McHall's Hotel
5/7 Lord Street, Blackpool FY1 2AZ

The McHalls Bistro Opening Times:
Fri & Sat: 5pm - 10pm (orders 5pm - 7.30pm) & Sun: 1pm - 3pm

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Free Secure Car Parking & Wi Fi

Call 01253 625661 or email enquiries@mchallshotel.co.uk

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Ingredients:

500g potatoes

250g smoked haddock

bunch spring onions

2 tsp chopped capers

tbsp chopped parsley

salt and pepper

zest of 1 lemon

125g fresh bread crumbs

6 tbsp plain flour

2 eggs lightly beaten

1. Cook potatoes in lightly salted boiling water until tender, drain well add butter and season, mash until smooth.

2. Grill the Haddock with a knob of butter and season with black pepper, cook until flakes.

3. Chop parsley, spring onions and capers, put with mashed potatoes and haddock, mix lightly as not to break the fish up to much.

4. Form the mixture into desired size.

5. In a separate bowl Season the flour and coat your cakes, dip in the egg and then the bread crumbs.

6. Refrigerate until needed, deep fry until golden and piping hot in the middle.