The best delicious Baked Fish Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Baked Fish Cake recipe today!
Hello my friends, this Baked Fish Cake recipe will not disappoint, I promise! Made with simple ingredients, our Baked Fish Cake is amazingly delicious, and addictive, everyone will be asking for more Baked Fish Cake.
What Makes This Baked Fish Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Baked Fish Cake.
Ready to make this Baked Fish Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 lb Potatoes; peeled
1 lb White fish fillet;
Salt; (to taste)
Grd white or black pepper;
-Freshly
2 tb Butter;
4 tb Milk;
Grated peel of 1/2 lemon;
2 tb Parsly; fresh chopped
1 ts Anchovy extract(optional)
3 tb All-purpose flour;
2 tb Oil
Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not
flatten it until it is all in mounded up. Flatten the top of the
mixture sightly, then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little neat circle,
about 7″ across. Pat the sides with the knife and the top with slice
to that the mixture is even and neatly shaped, keep sprinkling with
the flour to coat the outside evenly. Trickle the oil over the fish
cake and bake it for about 30 minutes, until well browned. Cut into
wedges to serve.
Food Exchanges were not listed, (Good thing I found the book on sale
and cheap to boot)
Yields
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