Victorian Era Fish Cakes

"I absolutely hated fish cakes as a kid, probably because my mother bought cheap cod...They always tasted, I dunno, chalky? But thanks to this recipe that I found in The Great Victorian Cookbook by John Midgley, published in 1995, I may yet change my mind about fish cakes! Tweaked from the original recipe and placed here for future use and safekeeping!"
 
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Ready In:
35mins
Ingredients:
18
Yields:
4 fish cakes
Serves:
4
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ingredients

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directions

  • Poach the fish fillets with the carrot, onion, celery, bay leaf, leeks and the parsley sprigs in enough water to cover the fish, by bringing to a boil and then reducing to low and simmering for approximately 15 minutes.
  • Remove the fish and mash with a fork; then mix in the mashed potato, ONE of the beaten eggs and the remaining ingredients EXCEPT for the breadcrumbs, the oil and the remaining beaten egg.
  • With floured hands, form mixture into 4 cakes; dip each cake into the remaining beaten egg and then coat with the breadcrumbs.
  • Heat about an inch of olive oil in a non-stick skillet and just before the oil starts to smoke, carefully add the fish cakes over medium heat until golden on both sides.
  • It has been said that Victorian cooks served the fish cakes over a sorrel or spinach based sauce.
  • Cooktime includes both the poaching time for the fish and frytime for the formed fish cakes.

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