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


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.