Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 30 mins
Cook: 20 to 25 mins
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES When I think of quintessential British comfort food, Smoked Haddock Fishcakes invariably spring to mind. Their history stretches back centuries, rooted in the clever practice of making the most of leftover ingredients. Before the advent of modern refrigeration, preserving food was paramount, and transforming yesterday’s fish and potatoes into a new, delicious meal was not just economical but also a culinary art form. Early fishcakes were humble affairs, often a simple combination of flaked fish (whatever was available from the local catch), mashed potatoes, and perhaps some herbs or a little fat to bind them. They were a staple in working-class households, providing a nutritious and filling meal that stretched valuable ingredients.
Over time, this thrifty innovation evolved into a beloved classic. The British Isles, being surrounded by rich fishing waters, naturally developed a strong affinity for seafood. Fish and chips might be the national dish, but fishcakes hold a unique, equally cherished place in our culinary heritage. They represent a comforting familiarity, often found on pub menus, in traditional family kitchens, and even in more upscale restaurants where they are given a gourmet twist. What I particularly love about them is their incredible versatility; they can be as simple or as sophisticated as you desire, adapting beautifully to different types of fish and flavour profiles.
The Enduring Appeal of Smoked Haddock Fishcakes
Among the myriad variations, Smoked Haddock Fishcakes hold a special place in my heart. Smoked haddock, with its distinctive pale-yellow hue and wonderfully smoky, subtly sweet flavour, elevates the humble fishcake into something truly special. The smoking process, traditionally done over wood fires, imbues the fish with a depth that perfectly complements the creamy potato and crisp exterior of the fishcake. Haddock has a long history in British cuisine, featuring prominently in dishes like Kedgeree and Cullen Skink. Its delicate texture, once flaked, integrates beautifully with mashed potato, creating a moist interior that contrasts delightfully with a crunchy breadcrumb coating.
My recipe for Smoked Haddock Fishcakes with Tomato and Olive Salsa is a testament to this enduring appeal. I believe the vibrant, zesty salsa provides a fantastic counterpoint to the rich, savoury fishcakes. The acidity of the tomatoes and the briny kick of the olives cut through the richness, creating a balanced and incredibly satisfying dish. It’s a dish that pays homage to traditional British cooking while embracing fresh, bright flavours that make it perfect for any occasion, from a cosy weeknight dinner to an elegant weekend lunch. When I serve these, I often find myself reminiscing about family meals and the simple pleasure of good, honest food.
Ingredients
For the Smoked Haddock Fishcakes:
- 400g smoked haddock fillets (undyed preferred)
- 600g floury potatoes (e.g., Maris Piper, King Edward), peeled and chopped
- 50g unsalted butter
- 50ml whole milk
- Salt and freshly ground black pepper to taste
- 50g plain flour, for dredging
- 1 large egg, beaten
- 100g Panko breadcrumbs (or regular breadcrumbs)
- Vegetable oil or sunflower oil, for frying
For the Tomato and Olive Salsa:
- 200g ripe tomatoes (e.g., cherry tomatoes or small plum tomatoes), finely diced
- 50g black olives (e.g., Kalamata), pitted and roughly chopped
- 1 small red onion, very finely diced
- 1 tablespoon capers, drained and roughly chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Pinch of sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
Suggested Equipment
- Large saucepan
- Shallow pan (for poaching fish)
- Potato masher
- Large mixing bowl
- 3 shallow dishes (for dredging)
- Large frying pan
- Slotted spatula or fish slice
- Wire cooling rack
- Kitchen paper
- Chopping board
- Sharp knife
- Measuring spoons and cups
Instructions
- Prepare the Haddock and Potatoes: Place the chopped potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. While the potatoes are cooking, gently poach the smoked haddock. Place the haddock fillets in a shallow pan, pour over the milk, and add enough water to just cover the fish. Bring to a gentle simmer, cover, and poach for 5-7 minutes, or until the fish flakes easily. Remove the fish from the liquid, reserving the milk/water. Let it cool slightly, then flake the fish, checking carefully for any small bones.
- Make the Fishcake Mixture: Drain the cooked potatoes thoroughly and return them to the hot pan to steam dry for a minute or two. Mash them until smooth. Add the butter, a splash of the reserved poaching liquid (or milk if preferred), salt, and pepper. Mix well. Gently fold in the flaked smoked haddock, being careful not to overmix, as this can make the fishcakes dense.
- Shape the Fishcakes: Divide the mixture into 8 equal portions. With lightly floured hands, shape each portion into a round or oval patty, about 2-3 cm thick. Place them on a plate or tray lined with baking paper and chill in the refrigerator for at least 30 minutes (or up to an hour) to firm up. This step is crucial for helping the Smoked Haddock Fishcakes hold their shape during cooking.
- Prepare for Frying: Set up three shallow dishes: one with plain flour, one with the beaten egg, and one with the Panko breadcrumbs. Take each chilled fishcake and dredge it lightly in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it’s fully coated, then transfer to the breadcrumbs, pressing gently to make sure the crumbs adhere well on all sides.
- Cook the Fishcakes: Heat a good amount of vegetable oil in a large frying pan over medium-high heat. You’ll need enough oil to cover about half the height of the fishcakes. Once the oil is hot (a small piece of breadcrumb should sizzle immediately), carefully place the fishcakes into the pan, making sure not to overcrowd it. You may need to cook them in batches.
- Fry until Golden: Fry the Smoked Haddock Fishcakes for 4-5 minutes on each side, until they are beautifully golden brown and crisp, and heated through. Remove them from the pan and place them on a wire rack lined with kitchen paper to drain any excess oil.
- Make the Salsa: While the fishcakes are cooking, prepare the salsa. In a medium bowl, combine the finely diced tomatoes, chopped black olives, diced red onion, and chopped capers. Add the fresh parsley, extra virgin olive oil, and lemon juice. Season with salt, pepper, and an optional pinch of sugar. Toss gently to combine.
- Serve: Serve the hot Smoked Haddock Fishcakes immediately with a generous spoonful of the fresh Tomato and Olive Salsa on the side. I often pair them with a simple green salad or some steamed asparagus for a complete meal.
Notes
- Chilling is Key: Don’t skip the chilling step! It’s fundamental for ensuring your fishcakes hold together beautifully and don’t fall apart in the pan. If you’re short on time, you can place them in the freezer for 15-20 minutes.
- Don’t Overmix: When combining the flaked fish with the mashed potatoes, fold gently. Overmixing can lead to a gluey or dense texture. You want light, fluffy fishcakes.
- Control the Heat: Ensure your frying oil is hot enough before adding the fishcakes, but not so hot that they burn quickly on the outside before heating through. Medium-high heat is usually ideal. Cook in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fishcakes.
- Alternative Fish: While smoked haddock offers a unique flavour, you can substitute it with other white fish such as cod, pollock, or even salmon for a different flavour profile. If using unsmoked fish, consider adding a tiny pinch of smoked paprika to the potato mixture for a hint of smoky flavour.
- Potato Alternatives: Sweet potatoes can be used instead of regular potatoes for a slightly sweeter, earthier flavour. Just bear in mind they might be a little wetter, so ensure good drainage.
- Salsa Variations: Feel free to customise the salsa. Add finely diced cucumber for extra crunch, a pinch of chilli flakes for heat, or swap parsley for fresh basil or coriander. Grilled bell peppers or roasted corn could also be lovely additions.
- Make Ahead & Storage: The shaped and coated Smoked Haddock Fishcakes can be prepared up to a day in advance and stored in the refrigerator, covered. You can also freeze them uncooked: place them on a baking sheet until solid, then transfer to a freezer bag for up to 2-3 months. Fry from frozen, adding an extra few minutes to the cooking time.
- Serving Suggestions: Beyond the salsa, these fishcakes are excellent with a dollop of tartar sauce, a squeeze of fresh lemon, or accompanied by steamed green vegetables like broccoli or green beans, or a crisp side salad.
Nutrition
Per Serving, Estimated:
(Based on 4 servings for the Smoked Haddock Fishcakes with Tomato and Olive Salsa)
- Calories: Approximately 450-500 kcal
- Protein: 30-35g
- Carbohydrates: 40-45g (of which Sugars: 4-6g)
- Fat: 20-25g (of which Saturated Fat: 5-7g, Monounsaturated Fat: 10-12g, Polyunsaturated Fat: 3-5g)
- Fibre: 5-7g
- Sodium: 500-600mg (may vary depending on salt added and type of smoked haddock)
Note: These are estimated nutritional values and can vary significantly based on specific ingredients, portion sizes, and cooking methods.
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