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    Glazed haddock with sweetcorn and coriander fritters

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    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.   


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


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