Potato Recipes

Issued by the Potato Marketing Board, 3d


Because of their mild flavour, potatoes are especially suitable for cooking with fish.

Potato Fish Pie

  • 1½ cups hot mashed potatoes
  • 1½ cups left-over baked, boiled or steamed fish
  • ½ pint white sauce, well seasoned
  • 2 tablespoons melted butter
  • 1 teaspoonful chopped parsley

Prepare the white sauce as follows :-
Melt 1 tablespoon of butter in a saucepan, blend in the flour (1 tablespoon), and then add 1 cup of milk. Cook slowly until the mixture thickens, stirring all the time. Flake the fish into the sauce. Add parsley. Pour the fish with the sauce into a buttered fireproof dish. Cover with the potato. Ornament with a fork. Sprinkle with melted butter. Bake in a moderate oven (400°F) until brown on top and well heated through.

Any tinned fish such as tuna, crab, or lobster, or cooked fresh fish as cod, halibut, salmon, etc., may be used. If desired, the casserole may be lined with the potatoes and the creamed fish put in the centre. Cover all with crumbs, add a few small pieces of butter and brown.

Potato and Fish Cakes

  • 3 cups mashed potatoes
  • 1 beaten egg
  • 1½ cups cooked fish
  • 1 tablespoonful melted butter or margarine
  • 1 teaspoon minced parsley
  • Salt and pepper to taste

Flake fish into a basin. Stir in hot potato, parsley, butter and salt and pepper to taste. Stir in enough egg to make the mixture moist. Beat thoroughly. Divide into 12 equal-sized portions. With floured hands, roll into balls, then pat gently to flatten. Dip in flour, and either fry cakes on both sides in a small quantity of smoking hot bacon fat till brown, or coat with egg and crumbs and fry in deep hot fat until golden brown. Serve on a fish paper on a hot dish garnished with sprigs of parsley and lemon.

The fish cake mixture may be made into cutlet shapes and a small piece of macaroni placed in the end. They should then be coated and fried as fish cakes.

Potato and Fish Chowder

  • ¼ 1b fat salt pork or bacon
  • 2 cups raw fish
  • 6 small potatoes
  • 2 onions
  • 3 cups boiling water
  • 1 pint milk
  • 1 large slice bread

Cut slice of bread into small cubes and fry. Slice the pork and fry in a deep pan. When crisp, remove pieces of pork and put diced fish, sliced potatoes and chopped onions in the pan. Cover with the boiling water and simmer ½ to ¾ hour or until the potato is tender. Add the milk and cook five minutes longer. Season with salt and pepper. Add the fried bread cubes and serve immediately.

Fish Scallops

  • 1 lb Duchess potato mixture
  • 1 oz butter
  • ½ oz flour
  • ½ milk
  • Salt and pepper
  • 1-2 cups flaked cooked fish, e.g. cod, haddock,halibut, shrimp, prawn, lobster, canned tuna or salmon

Prepare Duchess potato mixture as on page 14. Then prepare a well seasoned white sauce in the usual manner by melting the fat, blending in the flour and then adding the milk. Stir over heat until the mixture is thickened. Add seasonings and the drained and flaked fish. A small amount of tobasco sauce may be added. Pipe the Duchess potato mixture round the edge of small scallop dishes. Brush over with melted butter or margarine or beaten egg.
Brown in oven. Then fill centre with the hot creamed fish. Garnish and serve immediately.

Baked Stuffed Herrings

  • 6 large herrings, mackerel or kippers
  • Potato stuffing (see page 18)
  • Dripping

Fillet the fish by splitting down the back. Place the stuffing down the centre of the fish. Fold the fish and bake in a tin with melted dripping for 10 to 15 minutes in a very hot oven.