Fishcakes on Friday
Until recently the Catholics kept their long tradition of fasting on Friday and more so on a social note than trying to be healthy.
You see, meat was regarded rich people`s food and fish poor people `s food. So the tradition was to omit meat and eat fish at least once a week.
Here in Switzerland the older generation will still ask for fish on Fridays.
Tradition or no tradition – religion or no religion, I think it can be used as a reminder to include a fish meal at least once a week.
So this recipe is my contribution to inspiration for fish on Friday, which both young and old will love.
- 500 g fish of choice (I used salmon, but cod, perch or saithe will work fine)
- 1 egg
- 2 dl milk
- 2 tb cornstarch
- one handful chopped red and green peppers
- one handful chopped red onions
- one handful chopped parsley
- Salt & pepper
- oil for pan
How to make this dish
Slice the fish into smaller pieces.
Have all the ingredients in a blender and blend well.
Make sure it`s thick enough to stick on a spoon and not drip off immediately.
If it gets too thick ad more milk.
Use two tbs to scoop up the batter and make smaller cakes which you place in a pre heated frying pan with a little oil. Press and form the batter a little to get nicely shaped cakes. If you get your kids to help out, forget the nice shapes and just go for fun.
Fry the cakes 2-3 minutes on each side, place in a baking pan and continue to heat in preheated oven (200° c) for about 10 minutes.
I love these cakes warm with potatoes and salad, but they also taste wonderful cold with bread and a sour cream spread.
If you like it a bit more spicy add two cloves of garlic or a tsp of a chili+garlic paste.
You could also vary with fresh herbs.
My children tend to react to anything “peculiar” so I kept it to parsley here.