Does anyone have this fish cake recipe?

Garth Wayne said:

There used to be a seafood takeout place in town that made a fishcake that
sandwiched some type of white fish, probably cod or haddock between layers
of thinly sliced potatoes. This sandwich was dipped in a batter ad deep
fried.
Alas they are no longer in business and I would like to try and replicate
the fish cake. Does anyone have this recipe or better yet made it. What
would the binding agent be that holds it all together long enough to cook
and what do they use for batter?

Fresh fish and raw potato are probably wet enough to stick together by
themselves long enough to get dropped into a fryer. Unless you know of
another layer you couldn't identify the last time you saw them.

Batter.... I would look for any of numerous "beer batter" recipes. They
cook up light and are often used with fish.

Dawn

Garth Wayne said:

There used to be a seafood takeout place in town that made a fishcake that
sandwiched some type of white fish, probably cod or haddock between layers
of thinly sliced potatoes. This sandwich was dipped in a batter ad deep
fried.
Alas they are no longer in business and I would like to try and replicate
the fish cake. Does anyone have this recipe or better yet made it. What
would the binding agent be that holds it all together long enough to cook
and what do they use for batter?

Fresh fish and raw potato are probably wet enough to stick together by
themselves long enough to get dropped into a fryer. Unless you know of
another layer you couldn't identify the last time you saw them.

Batter.... I would look for any of numerous "beer batter" recipes. They
cook up light and are often used with fish.

Dawn

In message Dawn said:

Garth Wayne said:

There used to be a seafood takeout place in town that made a fishcake
that sandwiched some type of white fish, probably cod or haddock between
layers of thinly sliced potatoes. This sandwich was dipped in a batter
ad deep fried. Alas they are no longer in business and I would like to
try and replicate the fish cake. Does anyone have this recipe or better
yet made it. What would the binding agent be that holds it all together
long enough to cook and what do they use for batter?

Don't fuss with beer batters, that's a southern English thing.

I'm northern English, although residing temporarily in Belgium, I make fish &
chips, and also fish cakes. These are a speciality of northern England and
are extremely tasty.

I make a batter out of self-raising flour, and seasoning and water. You can
vary this by using a plain flour and rising agents. You have to make sure
that the batter is thick enough to stick to the fish, but still a bit runny.

Choose large floury potatoes(they fry well). I slice the potatoes fairly
thinly, to 1/8th-1/4 inch thick. Slice your haddock or cod thinly too, say ¼
thick. Dry the potato slices and the fish thoroughly using paper towels.

You need to deep fry in a container with at least 4 inches of oil/beef
dripping. Heat to 175°C. The fat must be hot otherwise the fishcake will not
fry.

Dust the small fish pieces in flour, patting off the excess. Then place the
fish slices between two symmetric potato slices. Hold firmly and dip into the
batter mix until covered in batter. Drain lightly against the batter bowl and
place into the hot fat. The fishcake will drop to the bottom of the pan.
After 1 minute shake the pan so that the fishcakes start to float to the
surface.

When the fishcake eventually floats to the surface, then turn it over and fry
for another 3/4 minutes until you can insert a skewer which does not stick.

They make a good meal with chips, peas and buttered bread.

--
Draco Dormiens Nunquam Titillandus

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In message Dawn said:

Garth Wayne said:

There used to be a seafood takeout place in town that made a
fishcake
that sandwiched some type of white fish, probably cod or haddock
between
layers of thinly sliced potatoes. This sandwich was dipped in a
batter
ad deep fried. Alas they are no longer in business and I would
like to
try and replicate the fish cake. Does anyone have this recipe or
better
yet made it. What would the binding agent be that holds it all
together
long enough to cook and what do they use for batter?

Don't fuss with beer batters, that's a southern English thing.

I'm northern English, although residing temporarily in Belgium, I make
fish &
chips, and also fish cakes. These are a speciality of northern England
and
are extremely tasty.

I make a batter out of self-raising flour, and seasoning and water.
You can
vary this by using a plain flour and rising agents. You have to make
sure
that the batter is thick enough to stick to the fish, but still a bit
runny.

Choose large floury potatoes(they fry well). I slice the potatoes
fairly
thinly, to 1/8th-1/4 inch thick. Slice your haddock or cod thinly too,
say ¼
thick. Dry the potato slices and the fish thoroughly using paper
towels.

You need to deep fry in a container with at least 4 inches of oil/beef
dripping. Heat to 175°C. The fat must be hot otherwise the fishcake
will not
fry.

