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5 from 10 votes

Cod scotch eggs

An impressive starter of scotch eggs with a twist!
Course Appetisers
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 1292kcal
Author Diana


For the cod scotch eggs

  • 1 ciabatta loaf (turned into breadcrumbs) 1/2 for coating and ½ for the filling
  • 400 grams mashed potato
  • 4 cod loins poached and flaked
  • 1 lemon zest
  • 100 grams Argentinian prawns blitzed
  • 15 grams parsley frozen
  • 180 grams vintage cheddar grated
  • 1 tbsp English mustard
  • Sea salt and cracked black pepper to taste
  • 6 eggs poached for 6 minutes 10 seconds

For the coating

  • Remaining ½ of the breadcrumbs
  • 6 beaten eggs
  • 200 grams plain flour


  • In a large bowl mix all of the cod scotch eggs ingredients together (except for the poached eggs) until well combined.
  • Divide the mix into 6 balls. Take a ball at a time and push down onto cling film to flatten.
  • Place a boiled egg into the centre and fold the mix over and around the egg using the cling film to lift the mix.
  • Once all the eggs have been coated in the mix, place onto a tray and chill for 30 mins.
  • When ready to coat, place the chilled scotch egg into the flour, egg and then breadcrumbs to coat.
  • Heat 2 inches of oil in a heavy bottom pan over a medium and use a thermometer to monitor the heat being careful not to take the temperature above 170c, shallow fry the eggs for around a minute until golden.
  • Finish in a preheated 190c oven for 10 minutes.


Calories: 1292kcal | Carbohydrates: 117g | Protein: 144g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 658mg | Sodium: 1232mg | Potassium: 3448mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 73.5mg | Calcium: 417mg | Iron: 7mg