Fish Cake is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic fried patty of fish mixed with breadcrumbs and potatoes that's bound with an egg and breaded. The full recipe is presented here and I hope you enjoy this classic British version of: Fish Cake.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
258. INGREDIENTS.—The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs.
Mode.—Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley.
Time—1/2 hour, after the gravy is made.
Modern Redaction
Ingredients:
150g cold remains of any cooked fish
1 onion, chopped
1 bunch of sweet herbs
salt and freshly-ground black pepper, to taste
600ml water
120g breadcrumbs
200g cold, mashed, potatoes
1/2 tsp parsley, finely chopped
1 egg, separated
100g breadcrumbs, to coat
Method:
Pick the meat from the fish bones and set aside. Place the fish bones, with any trimmings in a pan with the water, onion and herbs. Season to taste then bring to a simmer, cover and cook gently for about 2 hours.
Finely chop the fish meat then combine in a bowl with the breadcrumbs and cold potatoes. Stir in the parsley then season to taste. Add the egg white to bind then form into a fish cake. Whisk the egg yolk and use to coat the fishcake then cover in the breadcrumbs.
Fry in butter until lightly browned then strain the fish stock over the top, cover the pan and simmer gently for about 15 minutes. Serve hot, garnished with lemon slices and parsley.
