Commafruit

Found this little recipe in a student cookbook. The description says it’s popular in America, but a quick Google search didn’t show much evidence of this. I haven’t added any quantities to this post as you can change it for however many you want.

Fish fingers
Bread (a roll, ideally)
Cheese (for melting, I prefer extra mature for this)
Worcester sauce (your choice, but if you make anything involving melted cheese without worcester sauce, I won’t talk to you anymore)

Cook the fish fingers as it says on the packet, but just before they’re done, take them out and place on the bread. Grill (even if you’ve been just using the oven until now) the fingers on the bread for a couple of minutes, then remove. Grate cheese on top of the fingers, then grill breifly until the cheese begins to melt. When this happens, drizzle Worcester sauce over the cheese. Grill for a couple of minutes more, until the cheese browns.

Serve on it’s own as a snack, or with chips/peas etc., as a meal. Also, try adding tartare, but remember if the cheese is too strong this might be redundant.

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My grandmother used to make these cakes whenever we went to see her; she grew fresh parsley in the garden, but it’s easier to just buy it…

Take a similar weight of defrosted white fish and peeled new potatoes. Boil some water in a saucepan on the hob, and put the potatoes in the water. Take a colander and put the fish in it, then use the pan with the potatoes to steam the fish. Once the fish is soft (it doesn’t need to be totally cooked, but it doesn’t matter either way), and the potatoes are boiled, take the fish off and leave it aside, then drain the potatoes.
Cut the fish up roughly, then add it to the saucepan. Mash the potatoes and fish up together, then add a sprinkling of chopped parsley. Dust a chopping board with flour, then take a small handful of the mixture, and press it on the flour into a patty. Keep doing this until you’ve used up the mixture.
Take a fryingpan and heat up a generous amount of oil (olive oil ideally, but this is up to you), until it’s hot but not smoking. Place the patties in the oil until they brown on the bottom, then turn them over with a fish slice, and brown on the other side.

Serve the fishcakes with toast, or salad, or chips, or anything else you can think of that goes with fish and potato. You shouldn’t need sauce with this, as it shouldn’t be that dry.

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Aha! That caught you out huh? Yes, one of the main topics of this site will be cooking. It’s only in the last year or so I’ve been cooking in earnest, so it’ll be good to record some of the things I’ve been doing.

First, put enough water in a sauce pan so that you could just cover the height of the fish you’re cooking (I’m assuming the fish will fit on the area of the bottom of the pan without overlapping, if not you’ll obviously have to put in more water), then add a dash of white wine, a sprinkling of Tarragon, a sprinkling of Parsley, a dash of garlic (I used pre-chopped, I guess it’s better to buy fresh cloves though), and a dash of black pepper. Stir it all up while you bring it to the boil, then leave the liquid simmering.
I used white fish, but this is definately up to you. Make sure it’s fully defrosted, then if you planned to chop it, do so before adding it to the simmering water. Put the lid on the saucepan and leave until the fish is soft (~ 5 mins). When it’s done, scoop out onto a plate. I ate this with some salad (with home-made dressing which I’ll talk about some other time!)

To be honest, I’m not sure how much the fish benefitted from the wine and herbs… I’d have to repeat the whole thing with plain water to be sure however. Recipe inspired by Cooking For Engineers. Cheers!

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