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Yorkshire Fishcake

Introduction & method

In some parts of Yorkshire, when you ask a fish and chip shop for a fishcake, you'll get one of these. They originate from Sheffield and consist of a layer of fish (usually tail-ends and other offcuts) sandwiched between 2 slices of potato, coated in batter and deep-fried.

 Yorkshire Fishcake Recipe

Make the Batter


Normally, I would use beer batter for this, but here's an alternative batter recipe. Mix the flour, salt and bicarb in a bowl. Add enough cold water to turn the mixture into a paste about the consistency of paint. Whisk well and leave to stand in the fridge for 1 hour. Optionally, you can add 1 tsp turmeric if you want your batter to be bright orange.

Prep the Filling


Peel your potato and cut it into slices about 3-4mm (just under a quarter of an inch) thick. The potato is not pre-cooked, so if you cut it too thick it won't cook properly. Use one of your potato slices as a template to cut a disc of fish the same size and shape as the spud. Sandwich each disc of fish between 2 slices of potato.

Cook the Fishcakes


Heat oil or beef dripping (tallow) in a large frying pan - the fat shouldn't be more than halfway up the side of the pan. The temperature should be about 150° C (302° F). Dip each fish/potato sandwich in batter and carefully place it in the fat. When the batter is golden on one side, turn it over to cook the other side. Drain and serve.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Yorkshire Fishcake on YouTube.

 
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Ingredients & Info


FILLING
 1 large potato
 150 grams cod
  BATTER
 125 grams plain (all-purpose) flour
 1 tsp salt
 1 tsp bicarbonate of soda (baking soda)

PLUS

You can use any kind of white fish fillets for this.


UNITS:
Metric
US Customary/Imperial

Makes 4 -6 fishcakes
Prep time: 10 minutes.
Standing time: 1 hour.
Cooking time: 5 minutes.
Total time: 1 hours 15 minutes.