SEA LIFE London Aquarium

Coley, otherwise known as saithe, is a versatile white fish which comes from the same family as cod and haddock.

It has a light flaky texture and a subtly sweet white flesh making it the perfect substitute for any cod recipe… whether it’s battered, made into fish cakes, pies, fingers, soup or simply brushed with melted butter and grilled or baked in the oven!

It is also very cheap so it saves money to eat sustainably!

FishClub MSC Certified Smoked Haddock and Coley Fish Cakes

Serves: 4


  • 200g of MSC Certified Smoked Haddock (fresh undyed, skinned and boneless)
  • 200g of Fresh Coley fillet (skinned and boned)
  • 400g of Plain mashed potato
  • 10 Cloves of Garlic (peeled)
  • 50g of Chives finely chopped
  • 50g of Dill finely chopped
  • 50g of Sorrel finely chopped (if unable to get sorrel use 20ml lemon juice)
  • 50g of Fine Capers (if you cant find the small ones just leave out of recipe)
  • Smoked Paprika, Malden sea salt and pepper to taste
  • 100ml of milk and 2 eggs combined
  • 100g of flour
  • Breadcrumbs for coating.


  • Check the Coley and Haddock for bones and skin (your fishmonger will skin and bone for you if you ask).
  • Place the fish and the garlic in a saucepan and cover with cold water. Put on a medium heat and turn off when it comes to a simmer.
  • Drain off the water, pick out the garlic and put to one side.
  • In a clean bowl combine the potato, cooked fish and herbs.
  • Mash the garlic with the flat of a knife and add to your mix.
  • Add a little smoked paprika, Maldon sea salt and pepper and mix thoroughly.
  • Taste for seasoning and adjust to your preference.
  • Divide into 65g-75g portions (shaped to your preference) and place in the fridge.
  • Put flour, egg mix and breadcrumbs in 3 separate bowls.
  • Gently pass the fish cakes through the flour, shaking off any excess, then through the egg mix and coat with breadcrumbs.
  • Do this for all the fishcakes, place onto a tray and cover in the fridge till needed. (Top tip: try to use one hand for dry mix and one for wet mix)

Cooking and Serving:

  • Deep fry till golden brown, drain and serve 3 to a portion on a plate with some babyleaf salad and Aioli (garlic mayonnaise).

Find out more about Fish Club

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Opening Hours

Mon - Sun:
10am - 7pm
Last Entry:
0871 663 1678

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