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Cooking with Raymond

Smoked Haddock Beignets

A light alternative to fish and chips, this is delicious as a canapé.

Name of dish: Haddock Beignets
Preparation time: 10 mins, 2 hrs marinate
Cooking time: 2 mins
Serves: 10
Smoked fish


For the haddock:

  • 250g smoked haddock, pin-boned, skinned, cut into 1½cm cubes
  • 1½ lemon, freshly squeezed
  • 15g dill, chopped
  • 1g freshly ground black pepper (Chef's note 1)

For the beignet batter:

  • 200g plain flour
  • 24g/1 egg yolk, medium, organic, free-range
  • 100g lager, organic
  • 150g water
  • 40g butter, unsalted, melted
  • 10g baker's yeast, softened in a little warm water
  • 60g/2 egg whites, medium, organic, free-range
  • Vegetable oil for frying


  1. In a bowl, gently mix, haddock cubes, lemon juice, dill and pepper. Allow to marinate for 2 hours. (Chef's note 2)
  2. In a large bowl, mix together the flour, egg yolks, lager, water, melted butter and yeast. Let rest for 1 hour.
  3. When ready to begin preparation, pre-heat your fryer to 170°C.
  4. Whip the egg whites to firm peaks and fold into the batter. Season the batter lightly, dip in the cubes of haddock, lower into the fryer and deep fry in oil for 2 minutes.


  1. You could forego the marinade and just used smoked haddock. Or use another fish in its place. The beignet batter could be used to batter fish fillets for the best fish and chips.

Chef's notes

  1. The haddock will be fairly salty due to the curing process, and therefore little or no seasoning will be required.
  2. When marinating the haddock for haddock beignets, remember that the final product will be coated with batter, so cut the cubes quite small to ensure a bite-sized final product.

The Menu

Raymond Blanc

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