Fish Recipe Whiting
Fish Recipe Whiting
A fishcake (also fish cake ) is a food item similar to a croquette, consisting of a filleted fish and potato patty coated in breadcrumbs or batter, and fried. Fishcakes are often served in English fish and chip shops. Commonly fishcakes used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting. Fishcakes may also use oily fish such as salmon for a markedly different flavour.
Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock or pollock). Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes and occasionally eggs formed into patties and then fried.
In Yorkshire, England, the traditional fishcake served in a Fish and Chip shop will consist of two slices of potato, with offcuts of fish in between, deep fried in batter.
Also a variation of the fish cake sold in Fish and Chip Shops in and around Castleford, West Yorkshire, England is the Parsley Cake, which consists of minced fish, mashed potato and fresh Parsley, coated in breadcrumbs and deep fried.
The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management , her recipe for fishcakes calls for “leftover fish” and “cold potatoes”. More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.
Global Variations
As fish has traditionally been a major dietary component of people living near seas, rivers, and lakes; there have arisen many regional variations of the fish cake.
- In Denmark, fiskefrikadeller are slightly elongated, pan-fried patties much like regular frikadeller. They are normally not coated in breadcrumbs. In Southern Jutland, fiskefrikadeller sometimes contain smoked hog fat.
- In Sweden, canned fiskbullar are widely found, in contrast to fiskefrikadeller they are not fried but boiled and as a result almost entirely white.
- In Norway, fish balls are formed into spherical fiskeboller from forcemeat.
- In Northern Germany, fish cakes are known as Fischfrikadellen .
- In parts of East Asia, fish balls are made of kneaded (not minced) fish dough.
- In Japan, white fish is pureed and steamed into a loaf called kamaboko.
- In Jewish cuisine, gefilte fish are patties of white fish mixed with matzoh or challah, poached in the skin of the fish.
Variations can depend on what type of fish is used; how finely chopped the fish is; the use of milk or water; the used of flour or boiled potatoes; the use of eggs, egg whites, or no eggs; the cooking method (boiling, frying, or baking); and the inclusion of other ingredients (for example, shrimp, bacon, herbs, or spices).
See also
- Fishstick
- Crab cake
- Clam cake
- Salmon burger
References
- ^ ""Has cod had its chips?", BBC News". 2000-07-20 . http://news.bbc.co.uk/1/hi/uk/842990.stm . Retrieved 2010-01-04 .
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"Mrs. Beeton's Fish Recipes Revisited, TheFoody.com"
. http://thefoody.com/mrsbfish/fishcake.html
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