NSC

Smoked Haddock Scotch Eggs

Worth the effort!  Its hard to resist these fresh from the pan but they will keep in the fridge for a picnic the next day.

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Ingredients

Number of servings

Procedure

  1. Bring a pan of water to the boil, carefully add the eggs, simmer for 5 minutes, remove from the pan and sit in a bowl of iced water until cold.  Carefully peel.
  2. Bring a pan of water to the boil, add the potatoes and simmer for 15-20 minutes until tender, drain well and mash.
  3. Heat the oil in a frying pan add the fish and cook gently for 3-4 minute until tender.  Mash with a fork so that it shreds.  Combine with the potato, stir in the chives and season to taste – you may not need much salt.
  4. Wrap the fish mix round each egg, and chill for an hour to firm up.
  5. Place the flour, beaten egg and breadcrumbs on separate plates.  Dip each egg into the flour then the beaten egg and then the breadcrumbs.
  6. Heat the oil to 175C in a fryer or deep pan (don’t fill it more than half full).  Add the eggs carefully into the fat – you may not be able to cook 4 at once – and cook for 4-5 minutes until golden all over.  Drain on kitchen paper.

Tip

Make these snack size by using 12 quail eggs instead of 4 hen eggs and deep fry for only 3 minutes.