Here’s a recipe sent in by Barry Mills, a Visit Cleveleys reader, for what’s apparently a West Yorkshire favourite recipe for fishcakes.
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. Here’s Barry’s recipe for you to try.
This is just an example of the strange and wide range of subjects that are up for chatter on all our Facebook pages. You can find them with the top ‘f’ tab at the right. Why don’t you join in?
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.. but be careful if you have a basket because the batter can get stuck in it.
Make a few and drop them in aswell. 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.