zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Glazed haddock with sweetcorn and coriander fritters

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Glazed haddock with sweetcorn and coriander fritters

    You can use any firm white fish in this easy-to-make recipe. 

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 25 minutes
    • Total time: 45 minutes, plus marinating

    Serves: 4

    Ingredients

    ½ tbsp dark brown soft sugar

    2 tbsp sherry vinegar (or white wine vinegar)

    2 tbsp dark soy sauce

    40g fresh root ginger, finely grated

    4 haddock fillets (about 200g each), pin-boned and skinned

    175g plain flour

    ½ tsp baking powder

    326g can essential Waitrose sweetcorn, drained and rinsed

    4 essential Waitrose salad onions, trimmed and finely sliced

    28g pack coriander, leaves roughly chopped and stalks finely chopped

    2 tbsp essential Waitrose vegetable oil

    Method

    1. Mix the brown sugar, vinegar, soy and ginger in a bowl.
    Add the fish, coating thoroughly; chill for at least 30 minutes.

    2. Preheat the oven to 180˚C, gas mark 4. To make the fritters, mix the flour, baking powder, sweetcorn and all but a small handful of both the salad onions and coriander. Stir in 150-200ml cold water until you have a spoonable batter; season.

    3. Put the fish on a foil-lined tray with the excess marinade
    and roast until cooked through, about 12-15 minutes.

    4. Meanwhile, heat the oil over a medium-high heat. Add heaped spoonfuls of the batter, flatten and fry for 3-4 minutes on each side until golden (you may need to cook in batches). Serve the fish and fritters, spooning over any sauce; garnish with salad onions and coriander.   

     

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    4 stars

    Glossary