The fish cake is a popular item in Yorkshire fish and chip shops that may not be as readily found in other parts of the UK. When ordering in a Yorkshire chippy, you might hear the following exchange:

Customer: "Cake and chips, please."

Server: "Do you want bits on, love?"

Customer: "Yes, please."

Server: "Salt and vinegar?"

Customer: "Yes, please."

Server: "Wrapped or eat now?"

The fish cake differs from a traditional fish fillet as it is made of two slices of potato and fish bits fried into a patty or fritter. While not all chippies across Britain offer fish cakes, they are a staple menu item in Yorkshire takeaways. The unique combination of flaky fish and sliced potato in these golden fried patties makes them a favorite for customers in Yorkshire's fish and chip shops.

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients

All-purpose flour - to for those in the UK Plain flour
Water
Baking soda 1 tbsp
vinegar
Fish bits
Potatoes sliced up to 1 cm no more than
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Cook 180c - 356f

Potatoes chipped
Oil frying

Blanch cook 140c – 284f 4 to 6 min
Finish cook 180c – 356f 3 mins

Salt and Malt Vinegar to serve

00:00 Intro
00:59 Exchange when ordering
01:16 Preparation of chips
02:09 Blanch fry
03:09 Real chip shop batter
03:56 SECRET Ingredient
04:15 Formation of cakes
06:23 Aeration of batter
06:50 Battering cake
07:15 Fry cakes
08:56 Scraps
09:03 Final chip fry
09:42 serve
10:54 Closing


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