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Pack details
- 6 fishcakes per pack, 115g each (690g total)
- Smoked haddock and mozzarella, breadcrumbed
- Chef-made for the freezer — cook from frozen
How to cook
- Oven from frozen: 200°C for 22–25 minutes on a lightly oiled tray, turning halfway, until golden and piping hot
- Pan-fry: defrost first, fry in butter and oil for 4–5 minutes per side until golden
- Air fryer: 200°C for 14–16 minutes from frozen
- Serve with a poached egg, hollandaise and wilted spinach — brunch upgrade
Sourcing and delivery
- Smoked haddock from established UK smokehouses, hand-shaped fishcakes
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
