Glazed haddock with sweetcorn and coriander fritters

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


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


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.   


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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,093kJ
Fat 10.2g
Saturated Fat 1.4g
Carbohydrate 59.7g
Sugars 12.2g
Protein 41.2g
Salt 1.9g
Fibre 2.6g

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Wed Oct 01 17:26:00 BST 2014.