This southern Californian was sorely disappointed when he first came to London and tried the traditional fishcake. I just could not wrap my head around the fact that they were actually potato cakes with a side of fish. Growing up, the version I was accustomed to was a patty of flaky and light whitefish bursting with delicate fish flavour wrapped in a golden crispy crust . Whatever you are used to, I urge you to try this recipe - which is actually a fish cake made predominantly of fish with the addition of onion and cheddar as new friends. You will love it. In Tudor England ‘Fish days’ were observed throughout the year on Fridays and Saturdays, and often Wednesdays as well. Not to mention longer periods of religious holidays. Fish was by far the largest Protien source for both rich and poor. The Medieval and Tudor communities consumed every imaginable variety of fish and seafood. A fishmonger’s stock might include oysters, crabs, trout, sprats, salmon, haddock, mackerel, codling, shrimps, red and white herring, whiting, dried and salted fish that took several days of soaking before it was edible, eels , sturgeon, whale, and even porpoise. - Matt Miller
- 1/4 cup spring onion, diced
- 1 cup white spelt flour
- 1 tsp baking powder
- 1 egg lightly beaten
- 1/2 cup grated cheddar
- 1 lb boneless, skinless cod , plaice or mackerel
- 1 cup water
- 4-6 cups Sunflower oil for frying
Heat the oil in a pan on medium. To prepare the cod, bake in an oven 180C/350F for 12 minutes. Flake the fish with a fork. In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency of a thick batter. Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat up or down if the fish cakes are burning before being fully cooked or not turning to a golden color after 5 minutes. Drain on paper towels. Fish cakes are best eaten hot!
Our Tudor inspiration:
The Best Fritters
To make the best fritters, take a pint of cream and warm it; then take eight eggs, only abate four of the whites, and beat them well in a dish, and so mix them with the cream; then put in a little cloves, mace, nutmeg and saffron, and stir them well together: then put in two spoonfuls of the best ale barm,9 and a little salt, and stir it again, then make it thick according unto your pleasure with wheat flour; which done, set it within the air of the fire, that it may rise and swell; which when it doth, you shall beat it in once or twice, then put it into a penny pot of sack: All this being done, you shall take a pound or two of very sweet seam, and put it into a pan, and set it over the fire, and when it is molten, and begins to bubble, you shall take the fritters-batter, and setting it by you, put thick slices of well pared apples into the batter, and then taking the apples and batter out together with a spoon, put it into the boiling seam, and boil your fritters crisp and brown: And when you find the strength of your seam consume or decay, you shall renew it with more seam: and of all sorts of seam, that which is made of the beef-suet is the best and strongest: when your fritters are made, strew good store of sugar and cinnamon upon them, being fair dished, and serve them up. -The English Housewife
