Yorkshire Fishcakes

1. 1

   ["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)."]

* Per serving · 4 servings · Values may vary.

No additional tips available.