Newspaper article The Journal (Newcastle, England)

Food

Newspaper article The Journal (Newcastle, England)

Food

Article excerpt

Byline: JANE LOVETT

FISHCAKES are one of my favourites. I find them irresistible, whether plain and simply made in the traditional way with just mashed potato and cooked fish, or brought up a notch or two by using a varied selection of fish (including smoked) and addition of endless possible ingredients.

The choice of coating comes in different guises too - either just the flour used to shape them into cakes, or a mix of flour, beaten egg and breadcrumbs. Personally I do not go for the breadcrumbs option, which turns them into more of a rissole in my view. Plus, it is a faff and very messy. I prefer the taste and texture of the golden crust that results from frying the flour coated fishcakes in butter.

Accompanying sauces are just as varied. Ketchup is an obvious one - and, incidentally, non-negotiable for me with fish pie. Hollandaise is rich, luxurious and delicious, if not too good for the waistline. Yoghurt-based sauces with added fresh green herbs and lemon are lighter and just as good. …

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