Fish Fritters
Origin: London, England
Source: Anonymous, 1846
Ingredients
- cold fish
- thin paste
- fish roes or livers
- fat or oil for frying
Instructions
- Prepare a force-meat (finely minced forcemeat) from any cold cooked fish. Form the mixture into thin cakes.
- Fry the cakes to a light brown color. Alternatively, you may first enclose the cakes in thin paste before frying them.
- Fish roes or livers may be prepared in the same manner and are particularly delicious prepared this way.