The camp cookbook is out again
Clean hands are essential here!
Ingredients:
250g/8oz white fish
vegetable oil for cooking
butter for greasing
500g/1 lb cold mashed potato (or use 1 packet of instant potato for ease)
milk to mix
salt & pepper
1 beaten egg
fresh white breadcrumbs
Method:
Serves: 3-4
Clean hands are essential here!
Ingredients:
250g/8oz white fish
vegetable oil for cooking
butter for greasing
500g/1 lb cold mashed potato (or use 1 packet of instant potato for ease)
milk to mix
salt & pepper
1 beaten egg
fresh white breadcrumbs
Method:
- Steam the fish by placing it in a lightly buttered deep enamel plate which is balanced over a pan of boiling water, with a second plate inverted over the top. This should take 10 minutes.
- Put the spuds on to boil at the same time or the water to boil to make up the instant potatoes. When cooked, mash thoroughly.
- Leave the fish to go cold. Remove the bones and skin if you haven’t bought it ready boned. Flake it with a fork.
- Using a fork, mix the fish with the cold mashed potatoes, using about 1 part fish to 2 parts potato.
- A little milk can be added to make the mixing easier. Season well with salt and pepper and mix again.
- Make the mixture into balls, a little larger than golf balls preferably. Roll the balls in beaten egg and then in the breadcrumbs.
- Fry in smoke-hot oil in a large frying pan until golden brown.
- Serve hot with brown bread and butter.
Serves: 3-4
