to alter the texture. No matter how you choose to modify it, the dish never fails to satisfy, bringing a unique taste of Britain to your very own home. Enjoy!
What You’ll Need
- 11 ounces Skinless Smoked Haddock Fillets
- 1 1/4 cup Milk
- 1 1/2 cup Sweetcorn Kernels
- 3/4 cup All-Purpose Flour
- 3 Large Eggs
- 4 Spring Onions, finely chopped
- 1 tablespoon Baking Powder
- 1/2 tablespoon Salt
- 1/2 tablespoon Ground Black Pepper
- Fresh Parsley Leaves, finely chopped (to taste)
- Vegetable Oil (as needed for deep frying)
- Remoulade or tartare sauce, for serving
Method
Step One
Start by placing your smoked haddock fillets in a saucepan and pour in enough milk to cover them. Bring the mixture to a slow simmer and let it continue for about five minutes, or until the fish is cooked through. Remove the fillets with a slotted spoon, set them aside to cool, and reserve the milk.
Step Two
While the haddock is cooling, take your sweetcorn kernels and pulse them in a food processor until they’re roughly chopped. Don’t go too long – you don’t want a puree.
Step Three
Once the haddock has cooled, flake it into a large mixing bowl. Add the pulsed sweetcorn, finely chopped spring onions, all-purpose flour, baking powder, salt, and ground black pepper to the bowl. Stir everything together to combine.
Step Four
Beat your eggs in a separate bowl, then add them to the haddock mixture along with three tablespoons of the reserved milk. Mix everything together to form a batter.
Step Five
Pour the vegetable oil in a large deep frying pan to a depth of about 2 inches. Heat the oil until it’s hot enough for deep frying – around 350 degrees Fahrenheit.
Step Six
Spoon generous portions of the batter into the hot oil, taking care not to overcrowd the pan. Do this in batches if you need to. Fry the fritters until they’re golden brown, about five to six minutes.
Step Seven
Once done, remove the fritters with a slotted spoon and drain them on kitchen paper. Sprinkle with finely chopped parsley if desired, and serve hot with remoulade or tartare sauce on the side for dipping.
