has anyone got recipe for Yorkshire fish cakes?2slices potato with fish in middle & battered?

Answer 1

Level of difficulty: Intermediate
Preparation Time: 1 hour
Cooking Time: 30 minutes
Ingredients
For the salt and vinegar batter
175g plain flour
2 tbsp Salt
125ml water
150ml Malt vinegar
For the fish cakes
16 slices potato, each 3mm thick
450g fish fillets, (cod or haddock)
1 dash of plain flour, for dusting
1 bottle vegetable oil, for deep frying
For the big chips
4 Potatoes, (King Edward or Cara)
For the minted mashed peas
350g frozen peas
50g butter
1 shallot, chopped
1 bunch Mint, chopped
1 pinch salt and fresh ground black pepper
1 splash Malt vinegar

Method

1. To make the batter, put the flour and salt in a bowl, and make a well in the centre. Add the water and vinegar and whisk until smooth. Leave to rest.

2. Using a 6cm cutter, cut the potato slices into rounds. Cut the fish into 8 thin pieces of a similar size.

3. Dust the fish pieces lightly with flour and shake off the excess. Sandwich the pieces of fish between two pieces of potato. Dip the cakes into flour and shake off the excess, then dip into the batter to cover well.

4. Heat the oil in a deep fat fryer to 190C. Carefully drop a fishcake into the hot fat and let it settle to the bottom. Add another couple of fishcakes if there is room. They will rise to the top when hot enough; this should take about 5 minutes.

5. Turn them over, then leave to cook for another 5 minutes until brown. Remove from the fryer and drain well on kitchen paper.

6. In the meantime, make the chips. Peel and rinse the potatoes. Cut them into chunky chips, about 7.5cm long. Dry the chips with some kitchen paper and then cook in a fryer at 150C until cooked through but still pale.

7. Remove the chips from the fryer and increase the oil temperature to 200C. Place the chips back in the fryer (as you do this the temperature will automatically drop, so cook until slightly brown and then remove).

8. Let the oil return to 200C again and cook the chips for one last time until golden brown.

9. Drain the chips on some kitchen paper and then sprinkle with salt.

10. For the peas, melt the butter in a frying pan, add the shallots and cook gently without letting them colour.

11. Add the mint and cook for 30 seconds. Add the peas and cook for three minutes. Season with salt and pepper and then add the vinegar. Cook for 1 minute and then crush using a potato masher or fork.

12. Serve the hot fishcakes, chips and minted peas together and eat immediately!

Answer 2

For the salt and vinegar batter
175g plain flour
2 tbsp Salt
125ml water
150ml Malt vinegar

For the fish cakes
16 slices potato, each 3mm thick
450g fish fillets, (cod or haddock)
1 dash of plain flour, for dusting
1 bottle vegetable oil, for deep frying

For the big chips
4 Potatoes, (King Edward or Cara)

For the minted mashed peas
350g frozen peas
50g butter
1 shallot, chopped
1 bunch Mint, chopped
1 pinch salt and fresh ground black pepper
1 splash Malt vinegar

Method

1. To make the batter, put the flour and salt in a bowl, and make a well in the centre. Add the water and vinegar and whisk until smooth. Leave to rest.

2. Using a 6cm cutter, cut the potato slices into rounds. Cut the fish into 8 thin pieces of a similar size.

3. Dust the fish pieces lightly with flour and shake off the excess. Sandwich the pieces of fish between two pieces of potato. Dip the cakes into flour and shake off the excess, then dip into the batter to cover well.

4. Heat the oil in a deep fat fryer to 190C. Carefully drop a fishcake into the hot fat and let it settle to the bottom. Add another couple of fishcakes if there is room. They will rise to the top when hot enough; this should take about 5 minutes.

5. Turn them over, then leave to cook for another 5 minutes until brown. Remove from the fryer and drain well on kitchen paper.

6. In the meantime, make the chips. Peel and rinse the potatoes. Cut them into chunky chips, about 7.5cm long. Dry the chips with some kitchen paper and then cook in a fryer at 150C until cooked through but still pale.

7. Remove the chips from the fryer and increase the oil temperature to 200C. Place the chips back in the fryer (as you do this the temperature will automatically drop, so cook until slightly brown and then remove).

8. Let the oil return to 200C again and cook the chips for one last time until golden brown.

9. Drain the chips on some kitchen paper and then sprinkle with salt.

10. For the peas, melt the butter in a frying pan, add the shallots and cook gently without letting them colour.

11. Add the mint and cook for 30 seconds. Add the peas and cook for three minutes. Season with salt and pepper and then add the vinegar. Cook for 1 minute and then crush using a potato masher or fork.

12. Serve the hot fishcakes, chips and minted peas together and eat immediately!

Answer 3

Depending on how many you want to cook...
1 lb white fish (eg cod,coley,pollock)
Couple large potatoes,peeled and sliced into slices (just less than 1/4")
Batter to dip in and oil to deep fry in
Put fish in a pan and just cover with water and half teas salt. Bring to the boil then turn off the heat. When cool drain off liquid and gently squeeze out excess water from fish. Lightly break up flakes with a fork. Take a slice of potao and put some of the fish on,top with another slice of potato and squeeze down quite hard. This prevents it breaking up when you batter and fry it. Have your oil hot and batter mix ready,dip in the pattie and carefully put into oil. They take about 10-15 mins to fry.

Answer 4

I always use 1 egg, some garlic, salt and smoked paprika and some cornstarch. Mix together in a bowl.Add some beer, then let the batter sit for a few minutes. Dry off your fish,dip in batter then deep fry. Good for vegetables too.

Answer 5

mmmmmmmmmmmmm. I loved them as a kid.

Answer 6

yuck