Paul Orton's amateur cookery blog. It is mainly intended for my own benefit to record what I've been doing, but it is open to others to view and make suggestions.
Friday, 19 July 2013
Sheffield Fishcakes- recipe idea
I want to make some Sheffield Fishcakes but maybe without deep frying. Here's a recipe from the web: Sheffield fishcake
For what we Sheffielders call a fishcake as opposed to the rissoles we have foisted on us elsewhere you require the following;
One large potato, cut into 1/4 inch slices cod or haddock fillets around the same thickness as the potato flour and water batter
Cut the fish to fit the potato slices and sandwich between. Holding the slices by finger and thumb dip them in the batter until fully coated and then carefully lower into hot oil. When fully cooked when they float to the surface.
I see this uses whole fish pieces, not minced. Could I part-cook the potato first, then assemble and cook in breadcrumbs in the oven? Has to be served with chips and mushy peas