Summer in the northern hemisphere is a great time for long days on the lake or beach and glorious fish fries with friends and family. Today we’re bringing you a great recipe for your family fry. It’s a recipe featured in our 2013 Recipes with a Past E- Cookbook and brought to us by one of our guest bloggers, Russell Fleming. The recipe has been passed down in his family for generations. Now you can share it with your family.
Fish has long been a major dietary staple for cultures living near bodies of water. Because of this, variation of the fishcake can be found all over the world. Beginning in ancient times, people used fish native to their waters along with other convenient ingredients to fashion a cake that was nutritious and filling. Click here to see all of the unique fishcake variations that have developed since antiquity in different regions of the world.
We at AntiquityNOW wish you a very Merry Christmas in July. Enjoy your holiday fishcakes!
Grandma Joyce’s Fishcakes
*The ingredient measurements are not exact because fishcakes are meant to be made according to taste.
- One tin of salmon
- Mashed potatoes
- A handful of flour
- Salt and pepper to taste
- Place the contents of a tin of salmon in a mixing bowl.
- Add as much or little mashed potato as you like.
- Mix the two together, adding some flour and salt and pepper.
- After it has all been thoroughly mixed together, roll the contents into small balls.
- Take a rolling pin and flatten the balls to resemble fishcakes.
- Place the fishcakes in a frying pan and cook until they are golden brown on the outside.