Smoked haddock Scotch eggs Recipe

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45 min


4 min

Nutrition per portion

Calories 311 kCal 16%
Fat 18g 26%
  -  Saturates 5g 25%

A delicious alternative to the Scotch egg taken from the Woman’s Weekly archives. This fishy version was first featured in a issue in 1940


  • 250g (8oz) smoked haddock
  • 150ml (¼ pint) milk
  • 30g (1oz) butter
  • 45g (1½oz) flour
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 3 medium hard-boiled eggs
  • 1 medium egg, beaten
  • 125g (4oz) fresh white breadcrumbs
  • Oil, for deep-frying


  • Put the fish and milk in a shallow pan, bring just to the boil, then cover and simmer for 5 mins, until fish is just tender. Take fish out with a draining spoon and leave to cool for a few mins.

  • Make the hot milk up to 150ml (¼ pint) with more milk, if necessary. Pour into a small pan, adding the butter, bring to the boil, then whisk in the flour quickly to make a very thick, smooth paste. Cook for a min. Take it off the heat.

  • Skin and flake fish finely into the sauce, with seasoning and nutmeg. Spoon the mixture on to a plate and spread it out evenly. Chill until it’s firm.

  • Shell and halve the boiled eggs. Divide the fish mixture into 6 portions and place half an egg in the middle of each one. With floured hands, wrap fish mixture around egg to cover it completely, and then shape it into a round.

  • Brush fishcakes with beaten egg (half the egg should be plenty), then coat them in breadcrumbs. Deep-fry in hot oil until golden brown — about 4 mins. Drain on kitchen towel and serve warm (or leave to go cold) with salad.

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Top Tip

Very tasty served hot or cold