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Smoked haddock - 1 large
Potatoes - 150 gms (mashed)
Salt and pepper to taste
Parsley - 2 tsp (chopped)
Egg - 1
Bread crumbs
Oil for frying


  • Cook the haddock, remove skin and bone or use left over cooked haddock.
  • Flake the flesh finely.
  • Add the potatoes, salt and pepper and chopped parsley; form into 6 balls.
  • Dip in beaten egg and coat with bread crumbs.
  • Deep fry in hot oil until brown and crisp.
  • Drain on absorbent paper and serve hot or cold with tomatoes and watercress.
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