Yorkshire Fishcakes
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photo by Yorky1000
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![photo by Yorky1000](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/52/02/92/BaBny9iTtCdTsTjvxe7H_YFC.jpg)
![photo by Yorky1000](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/52/02/92/hcfGlMCRzavCTXqPqQGC_yorkshire%2520scallops%2520-1.jpg)
![photo by Yorky1000](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/52/02/92/SJ809IRJTmig7TL7iEfY_fishcakes-2.jpg)
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 4 fish fillets (any white fish)
- 2 large potatoes
- batter, for coating
- oil (for deep frying)
directions
- Scrub (or peel) the potatoes and cut them into about 5 mm slices. Slice the fish fillets to 10 mm thick and cut to the size of the potato slices. Blanch the potatoes for 2 - 3 minutes.
- Put each fillet between two pieces of sliced potatoes (making a sandwich). Keeping the sandwich together, carefully dip in the batter ensuring the surface is fully coated.
- Deep fry until golden brown turning once (about 5 minutes each side). Smother with salt and vinegar and eat hot.
- (Any left over pieces of potato may be battered and deep fried similarly - known as "scallops" in Yorkshire).
Questions & Replies
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RECIPE SUBMITTED BY
Yorky1000
Thailand