The Fish Society
Wild Handmade Haddock & Leek Fishcakes
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Wild-caught haddock from UK waters mixed with fresh leeks, cheddar cheese, a hint of Dijon mustard, and chives. Lightly seasoned with a pinch of salt and pepper, these fishcakes are coated in crispy breadcrumbs and frozen for your convenience. Perfect for an easy, delicious meal straight from your freezer.
Good To Know
Ingredients & Nutritional's
Haddock (FISH), Potato, Crème Fraiche (MILK), Leeks, Cheddar Cheese (MILK), Dijon MUSTARD (spirit vinegar, *water, MUSTARD flour, Brown MUSTARD Seeds, *Salt, White MUSTARD Husk, Thickener (xanthan gum), Preservative (Sodium METABISULPHITE)), Breadcrumb (WHEAT flour [Calcium carbonate, Iron, Niacin, Thiamine), Water, *Salt, Yeast), Rapeseed oil, Colour: Paprika: E160c), *Salt, Black pepper, Chives potato flake.
*denotes non-organic, produced to organic standards.
For allergens, including cereals containing gluten, please see the ingredients in bold.
How To Store
Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.
Why Frozen?
- Freshly Frozen to lock in taste and nutrients and to maintain quality
- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting
- Seasonal Selections sourced at the best times for unmatched quality
- Always Available so no more weather woes. Enjoy your favourite fish anytime
How will my fish arrive?
Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. Your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment
Our Suppliers
The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.
How To Cook
We recommend:
Oven Cooking
- Preheat the oven: Set it to 200°C (180°C fan) or 400°F.
- Prepare a baking tray: Line it with parchment paper or lightly grease it.
- Place the fishcakes: Arrange them on the tray with some space between them.
- Bake: Cook for 20-25 minutes, flipping halfway through, until the fishcakes are golden and crisp on the outside.
- Check doneness: Ensure the internal temperature is 63°C (145°F) or that they’re heated all the way through.
2. Stovetop Frying
- Heat a pan: Add 1-2 tablespoons of oil to a non-stick skillet and heat over medium.
- Cook the fishcakes: Fry the fishcakes for about 4-5 minutes on each side, or until they are golden brown and heated through. Be sure not to overcrowd the pan.
- Serve: Once they’re golden and crispy, remove and drain on paper towels if needed.
3. Air Fryer
- Preheat the air fryer: Set it to 180°C (350°F).
- Lightly oil the fishcakes: Spray or brush a little oil on them to ensure they get crispy.
- Air fry: Cook for 10-12 minutes, flipping halfway, until the fishcakes are crispy and fully cooked through.
Serving Suggestions:
- Pair haddock & leek fishcakes with tartar sauce, lemon wedges, or a side of sautéed spinach or steamed vegetables. They also go great with mashed potatoes or a light salad.