| Yorkshire Fishcakes 4 Very Large Potatoes A piece of Cod Fillet And Batter (Either homemade or bought) Method Peel and slice the potatoes into scollops, dry them with kitchen towel. Very thinly slice the cod. Put a slice of cod onto a scollop, then place a scollop on top of the cod, (Sandwich made), dip into the batter mix and deep fry until batter is nice and golden or the potatoe is cooked, (Check by putting blunt knife into the middle, like when you test boiled ones), drain on kitchen paper. You can also frreze them when cold, and reheat in an oven, which will make them crispy again. Batter 6oz plain flour 1 egg 1/4 pint milk & water mix salt & black pepper 2 tablespoons vinegar 1 teaspoon bicarb Method Sift flour into a bowl, add salt & pepper, add the egg and beat well. Gradually stir in the milk/water mix, until it forms a nice thick smooth batter. Add the vinegar and the bicarb, mix well. Test to see if the fryer is hot enough by dropping a little batter in, if it forms a crispy ball, the fat is ready. If the batter mix is a little to thin, add a little more flour. Fishcakes 8oz mashed potatoes 8oz cooked fish (cod,coley,haddock)any will do. 2 eggs chopped parsley salt & pepper Packet of Golden Bread crumbs Method Peel, cook & mash the potatoes. Cook the fish by either, steaming, poaching or lightly frying. Mix the potato, fish, parsley, seasoning all together, then bind with a little beaten egg. Place the mixture onto a floured surface and form into round cakes. Dip each cake into the remainder of the beaten egg, then cover with bread crumbs. Deep fry in hot fat until golden brown, then drain on kitchen paper. |
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