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Glazed haddock with sweetcorn and coriander fritters
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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.
Typical values per serving:
This recipe was first published in October 2014.