This Yorkshire Fish Cake recipe was sent in by Barry Mills, a Visit Cleveleys reader. At the time, a conversation had taken place on Facebook about fishcakes, and in particular Yorkshire ones, which I’d never heard of. It turns out that in the Huddersfield/Batley/West Yorkshire area a fishcake isn’t mashed fish and potato, it’s slices that are deep fried in batter.
This has been a popular post ever since it was first published some years ago. There are several of your comments below the recipe, debating the origins of where this dish comes from.
Are you familiar with Yorkshire fish cakes? Here’s Barry’s recipe for you to try.
Yorkshire Fish Cake Recipe
For the Batter
175g plain flour
1/2 tsp salt
150ml malt vinegar (sarsons type stuff)
For the Fish Cakes
Some Slices of peeled potato, about 5mm in thickness
Some plain flour
Cod or Haddock, skinned and boned, about 500g
Vegetable oil for deep frying (or a fryer)
Preheat deep fat fryer to about 190c
For the batter, put the flour and salt in a bowl, and the water and vinegar and whisk up until its smooth.
Now get the potato pieces, and trim your fish to be about the same size. Dip the fish in plain flour and shake off the excess. It needs to fit in between two pieces of potato to make a sandwich. Now you have your potato and fish ‘sandwich’.
Dip the ‘sandwich’ into the batter and then drop it into the hot oil. They usually drop to the bottom. Be careful if you have a basket because the batter can get stuck in it.
Make a few and drop them in as well. After about 5-6 minutes they should be floating. Flip them over and cook the other side for about the same amount of time.
Remove from the fryer and drain on kitchen paper.
Serve with chips – or just eat them as they are.
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