Dust the small fish pieces in flour, patting off the excess. Then
place the
fish slices between two symmetric potato slices. Hold firmly and dip
into the
batter mix until covered in batter. Drain lightly against the batter
bowl and
place into the hot fat. The fishcake will drop to the bottom of the
pan.
After 1 minute shake the pan so that the fishcakes start to float to
the
surface.

When the fishcake eventually floats to the surface, then turn it over
and fry
for another 3/4 minutes until you can insert a skewer which does not
stick.

They make a good meal with chips, peas and buttered bread.

Yep he is right🙂 But we call them scallops🙂

O... a Yorkshirewoman living in Scotland

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In message 'Ophelia said:

"Don Gray" wrote in message

Quoted message said:

Don't fuss with beer batters, that's a southern English thing.

You need to deep fry in a container with at least 4 inches of
oil/beef
dripping. Heat to 175°C. The fat must be hot otherwise the fishcake
will
not fry.

Yep he is right🙂 But we call them scallops🙂

O... a Yorkshirewoman living in Scotland

Do you mean that you call them 'scallops' in Scotland Ophelia, for in
Yorkshire, we always called individual slices of potato, dipped in
batter and
fried, 'scallops' and they still do. Only fishcakes had 2 pieces of
potato
and fish in the middle. Or maybe you come from another part of
Yorkshire ;-)

I am from East Yorkshire. Maybe you are right about the scallops <?>
yes you are! They are called scallops here🙂)

From which bit of Yorkshire do you hail?🙂

Our fishcakes were made of fish with a lot of parsley and
breadcrumbed🙁 We had the best of all though....patties which were
fish and mashed potato battered and fried🙂)

Quoted message said:

As a matter of interest I must be one of the only people who must have
burned
down his kitchen in the pursuit of "fish & chip heaven". I was busy
computing - well gameplaying when I put the chip pan on. I got too
involved
in winning and I forgot all about the fat. By the time that I smelled
smoke,
we had a fire in the kitchen. The fat spilled over.

Akkkkkkkkkkkkkkkkkkk

Quoted message said:

We had pine boarding up the walls and on the ceiling which caught
alight. I
got my wife out and then retured to save the bungalow. I couldn't
douse the
chip pan so I grabbed the handle with both hands to carry outside. It
was a
stupid adrenalin rush. The handle melted off the pan, which dropped in
the
passage. I hadn't realised it but I'd severely burned the finger tips
on both
hands. I eventually made it to hospital in the ambulance where a
doctor
proceeded to cut the burned skin from off every finger tip. My
comments at
the time were unrepeatable. I did apologise for bad language before he
began,
but I've always been afraid of knives. Silly me :-(

Heavens!!!!!!!!!!!!! you are lucky to be alive🙁(

Quoted message said:

Now I have an electonically controlled deep fish frier, which I never
leave
when frying.

Aye lad, that is a lesson you only need to learn once!!!

In message 'Ophelia said:

"Don Gray" wrote in message

Quoted message said:

Don't fuss with beer batters, that's a southern English thing.

You need to deep fry in a container with at least 4 inches of oil/beef
dripping. Heat to 175°C. The fat must be hot otherwise the fishcake will
not fry.

Yep he is right🙂 But we call them scallops🙂

O... a Yorkshirewoman living in Scotland

Do you mean that you call them 'scallops' in Scotland Ophelia, for in
Yorkshire, we always called individual slices of potato, dipped in batter and
fried, 'scallops' and they still do. Only fishcakes had 2 pieces of potato
and fish in the middle. Or maybe you come from another part of Yorkshire ;-)

As a matter of interest I must be one of the only people who must have burned
down his kitchen in the pursuit of "fish & chip heaven". I was busy
computing - well gameplaying when I put the chip pan on. I got too involved
in winning and I forgot all about the fat. By the time that I smelled smoke,
we had a fire in the kitchen. The fat spilled over.

We had pine boarding up the walls and on the ceiling which caught alight. I
got my wife out and then retured to save the bungalow. I couldn't douse the
chip pan so I grabbed the handle with both hands to carry outside. It was a
stupid adrenalin rush. The handle melted off the pan, which dropped in the
passage. I hadn't realised it but I'd severely burned the finger tips on both
hands. I eventually made it to hospital in the ambulance where a doctor
proceeded to cut the burned skin from off every finger tip. My comments at
the time were unrepeatable. I did apologise for bad language before he began,
but I've always been afraid of knives. Silly me :-(

Now I have an electonically controlled deep fish frier, which I never leave
when frying.

Cheers
Don

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In message "Ophelia"

Quoted message said:

Aye lad, that is a lesson you only need to learn once!!!

