Fishbox - Quail Scotch Egg

Fishbox - Quail Scotch Egg
Fishboxer Hugh McGirven from Apsley


6 Quails Eggs 

300g natural Scottish Smoked Haddock

2 Egg yolks

1 whole Egg



Fresh breadcrumbs

Celery salt

Cayenne pepper

Pinch of white pepper


Soft boil the eggs 90 seconds

Chill the eggs before carefully shelling

Blitz haddock and yolks in a food processor until smooth and season with pepper only.

Divide into 6 balls and flatten in the palm of your hand ( handy tip is to keep hands oiled or wet) wrap each patty carefully around a quails egg and roll into an egg shape and chill.

Take a small dish of plain flour season with a little celery salt and cayenne.

Beat an egg with a little milk

Whizz up some fresh breadcrumbs.

Take each chilled egg and roll in the flour shake off the excess and dip into the egg mix coating well then finally into the breadcrumbs.

Deep fry for 2-3 minutes rolling with a spoon in the oil then drain well and enjoy.


This dish is delicious served with a light creamy curry sauce and a spring onion risotto.