Scary Medusa Fishcakes

Scary Medusa Fishcakes
Fishboxer Fishbox HQ from Muir of Ord

A scary medusa recipe perfect for getting the kids involved with Halowe'en!



  • 400g haddock fillets flaked
  • 400g mashed potatoes
  • squeeze of lemon juice
  • 1-2 eggs (beaten)
  • 1 tbsp vegetable oil
  • 40g plain flour
  • 80g breadcrumbs

To decorate:

  • 150g spaghetti
  • 150g frozen peas (thawed)
  • 100g cooked prawns (defrosted if frozen)
  • 6 mini mozzarella balls
  • 2 black olives (finely chopped)


  1. Mix the fish and mashed potato together.
  2. Add a squeeze of lemon juice and season with black pepper.
  3. Add a little of the egg, if necessary, to bind the mixture together.
  4. Divide the mixture into 4 even sized pieces then pat each into a ‘face’ shape.
  5. Make indentations where the eyes and mouth will be.
  6. Place on a plate, cover and chill in the fridge for 30 minutes.
  7. Preheat the oven to 180C/fan 160C/gas mark 4.
  8. Grease a baking tray with the vegetable oil.
  9. Place the remaining egg, flour and breadcrumbs into three separate shallow dishes.
  10. Dip each fish cake into the flour, tapping off any excess.
  11. Dip them into the egg then into the breadcrumbs.
  12. Place on the prepared tray.
  13. Bake in the oven for 15-20 minutes.
  14. While the fishcakes are cooking, cook the pasta in boiling water according to pack instructions and drain well.
  15. Heat the peas and prawns in the microwave for around 3 minutes, or until piping hot.
  16. Once everything is ready, put the fishcakes on plates and use the pasta, prawns and peas to make Medusa’s scary hair.
  17. Cut 4 of the mozzarella balls in half then add a piece of black olive to make the eyes.
  18. Chop the remaining mozzarella balls to make the teeth.