Check out Kevin Dundon’s recipe from #Taste19 below:
- 200g skinned Duncannon smoked haddock, cut into large chunks
- 400g potato, cut into chunks
- 4 eggs
- 25g butter
- 2 tbsp milk
- 50g plain flour
- 2 egg wash, beaten
- 100g breadcrumb
- sunflower oil, for frying
- 80g fresh watercress
- Salt & Pepper to season
- Place the smoked haddock in a pan and cover with water and bring to simmer for 4-5 minutes until flaking. Drain the water and set aside to cool.
- In the meantime, place the potatoes in a large saucepan covered with water. Bring to the boil and cook for 20-25 minutes until soften.
- Remove from the heat and drain. Return to the pan and add the smoked haddock, butter and milk, mash until smooth. Check the seasoning, divide the mixture into 4 portions and set aside to cool.
- Next, place 4 eggs into a pan of cold water and bring to the boil. When they have reached boiling point, time the eggs so that they boil for 3-4 minutes, then plunge into cold water to stop the cooking process until the eggs are cold to the touch. Remove the shells immediately.
- Dust your hands with a little flour, and flatten one mash mixture ball in your right hand. With your left, take a prepared egg and wrap the mash mixture around it until it is fully encased. Repeat for all 4 eggs.
- Prepare 3 bowls, one with 2 eggs beaten, the second bowl with flour, and the third bowl with breadcrumbs and seasoning.
- Carefully Roll each egg in the flour, then dip in the beaten eggs and finish by coating in breadcrumbs.
- Preheat a deep-fat fryer to 160°C.
- Fry the eggs in batches of 2 or 3 depending on the size of your fryer for about 5 minutes, until the coating is golden brown. Remove from the oil and leave to drain on a kitchen paper for a few minutes before serving.
- Serve on a bed a watercress leaves.