" Runaway Bride" Not Tonight I Have a Haddock

After just one bite of these cakes, you’ll no longer be able to say, "Not tonight I have a Haddock."

For the Haddock Cakes:

  • 1-1/2 pounds fresh haddock, cod or orange roughy, bones removed & cut into 3” chunks
  • 2 Bay leafs
  • 6 black peppercorns
  • 1 lemon, sliced thinly
  • 1 fennel bulb, sliced thinly
  • Sea salt, as needed
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 each red and yellow bell pepper, cut into 1/4-inch dice
  • 1 jalapeno, seeded and chopped fine
  • 1 egg
  • 3 tablespoons mayonnaise
  • 1 teaspoon dry English mustard
  • 1 teaspoons smoked paprika or ground chipotle
  • 1/4 cup minced scallions
  • 3 slices white bread, crusts trimmed, chopped fine
  • 1 cup crushed saltine cracker crumbs
For the sauce:
  • 1/2-cup mayonnaise
  • 2 teaspoons lemon or limejuice
  • 2 tablespoons fresh tender herbs (i.e. dill, cilantro, parsley, cilantro or your favorite herb)

1. Combine sauce ingredients and refrigerate until ready to dine.

2. In a large saucepan, bring water to a boil. Add bay leaf, peppercorns, lemon slices, sliced fennel bulb, salt and haddock fillets and return to a simmer. As soon as the first bubbles appear, immediately remove from heat and cover. Remove fish from water and set-aside until cool enough to handle.

3. Heat one tablespoon olive oil over medium heat and sauté bell peppers and jalapeno until softened and fragrant, about 5 minutes. Set aside to cool.

4. In a large bowl, combine cooled peppers with the egg, mayonnaise, dry mustard, smoked paprika, scallions and chopped bread. Stir until well blended and then carefully mix in the cooked haddock. Depending on the size desired, divide crab mixture into either four or eight equal portions and pat each into a plump disk. Place crushed saltines in a pie dish and press the fish patties gently into the crumbs, coating all sides evenly. Carefully place on a cookie sheet; cover with plastic wrap and refrigerate at least 20 minutes and up to 12 hours.

6. Heat one tablespoon each olive oil and butter in a nonstick skillet over medium-high heat until very hot, but not smoking. Add haddock cakes and cook until golden brown and crisp, about 4 minutes. Gently turn and cook another 3 to 4 minutes. Transfer to heated plates and eat immediately or place carefully on a baking sheet and keep warm in a 325 F oven. Serve with herb sauce and a wedge of lemon.

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