Fish Cakes

Traditional Fish Cakes Recipe from West Somerset

Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset, and is at least one hundred years old. Enjoy! Comments and suggestions for modern improvements to the recipe most welcome.

One pound of cold Fish
Half a pint of Brown Sauce*
One dessertspoonful of Anchovy Sauce
Six Gherkins
One Egg
Two ounces of Bread-crumbs

Make the brown sauce* hot and stir into it the anchovy sauce and the gherkins, chopped finely. Take the saucepan off the fire, and add the fish in small flakes, removing all skin and bones. Turn this on to a plate, and when cold form into little cakes. Egg and breadcrumb them and fry them; served with fried parsley

*a recipe for Brown Sauce

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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon