Fish Market’s Head Chef Barry Macmillan’s twist on a British classic
Ingredients (serves 4)
70g cooked rice, plus a little extra to coat the egg
280g smoked haddock fillet, skinned and boned
1 level dessertspoon of curry powder
70g dry mash
40g soaked golden raisins, roughly chopped
2 spring onions, finely chopped
¼ red chilli, very finely diced with no seeds
20 coriander leaves, shredded
4 eggs, softly boiled for 5½ minutes
Separate bowls/plates containing:
A mix of cooked rice, flaked almonds and breadcrumbs (1 part rice and 1 part almonds to 2 part breadcrumbs)
Blend the rice, haddock and curry powder, but don’t purée it. Then fold through the rest of the ingredients – except the eggs.
Split the mix into 70g balls then gently and evenly shape around the eggs.
Roll the balls in the flour, dip into the egg and then roll in the rice, almond and breadcrumb mix.
Deep fry until nicely coloured (approximately 45 seconds) and then bake on a medium heat in the oven for about 3 minutes.
Serve warm with a rocket, tomato and golden raisin salad.