Fish Fritters
Ingredients
Directions
Make a force-meat by finely chopping the cold fish.
Form the fish mixture into thin cakes.
Fry the cakes in hot oil until they are light brown.
Alternatively, enclose the fish mixture in thin paste and then fry.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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