Fish cookery

Fritters 4 oz. self-raising flour or 2 eggs fresh or dried 4 oz. plain flour and + pint milk (approx.) 2 level teaspoons baking powder 2-3 oz. cooked flaked fish 1 level teaspoon salt 1 level tablespoon chopped parsley 4 level teaspoon pepper Fat for frying Mix flour, baking powder if used, salt and pepper well together. Mix to a stiff batter with the eggs and milk, Beat well, add the fish and parsley. Fry tablespoons of the mixture in hot fat until golden brown on both sides. Serve at once. This quantity makes about 8 fritters. | Pan Hash 8 oz. cooked mashed potatoes Salt and pepper to taste 8 oz. cooked vegetables, chopped 1 oz. fat for frying 2 oz, flaked cooked fish Mix all the ingredients together. Melt the fat in a frying pan and fry the mixture till well browned on both sides—about 15 minutes. Note. Ifno cooked vegetables are available, 1 lb. cooked mashed potatoes may be used, Page 24 oe.” ey: an at tae —* : ad : ; ~ by + Fish Cakes ~ 8 oz. cooked white fish ~ 4 level teaspoon salt 8 oz. mashed potatoes Pinch of pepper _ 1 level tablespoon finely chopped onion Batter (see below) and breadcrumbs for 1 level tablespoon chopped parsley coating _ Flake the fish finely and mix all the ingredients together. Form into cakes, dip in batter and roll in breadcrumbs. Fry in a little hot fat, or bake in a moderately hot oven until golden brown. (No extra fat is needed for baking.) Batter for coating. 1 level tablespoon flour mixed to a smooth batter with 2 tablespoons water. Hard Roes These may be washed, dipped in flour or egg and breadcrumbs and fried in a little hot fat till golden brown. ~ Herring Foe Savoury Soft toes from 8 herrings (about 8 oz.) 1 level teaspoon salt 4 pint milk and water ¢ level teaspoon pepper 3 level tablespoons flour Cayenne pepper 4 slices of toast Chopped parsley Rinse roes. Stew in the milk until they are tender, about 10-15 minutes, Place 2 roes on each piece of toast and keep hot. Mix the flour to a smooth paste with a little cold water, add the boiled milk. Return to the saucepan and stir until boiling. Boil 5 minutes, season well, and pour ovet the toes. Garnish with chopped parsley. Canned Fish Fried Pilchards on Fried Bread (Also suitable for canned herrings or sardines.) 1 can pilchards (15 oz. size) Fat for frying, if necessary 4 slices of bread Fry the pilchards till brown on both sides. They should be sufficiently oily to fry without extra fat. Remove from the pan and keep hot. Add a little extra fat if necessary to fry the slices of bread till golden brown on both sides. Divide the pilchards on to the four slices of fried bread and serve hot. Grilled Pilchards on Toast 1 can of pilchards (15 oz. size) 4 slices of buttered toast Divide the pilchards on to the four slices of toast and place under the grill for several minutes to heat. Sardines and Cheese Sauce 1 can sardines (44 oz. size) 4 pint cheese sauce, see page 17 4 slices toast Parsley to garnish Arrange the sardines on the toast and pour over the hot sauce, Decorate with parsley. Curried Kedgeree See under recipes for white fish, pages 26, 28 and 30. Use 8 oz. canned fish in place of the cooked white fish. Page 25 Fish and Potato Pancake See under recipes for white fish, pages 26, 28 and 30. Use } lb. canned fish in place of the cooked white fish. Fritters See under recipes for white fish, pages 26, 28 and 30. Use 2 oz. mashed sardines in place of the cooked white fish and add 1 dessertspoon vinegar. Fish Cakes See under recipes for white fish, pages 26, 28 and 30. Use 8 oz. canned salmon in place of the cooked white fish. Salmon Savoury 4 level tablespoons flour $ level teaspoon mixed herbs t pint water 1 teaspoon vinegar 4 oz. canned salmon Salt and pepper to taste