Fish suppers: fritters, fried and poached – Nathan Outlaw’s haddock recipes

Haddock three ways: grilled with braised leeks in a warm mayo sauce; poached and served in roast mushroom rarebit; and smoked haddock fritters with cheese sauce Haddock is a fish that deserves a bit more love. It’s a member of the cod family that, like cod itself, is one of those unfortunate fish that’s been in such high demand that it’s been overfished for decades. That said, the fisheries in the Nordic region are notably well managed, so fish from there is a really good option. Haddock grows quickly, too, so hopefully in future we’ll see an increase in the catch, so long as quotas are obeyed and the industry works hard on the way it’s fished. Smoked haddock is a perfect fish for giving that lovely smoked flavour to a hearty dish of this kind. The fritters are simply delicious and will become a favourite once you’ve made them. I’ve also made them with both smoked mackerel and crab, so maybe try putting your own spin on this one. 400ml milk 2 garlic cloves, peeled and finely chopped300g smoked haddock fillet, skinned and chopped150g unsalted butter 200g plain flour 5 large eggs, beaten50g mature cheddar, grated2 tbsp chopped curly parsley leaves 2 tsp English mustard