Too true lass. I'm West Yorkshire born but my father was a Lank from
Preston.
We have relatives in Scarborough and Filey who I visit when I get the
chance.
I like that coast ;-)

good... it is my bit yannow🙂))

Quoted message said:

I remember my dismay when I ordered a fish cake buttie in a
Scarborough café
and finished up with this potato and God knows what sort of fish mash.
It
nearly scared the pants off me.

LOL I bet you enjoyed it though🙂

Now anything goes!! I'll make an' eat most

Quoted message said:

things.

atta boy🙂

I suppose, come to think of it, that I've nearly grown up now ;-)

Oh nooooooooo what do you want to do that for?????????????????

In message "Ophelia"

Quoted message said:

"Don Gray" wrote in message

Quoted message said:

In message 'Ophelia said:

"Don Gray" wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

Yep he is right🙂 But we call them scallops🙂

O... a Yorkshirewoman living in Scotland

Do you mean that you call them 'scallops' in Scotland Ophelia, for in
Yorkshire, we always called individual slices of potato, dipped in
batter and fried, 'scallops' and they still do.Or maybe you come from
another part of Yorkshire ;-)

I am from East Yorkshire. Maybe you are right about the scallops <?>
yes you are! They are called scallops here🙂)

From which bit of Yorkshire do you hail?🙂

Our fishcakes were made of fish with a lot of parsley and
breadcrumbed🙁 We had the best of all though....patties which were
fish and mashed potato battered and fried🙂)

[Snip sad story] ;-)

Quoted message said:

Quoted message said:

Now I have an electonically controlled deep fish frier, which I never
leave
when frying.

Aye lad, that is a lesson you only need to learn once!!!

Too true lass. I'm West Yorkshire born but my father was a Lank from Preston.
We have relatives in Scarborough and Filey who I visit when I get the chance.
I like that coast ;-)

I remember my dismay when I ordered a fish cake buttie in a Scarborough café
and finished up with this potato and God knows what sort of fish mash. It
nearly scared the pants off me. Now anything goes!! I'll make an' eat most
things. I suppose, come to think of it, that I've nearly grown up now ;-)

Don

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In message 'Ophelia said:

"Don Gray" wrote in message

Quoted message said:

In message "Ophelia"
>
> Aye lad, that is a lesson you only need to learn once!!!
>
Too true lass. I'm West Yorkshire born but my father was a Lank
from
Preston.
We have relatives in Scarborough and Filey who I visit when I get
the
chance.
I like that coast ;-)

good... it is my bit yannow🙂))

Go-on then, give us the location. I promise I won't hold it agin ye!

Near Hull🙂

Quoted message said:

Quoted message said:

Quoted message said:

I remember my dismay when I ordered a fish cake buttie in a
Scarborough café
and finished up with this potato and God knows what sort of fish
mash.
It
nearly scared the pants off me.

LOL I bet you enjoyed it though🙂

Potato + a bit of fish in a bread sandwich. You must be jokin'. I can
manage
it on a plate wi' chips though!!

Pah.. same difference🙂)

Quoted message said:

Quoted message said:

Now anything goes!! I'll make an' eat most things.

atta boy🙂

I suppose, come to think of it, that I've nearly grown up now ;-)

Oh nooooooooo what do you want to do that for?????????????????

---------- Eek you've caught a Scots Accent!!
Cos I got tired of that interminable 'nappie rash' :-)

LOL

Quoted message said:

Don, Now happy after a couple of pints and watching England trounce
the
Aussies in their Rugby Union International. Great match.

Cheers
Don

In message 'Ophelia said:

"Don Gray" wrote in message

Quoted message said:

In message "Ophelia"

Quoted message said:

Aye lad, that is a lesson you only need to learn once!!!

Too true lass. I'm West Yorkshire born but my father was a Lank from
Preston.
We have relatives in Scarborough and Filey who I visit when I get the
chance.
I like that coast ;-)

good... it is my bit yannow🙂))

Go-on then, give us the location. I promise I won't hold it agin ye!

Quoted message said:

Quoted message said:

I remember my dismay when I ordered a fish cake buttie in a
Scarborough café
and finished up with this potato and God knows what sort of fish mash.
It
nearly scared the pants off me.

LOL I bet you enjoyed it though🙂

Potato + a bit of fish in a bread sandwich. You must be jokin'. I can manage
it on a plate wi' chips though!!

Quoted message said:

Now anything goes!! I'll make an' eat most things.

atta boy🙂

I suppose, come to think of it, that I've nearly grown up now ;-)

Oh nooooooooo what do you want to do that for?????????????????

---------- Eek you've caught a Scots Accent!!
Cos I got tired of that interminable 'nappie rash' :-)

Don, Now happy after a couple of pints and watching England trounce the
Aussies in their Rugby Union International. Great match.

Cheers
Don